Chimichurri Chicken & Cucumber Blueberry Salad

Made from just a few pantry ingredients and fresh parsley, chimichurri is a bright green sauce from Argentina that has amazing depth of flavor. Its delicious on roasted meats, steamed vegetables, or grilled anything! This recipes pairs it with a quick roasted chicken and a fresh massaged kale, cucumber, and blueberry salad with a simple vinaigrette. Serve leftover chimichurri with eggs in the morning or spread on a sandwich at lunch for a pop of fresh herby flavor.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course, Salad
Keyword: GF, gluten free
Servings: 6
Author: Appetite For Change

Equipment

  • 1 sheet pan
  • Large mixing bowl
  • Blender

Ingredients

  • 6 pcs bone-in skin-on chicken pieces

Chimichurri

  • 1 tbsp olive oil
  • salt and pepper
  • 1 bunch bunc
  • 2-3 tsp granulated garlic
  • 1/2 tsp red pepper flakes more to taste
  • 1-2 tbsp white wine vinegar
  • 1 bunch kale stems removed and leaves torn into bite sized pieces
  • 1 pint blueberries

Salad Dressing

  • 5 small cucumbers
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tsp granulated garlic
  • 2 tbsp honey
  • 1/2 cup feta cheese

Instructions

  • Read through entire recipe before getting started.
  • Wash and dry all produce. Preheat oven to 400 degrees.
  • Remove chicken from packaging and pat dry. Rub with 1 tbsp olive oil and season with salt and pepper. Bake in preheated oven 30-35 minutes until cooked through (chicken is no longer pink and reaches temperature of 165 degrees).
  • Meanwhile for the chimichurri, rough chop the bunch of parsley and add to a blender with granulated garlic, red pepper flakes, 1-2 tbsp white wine vinegar, and a good pinch of salt and pepper. Blend until smooth or until texture is to your preference. Can add a little water if it's too thick. Transfer to bowl and refrigerate.
  • Prepare the salad, add kale to a large bowl. Drizzle with a little olive oil and massage with your hands until leaves are tender and glossy. Slice cucumbers in halves 1 inch thick. Mix blueberries and cucumbers in bowl with kale.
  • Add 1/4 cup white wine vinegar, 1/4 cup olive oil, honey, granulated garlic, and a pinch of salt and pepper to a small bowl or jar. Mix until combined. Toss with kale, cucumbers, and blueberries and top with feta cheese.
  • Plate chicken with a drizzle of chimichurri sauce and some of the Cucumber Blueberry Salad. Enjoy!

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