Chimichurri chicken with charred zucchini
20 min · 36 g protein · 331 cals / serving
Thin chicken cutlets seared golden and thick half-moons of zucchini charred in a hot pan, under a sharp, garlicky chimichurri of parsley, oregano, red wine vinegar and olive oil. The sauce takes five minutes by hand, keeps the chicken juicy and the leftovers bright for days.
Ingredients
- 1 1/4 lb chicken breast, 4 thin-sliced cutlets, about 1 cm (3/8 inch); if you halve 2 large breasts, press them to that thickness
- 1 1/4 tsp salt, divided
- 1/2 tsp black pepper
- 1 tbsp olive oil, for the pans
- 3 medium zucchini, cut into 1 cm (1/2-inch) half-moons
Chimichurri
- 1 cup packed leaves fresh parsley, finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes, or less for children
- 4 tsp red wine vinegar
- 2 1/2 tbsp olive oil
Steps
- Chimichurri: stir the parsley, garlic, oregano, pepper flakes, vinegar, the 2 1/2 tablespoons of oil and 1/4 teaspoon of the salt together in a jar. Leave it to stand while you cook; it gets better.
- Pat the chicken dry and season with 3/4 teaspoon of the salt and the pepper. Heat 2 teaspoons of the oil in a 12 inch skillet over medium-high heat, lay the 4 cutlets in one layer and cook 3–4 minutes a side, until golden and 165°F inside. Rest them on a board.
- Meanwhile, heat the rest of the oil in a second large skillet or a grill pan over high heat. Spread the zucchini in one layer with the last pinch of salt and leave it for 3 minutes to char, then turn and cook 3–4 minutes more, until browned and just tender.
- Slice the chicken, pile it on the zucchini and spoon the chimichurri over everything. Leftovers keep 3 days in the fridge; keep the chimichurri in its jar and add it after reheating, so it stays green.
Good to know
Can I use chicken thighs?
Yes, boneless thighs are the juicier choice for reheating, at about 55 instead of 66. Give them 5–6 minutes a side.
Can I make the chimichurri ahead?
Yes, it keeps a week in the fridge with a film of oil on top, and Sately's own chimichurri recipe makes a bigger jar. Bring it to room temperature before serving, as the oil sets when cold.
Alternative
Per
- Calories
- 125
- Protein
- (45%)
- 14 g
- Fat
- (48%)
- 6 g
- Carbohydrates
- (7%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 288 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1325 kcal goes into the pot and 1320 g of ingredients comes out as about 1063 g of food: 125 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.