Serves 2
Cuban Chicken
with Chimichurri red bell pepper, snap peas, cabbage, pepitas, cotija
This Latin American–inspired meal gets a flavorful kick from our creamy chimichurri: a bright and tangy herb-based sauce made with parsley, garlic, avocado mayo, and a squeeze of lemon juice. Here, the sauce is drizzled over pan-seared chicken seasoned with an earthy Cuban spice blend (featuring cumin, oregano, and dried orange peel). Sautéed red bell pepper, snap peas, and cabbage make a colorful and delicious base for the chicken, while pepitas add a craveable crunch. Cotija rounds out the meal with a creamy-salty finishing touch. Chicken is fully cooked when internal temperature reaches 165°
- Difficulty
- medium
- Rating
- No ratings yet