Meal Kit
Grilled Chicken with Cherry Chimichurri
with summer vegetables
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
We've put a unique twist on chimichurri, an Argentine condiment of herbs, garlic, and vinegar. Cherries are the main ingredient in a sauce that's garlic-forward and suffused with lime juice. This mixture of sweet and tart flavors makes for a perfect summertime dinner with a juicy grilled chicken breast and fresh vegetables like zucchini, bell pepper, and red onion.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Bell Pepper
- 1 Onion
- 1 Zucchini
- 4 oz. Frozen Whole Cherries, Pitted
- 1 Lime
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½ oz. Strawberry Jam
- 2 Garlic Cloves
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1 tsp. Vegetable Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7gY1OD
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Calories360
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Carbohydrates37g
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Net Carbs33g
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Fat5g
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Protein41g
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Sodium670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince garlic. Trim zucchini ends and slice on an angle into 1/3" ovals. Stem, seed, and slice yellow bell pepper into wide 1 1/2" strips. Trim top of red onion, peel, and cut into six wedges, leaving root intact to hold wedges together. Zest lime, halve, and juice. On a separate cutting board, finely chop cherries. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Cook the Chicken
Heat an outdoor grill or grill pan to medium heat. Lightly coat grill with cooking spray and add chicken to hot grill pan. Cook 4-6 minutes on each side, or until chicken is slightly charred and reaches a minimum internal temperature of 165 degrees. Remove to a plate and cover loosely with foil. Carefully brush or wipe grates of grill clean.
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3 Season the Vegetables
While chicken cooks, place zucchini, yellow pepper, onion wedges, 1 Tbsp. olive oil, and vegetable seasoning in a medium mixing bowl. Toss to coat vegetables evenly.
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4 Grill the Vegetables
Return grill to medium heat and lightly coat with cooking spray. Working in batches if necessary, add vegetables to hot grill and cook 2-3 minutes on each side, or until charred. Remove vegetables to a plate.
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5 Make the Cherry Chimichurri
Combine garlic, cherries, 1 1/2 Tbsp. lime juice, 1/2 tsp. lime zest, strawberry jam, 2 tsp. olive oil, and 1/4 tsp. salt in a small bowl.
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6 Plate the Dish
Place chicken on a plate. Spoon chimichurri in front of chicken and arrange grilled vegetables on side.
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