Jalapeño Chimi Chicken
over a Roasted Veggie & Black Bean Jumble
We’re all about chimichurri these days. Why, you ask? Well, mystery asker, it’s bright, tangy, herbaceous, and oh so versatile. Cilantro, lime juice, and jalapeño provide punchy flavors that lift everything they touch to new delicious heights. This week, the magical sauce is drizzled over Southwest-spiced chicken, which we serve over a jumble of tender black beans and roasted veggies, then top with tangy pickled onion. The flavors are so harmonious that once you take a bite, you may find it impossible to put your fork down.
Ingredients
1 unit
Red Onion
1 unit
Sweet Potato
1 unit
Jalapeño
1 teaspoon
Chili Powder
1 unit
Black Beans
1 unit
Lime
10 ounce
Chicken Cutlets
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice sweet potato into ½-inch pieces. Halve, peel, and cut half the onion into ½-inch-thick wedges; thinly slice remaining onion. Slice ¾ of the jalapeño into ½-inch-thick rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds first if you prefer less heat.) Halve lime. Mince cilantro. Drain and rinse beans, then pat dry with paper towels.
• In a medium bowl, toss sweet potato, onion wedges, and sliced jalapeño with a drizzle of oil, half the Southwest Spice (you’ll use the rest later), salt, and pepper. Spread veggies out on a baking sheet. • Roast on top rack until tender 20-25 minutes.
• Meanwhile, in a small microwave-safe bowl, combine juice from half the lime, salt, ½ tsp sugar, and 1 TBSP water. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir in sliced onion. Cover with plastic wrap and microwave for 1 minute. • In a separate small bowl, combine 1 tsp pickling liquid from onion (2 tsp for 4), a large drizzle of oil, and a squeeze of lime juice to taste. Stir in cilantro and a pinch of minced jalapeño to taste. Season generously with salt.
• Once veggies have roasted 15 minutes, pat chicken* dry with paper towels. Season all over with remaining Southwest Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a cutting board.
• Heat another drizzle of oil in same pan over medium heat. Add chili powder and cook until fragrant, 30 seconds. • Add beans and 1-2 TBSP water; season with salt and pepper. Cook until beans are warmed through, 3-5 minutes. • Stir in roasted veggies and season with salt and pepper.
• Thinly slice chicken crosswise. • Divide roasted veggie and black bean jumble between plates. Top with sliced chicken and drizzle with chimichurri. Garnish with as much pickled onion (draining first) as you like. Cut any remaining lime into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, with the chimichurri and pickled onions adding a delicious zing 🌶️.
- Ease of prep: Some found it time-consuming with multiple steps, while others thought it was easy and straightforward to prepare.
- Suggestions: Consider adding more sweet potato, reducing beans, and including a creamy element like sour cream or avocado for balance.
- Portions: Several mentioned small sweet potatoes and chicken portions; adding rice helped stretch the meal for some.
- Spice level: Opinions varied widely; some found it perfectly spicy while others wanted more heat.
Reviews from our home cooks
This was fabulous! The flavors were complex and delicious! The chimi sauce and flavor seasoning was the cherry on top. I'd try it again and again. My 15 yr old picky eating son ate all the roasted veggies and black beans.
This dish had great flavor. It seems like we needed twice the amount of chimi churri the recipe made - which I had supplies of my own to do, but would have been a pretty dry dish without. This is now one of our favorite HF meals and made its way to "make again" pile of recipes.
Jalapeno was very mild...I could have put in ALL the seeds and still not have felt it was too spicy. Tasty and rich flavors. Chicken cooked faster than suggested time. Loved the pickled onion...ate every morsel and would have gone for more!
The jalapeno included wasn't very flavorful---or very hot. It was as if the flavor and the heat had been bred out. A shame---fortunately for us, I always keep a jar of pickled jalapenos and a bottle of jalapeno sauce in my pantry. Otherwise, this was a delicious blend of flavors and textures.
Very tasty, especially roasted veggies. Beans and sweet potato were nice change from usual white potatoes or rice. I did not stir veggies into beans to keep from losing roasted veneer. Also I drain but don't rinse beans as I like the flavor and moisture from some of sauce.
The chimi sauce did not turn out well and my beans started popping out of the pan and the chicken took a really long time to cook all the way through. Overall, it was a tough meal to prepare and the presentation was lacking, but it tasted good. (Although I'm still not sure the chicken was done all the way so we will see how I feel...)
LOVED the Jalapeno chimi!! Also the roasted sweet potatoes and black beans were excellent. Would have loved some tomato in there though.
This was awesome! I didn't use the chili powder or jalapenos because we don't like spicy food and it was still very flavorful and delicious. I didn't think sweet potatoes and black beans would be good together but they were!
We added an extra jalapeno to this, and it was the perfect amount of spice. Really filling and on the healthier side, so we really were surprised with how good this was.
Not a big fan of sweet potatoes but they absolutely work in this recipe. The pickled onions and chimi sauce were perfect. This is one of our fav dishes since signing up for hello fresh!
