Sheet-Pan Chimichurri Chicken with Roasted Sweet Peppers & Red Onions
Enjoy a vibrant and flavorful dinner with juicy sheet-pan chimichurri chicken, roasted sweet peppers, and red onions—all ready in under 20 minutes. This easy meal delivers bold South American flavors with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups sweet bell peppers (red, yellow, or orange), sliced
- 1 cup red onion, sliced
- 3 tbsp olive oil
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
Advertisement
Instructions
Preheat oven to 450°F (232°C) and line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, mix parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, 2 tbsp olive oil, 1/2 tsp salt, and black pepper to make the chimichurri sauce.
⏱️ 3 minutesPlace chicken breasts on the sheet pan. Brush half the chimichurri sauce over both sides of the chicken.
⏱️ 1 minuteToss bell peppers and red onion with remaining 1 tbsp olive oil and 1/2 tsp salt. Arrange around the chicken on the sheet pan.
⏱️ 1 minuteRoast in the oven for 12 minutes, or until the chicken is cooked through and the vegetables are slightly charred.
⏱️ 12 minutes 🌡️ 450°FDrizzle remaining chimichurri sauce over the chicken and serve immediately.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
