Southwest Chicken with Cilantro Chimichurri

Southwest Chicken with Cilantro Chimichurri

and Sweet Potato Jumble

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Chimichurri is the perfect condiment: it’s bright, tangy, herbaceous, and so versatile. Cilantro, garlic, and lime provide punchy flavors that lift everything it touches to new, delicious why should steaks have all the fun? This week, chimichurri is drizzled over chicken cutlets, along with a lime-spiked jumble of roasted sweet potatoes and green peppers. Don’t be surprised when you find yourself drizzling this sauce over fries or cheese, or spooning it directly into your mouth.

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Sweet Potato

2 unit

Green Bell Pepper

2 unit


4 clove


½ ounce


1 tablespoon

Southwest Spice Blend

20 ounce

Chicken Cutlets

2 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1799 kJ
Calories430 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber7 g
Protein29 g
Cholesterol105 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch cubes. Core, deseed, and dice bell peppers.


Divide sweet potatoes and bell peppers between 2 separate baking sheets. Toss each with a drizzle of oil and a large pinch of salt and pepper. Roast potatoes on top rack and peppers on middle rack, tossing halfway through, until lightly browned and tender, 25-30 minutes. (TIP: Veggies may be done at different times.)


Meanwhile, quarter limes. Mince or grate garlic. Finely chop cilantro; set aside 1 TBSP for jumble. In a small bowl, combine remaining cilantro, 1 tsp Southwest Spice, 2 TBSP olive oil, a pinch of garlic, and the juice from 1 lime wedge. Season with salt and pepper. Add more garlic, olive oil, or lime juice (to taste).


Pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Southwest Spice. Heat a drizzle of oil in a large pan over mediumhigh heat. Add chicken and cook until browned on first side, 3-4 minutes. Flip and add remaining garlic. Cook until fragrant, about 30 seconds. Add stock concentrates and ¼ cup water. Cook until liquid has reduced by half and chicken is cooked through, 3-4 minutes.


In a large bowl, combine roasted veggies, reserved cilantro, and a large squeeze of lime juice. Season with salt and pepper.


Divide veggie jumble and chicken between plates. Spoon any remaining pan sauce over chicken. Serve with chimichurri and remaining lime wedges on the side.