Chimichurri Chicken with Roasted Broccoli Penne
Herb-Infused Chicken & Roasted Broccoli Pasta with Zesty Chimichurri Sauce
Ingredients:
2 boneless, skinless chicken breasts (about 1 lb)
8 oz penne pasta (regular or whole wheat)
3 cups broccoli florets
3 tablespoons olive oil, divided
4 cloves garlic, minced and divided
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup grated Parmesan cheese
For the Chimichurri Sauce:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
3 cloves garlic
2 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
Directions:
Preheat oven to 425°F (220°C).
In a large pot, bring salted water to boil for the pasta.
On a baking sheet, toss broccoli florets with 1 tablespoon olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
In a bowl, mix 1 tablespoon olive oil, 2 cloves minced garlic, dried oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken breasts.
Place chicken on the baking sheet with broccoli. Roast for 20-25 minutes until chicken reaches 165°F internally and broccoli is tender with crispy edges.
While the chicken and broccoli roast, cook pasta according to package directions until al dente. Drain and set aside.
For the chimichurri sauce: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, pepper, lemon juice, and oregano. Pulse until well combined but still slightly chunky.
Once chicken is done, let it rest for 5 minutes then slice into strips.
In a large bowl, toss the pasta with roasted broccoli, sliced chicken, and half of the chimichurri sauce.
Serve with remaining chimichurri sauce on top and sprinkle with Parmesan cheese.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 485 kcal | Servings: 4 servings