Argentinian Chimichurri Chicken with Roasted Vegetables and Cheesy Bread

Transport your taste buds to the heart of Argentina with this vibrant and satisfying dish. Juicy chicken cutlets are seasoned with a smoky chili rub and pan-seared to perfection, then topped with a bright, herbaceous chimichurri sauce made from fresh parsley, onion and red wine vinegar. The tangy sauce cuts through the richness of the meat, creating a perfect balance of flavors.

On the side, enjoy a medley of roasted green beans, bell pepper and red onion, all tossed with garlic powder and olive oil until tender and caramelized. To complete the meal, slices of ciabatta are spread with garlic herb butter, topped with Italian cheese blend and broiled until golden and bubbly. This easy yet impressive dinner brings the spirit of an Argentine parrilla right to your kitchen.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Let garlic herb butter come to room temperature. Wash and dry produce. Trim green beans if needed. Halve, core and thinly slice bell pepper into strips. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop parsley.
2. In a small bowl, combine ¼ teaspoon garlic powder (½ teaspoon for 4 servings) and ¼ teaspoon chili powder (½ teaspoon for 4 servings). Set aside for the chimichurri. You’ll use the remaining garlic powder and chili powder later.
3. On a baking sheet, toss green beans, bell pepper strips and onion wedges with a large drizzle of olive oil, the remaining garlic powder, salt and pepper. Roast on the middle rack until browned and tender, 15-20 minutes.
4. Meanwhile, in the bowl with the reserved garlic powder and chili powder, add the parsley, minced onion, 1½ tablespoons olive oil (3 tablespoons for 4 servings) and 1 teaspoon red wine vinegar (2 teaspoons for 4 servings). Stir to combine. Season with salt and pepper. For a tangier chimichurri, add a little more vinegar.
5. Halve the ciabatta lengthwise and spread with half of the garlic herb butter. Place on a second baking sheet and top with the Italian cheese blend. Set aside; you’ll finish the cheesy bread in step 7.
6. Pat chicken cutlets dry with paper towels. Season all over with the remaining chili powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until golden and cooked through, 4-7 minutes per side. Remove pan from heat. Add the remaining garlic herb butter to the pan and spoon the melted butter over the chicken until coated. Transfer chicken to a cutting board and let rest for at least 5 minutes.
7. When the vegetables are done, remove them from the oven. Heat the broiler to high. Place the baking sheet with the cheesy bread under the broiler until the cheese is golden and bubbly, 2-3 minutes. Watch carefully to prevent burning.
8. Slice the cheesy bread diagonally into triangles. Slice the chicken against the grain. Divide the chicken, roasted vegetables and cheesy bread among plates. Spoon half of the chimichurri over the chicken. Serve the remaining chimichurri on the side for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with steak, pork chops or even firm tofu. Adjust cooking times accordingly.

How do I store leftovers?

Store chicken, vegetables and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.