Pan Seared Chicken with Chimichurri and Smashed Roasted Garlic and Chili Flake Potatoes

This is an easy and simple meal prep chicken breast recipe to make. Simple for me means keeping the rub seasoning very basic: salt, pepper, and a touch of garlic seasoning salt.

Pan Seared Chicken with Chimichurri

Yield: 6-8 servings

Ingredients

• 4 skinless chicken breast, halved *cut horizontally

• Kosher salt

• Fresh cracked pepper

• Garlic Seasoning salt

Directions

1. Place the chicken breast on a baking sheet and drizzle with olive oil.

2. Season lightly with garlic seasoning salt and pepper on one side.

3. Heat a large skillet (I used an iron skillet) set to medium, drizzle a good amount of olive oil. Once the skillet is hot, place 3 or 4 chicken breasts seasoned side down in the skillet. *do not overcrowd the pan, leave spacing between each chicken breast. While it’s cooking, season the top side with a pinch of salt and pepper.

4. Cook for 3-4 minutes, should look golden brown. Flip to the other side and cook for 3-4 minutes longer, until slightly firm.

Pro tip: Cook your chicken at room temperature, this allows for even cooking.

Chimichurri Sauce

Ingredients

• 1 ¼ cup packed parsley

• 1 cup packed cilantro

• 1 tbsp red wine vinegar

• ½ tsp oregano

• 5 garlic cloves, rough chopped

• 1 tsp crushed red chili flake

• 1 tsp kosher salt

• ½ tsp fresh cracked pepper

• Half lime, juiced (about 1 tbsp)

• ⅓ cup extra virgin olive oil, plus 1 tbsp

Directions

Place all the ingredients in a food processor or blender, pulse until smooth. Taste and add a pinch more salt and pepper, if needed.

Pour in a serving dish as a side sauce. Top on chicken, steak, vegetables, basically anything!

So good!

Smashed Roasted Garlic and Chili Flake Potatoes

Ingredients

• 1 pound yellow baby potatoes

• 3 garlic cloves, minced

• 4 tbsp olive oil

• ¼ tsp crushed red pepper flake

• ¼ tsp kosher salt, plus more for seasoning

• ¼ tsp cracked black pepper, plus more for seasoning

Directions

1. Fill a medium size pot of water, a little more than half the pot. Set to medium and bring to boil.

2. Add the potatoes into the pot and boil for about 25 minutes.

3. Heat a small skillet on low. Add the oil, garlic, crushed red pepper flake, salt, and pepper. Once the garlic starts to sizzle, turn the heat off. Set aside.

4. Preheat the oven to 425 degrees Fahrenheit.

5. Line a baking sheet with parchment paper or silicone mat.

6. Drain the water from the potatoes, let it cool down for 10 minutes. *If some potatoes are large, almost double the size as one, cut in half.

7. After potatoes are slightly cooled, place the potatoes on the baking sheet and press down each potato with a flat spatula or plate. Keeping them intact.

8. Brush with garlic and crushed red pepper oil. Season all the potatoes with a little more salt and pepper.

9. Bake for about 20 minutes, until golden brown and crispy.

Note: Make ahead tip: the potatoes can be boiled and cooked through, then refrigerated to make for the following day.