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Chimichurri Chicken & Grilled Vegetable Kebabs.

  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1 small bunch
  • 2 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    red bell peppers
  • 1 medium
    red onion
  • ½ lb
    white mushrooms
  • 2 medium
    zucchini squash
    black pepper
    crushed red pepper
    extra virgin olive oil
    red wine vinegar
    virgin coconut oil
  • 1
    If using wooden skewers, place 6-8 skewers in a shallow dish of water to soak until you are ready to use them.
  • 2
    Wash and dry the fresh produce.
    1 small bunch Italian (flat-leaf) parsley
    1 small bunch cilantro
    2 red bell peppers
    2 medium zucchini squash
    ½ lb white mushrooms
  • 3
    Shave parsley and cilantro leaves off the stems; discard the stems and mince the leaves; transfer to a large bowl.
  • 4
    Peel and mince garlic and add to the bowl.
    2 cloves garlic
  • 5
    To make the chimichurri sauce, add olive oil, red wine vinegar, and spices to the bowl with the fresh herbs and garlic. Stir to combine. Pour half of the sauce into a small bowl and set aside.
    ½ cup extra virgin olive oil
    ¼ cup red wine vinegar
    1 tsp oregano
    ½ tsp cumin
    ¼ tsp crushed red pepper
    1 tsp salt
  • 6
    Cut chicken into 1-inch cubes. Add to the medium bowl with half of the chimichurri sauce and stir to coat.
    1 ½ lb chicken breasts, boneless skinless
  • 7
    Peel and chop onion into 1-inch pieces and add to another medium bowl.
    1 medium red onion
  • 8
    Seed the peppers and chop into 1-inch pieces. Halve zucchinis lengthwise, then slice crosswise into 1-inch half rounds; halve the mushrooms. Add veggies to the bowl with the onions.
  • 9
    Add oil, salt, and pepper to the veggies and toss until well coated.
    ¼ cup extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 10
    Thread chicken and veggies onto skewers and place on a plate. Alternatively, you can cook the chicken and veggies directly on the grill/skillet without using skewers.
  • 11
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 12
    When hot, coat grill or bottom of grill/skillet with oil; add the kebabs (as many as will fit). Cook until vegetables are tender, and chicken is cooked through, 4-6 minutes per side. Transfer to a plate and loosely cover with foil. Repeat with remaining kebabs.
    1 tbsp virgin coconut oil
  • 13
    To serve, divide kebabs between plates, and top with the remaining chimichurri sauce. Enjoy!