Chicken and Squash with Chimichurri Sauce
- Yield: 4 to 6 servings
- Prep: 15 mins
- Cook: 10 mins
Ingredients
- 1cup fresh parsley leaves
- 1cup fresh basil leaves
- 1/2cup fresh mint leaves
- 1/3cup extra virgin olive
- 2cloves garlic
- 2tablespoons fresh lime juice
- 1/2teaspoon ground cumin
- 1teaspoon salt
- 2pounds summer squash, cut vertically
- 2pounds chicken (leg quarters, thighs, legs or breasts)
Instructions
- To make the chimichurri sauce, combine parsley, basil, mint, olive oil, garlic, lime juice, cumin and salt in a blender; purée. Slather on cut sides of squash and under skin of chicken or directly on chicken if using skinless pieces.
- Grill squash and chicken. Top with chimichurri sauce to serve.
Nutritional Info *per serving
- Calories 600
- Glycemic Load 0
- Fat 28g
- Saturated Fat 5g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 17g
- Cholesterol 195mg
- Sodium 770mg
- Potassium 1430mg
- Carbohydrate 12g
- Fiber 5g
- Sugars 5g
- Protein 75g
- Trans Fat 0g
- Vitamin A 70%
- Vitamin C 110%
- Calcium 15%
- Iron 45%
