Chicken and Squash with Chimichurri Sauce

  • Yield: 4 to 6 servings
  • Prep: 15 mins
  • Cook: 10 mins


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)


  1. 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.
  2. 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%
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