Super-Quick Chimi Chimi Chicken
Protein to get you through the week!
- Eggs
Whether you're meal prepping for the week or feeding a crowd, this big batch of baked chicken cutlets—sprinkled with Fry Seasoning and topped with herby, creamy chimichurri—has you covered. Pair the chicken cutlets with a salad for a filling weekday lunch, serve them over a bowl of pasta for dinner, or snack on 'em straight from the fridge (we won't tell!).
Ingredients
1 tablespoon
Fry Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
24 ounce
Chicken Cutlets
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Lightly oil a baking sheet. Pat chicken dry with paper towels and season all over with salt, pepper, and Fry Seasoning. Place chicken on a baking sheet at least three inches apart. Roast on top rack until chicken is golden brown and cooked through, 15-20 minutes. (If using an air fryer, season chicken all over with salt, pepper, and fry seasoning; spray chicken with cooking spray and preheat air fryer to 400 degrees. Cook until browned and cooked through, 10-15 minutes.) While chicken cooks, in a small bowl, combine mayonnaise and chimichurri. Top chicken with chimichurri aioli and serve, or stash separately and serve together when you’re ready to eat.
