taste and add more sauce if desired, or pass remaining sauce at the table. cut the sweet potatoes into chunks that are a similar size and shape to the halved fingerling potatoes so that they cook at the same rate. COOKED BARLEY (WATER, BARLEY), RED SKIN POTATOES, CHIMICHURRI SEASONED COOKED DARK MEAT CHICKEN (CHICKEN THIGH, CHIMICHURRI PASTE [CANOLA & OLIVE OIL BLEND, ONIONS, PARSLEY, CILANTRO, GARLIC, SALT, RED WINE VINEGAR, JALAPENOS, THYME, LIME JUICE, BLACK PEPPER], SUNFLOWER AND/OR SOYBEAN OIL, SALT), YELLOW PEPPERS, POBLANO CHILE PEPPERS, RED BELL PEPPERS, AJI AMARILLO PEPPERS, WATER, ALMONDS, RED WINE VINEGAR, EXTRA VIRGIN OLIVE OIL, SALT, GARLIC PUREE, CORNSTARCH, SPICE.CONTAINS: WHEAT, ALMOND. Fruity and mild, they make this beautiful bright yellow Romesco sauce that transforms chicken and barley into something that tastes brand new. while the potatoes are roasting, put the kale into the now-empty large bowl and drizzle with two teaspoons of olive oil. Enjoy this delicious chicken dish, with crushed potatoes and our delightful salad. transfer the potatoes and kale back to the large bowl once more. FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS: ©2019 Wildscape Food. use your hands to massage the oil into the kale gently. To make the chimichurri sauce, puree the parsley, cilantro, oregano, garlic, shallot, chili flakes, salt, olive oil and vinegar together in a food processor. Reserve half of the sauce for dipping. Site by Melissa Rose Design and Once Coupled. Divine theme by Restored 316 | Privacy Policy, Sheet Pan Roast Chicken and Potatoes with Chimichurri. For the potatoes, just simply brush with some olive oil and salt. Enjoy!! Arrange chicken quarters, skin side up, on pan. It’s back on the BBQ with our delicious chicken marinade and all being cooked over fire. Cut breasts in half crosswise. drizzle 2 teaspoons of olive oil over the potatoes and then toss well to coat the potatoes thoroughly with the oil. You can also ask your butcher to do this, or purchase leg quarters and bone-in breasts. set aside. toss with about ¾ of what is left of the chimichurri sauce. taste and add more sauce if desired, or pass remaining sauce at the table. put the chicken breasts into a large ziploc bag and pound with a meat tenderizer (or rolling pin) until the breasts are uniformly (just slightly under) ½” thick. Offers may be subject to change without notice. Lighter meals, longer days, flip flops, and tank tops!! Heat a large skillet over high heat. Add paprika and potatoes; toss to coat. leftover potatoes and kale and/or leftover chimichurri are fast friends with eggs for an easy breakfast (or lunch or dinner!). It’s back on the BBQ with our delicious chicken marinade and all being cooked over fire. this is important so the chicken will cook thoroughly before the potatoes and kale burn. To prepare the dinner, make your chimichurri a bit in advance to marinate the chicken. (340 g.) kale, thick center rib removed and leaves roughly chopped, 2 large boneless, skinless chicken breasts (about 1 lb. As a food blogger, I see food trends come and go all the time- … Add the grapeseed oil and allow it to heat up. An herb- and chile-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Ensure product reaches an internal temperature of 165 F. Cook in microwave only. And out of pure laziness, instead of roasting them separately, we threw them on the grill. Remove skin from breasts; discard. Combine shallots, cilantro, 2 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and red pepper in a small bowl. Aji Amarillo chiles are from Peru, and they're pretty exciting stuff. if the kale is turning dark brown and the chicken isn’t done yet, lay a piece of foil over each baking sheet (don’t crimp it on) and wait for the chicken to be fully cooked before removing the baking sheet or any of the ingredients.