Grilled chicken with crisp summer vegetables and chimichurri sauce
Ultra-fast cooking of the vegetables for added texture and flavour. The chimichurri sauce to accompany this beautiful Swiss poultry, always moist and juicy. Enjoy your meal.
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Ingredients
Portions:
4
200 g
chicken thigh, boneless and skinless
50 g
courgette, sliced
50 g
three-coloured pepper, sliced
50 g
tomato Saint Marzano, chopped
30 g
stem onions, sliced
2 tbsp
Casa olive oil
salt
ground white pepper
Chimichurri Sauce:
1 bunch
flat-leaf parsley, chopped
1 tbsp
fresh coriander, chopped
1 tbsp
fresh mint, chopped
1 tsp
oregano
1 tbsp
red pepper, finely diced
2 tbsp
Casa olive oil
salt
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your grill to medium-high heat.
- Season 200 g chicken thigh with salt and ground white pepper. Drizzle with 1 tbsp Casa olive oil.
- Grill the chicken thigh for about 6-8 minutes on each side until cooked through and juices run clear.
- In a separate pan, heat 1 tbsp Casa olive oil over medium heat. Add 50 g courgette, 50 g three-coloured pepper, 50 g tomato Saint Marzano, and 30 g stem onions. Sauté for 3-4 minutes until vegetables are crisp-tender.
- For the chimichurri sauce, combine 1 bunch chopped flat-leaf parsley, 1 tbsp fresh coriander, 1 tbsp fresh mint, 1 tsp oregano, 1 tbsp finely diced red pepper, 2 tbsp Casa olive oil, salt, and ground white pepper in a bowl. Mix well.
- Serve the grilled chicken over the sautéed vegetables and drizzle with chimichurri sauce.