1 small sweet onion
1/4 cup parsley
1/4 cup cilantro
2 tablespoons oregano
2 cloves garlic
3 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup olive oil, + 3 tablespoons for sauteeing
2 tablespoons vegetable broth
juice from 1/2 lime
1 bag soy ‘chik’n’ (I used Morningstar)
* Saute onion and shallot in three tablespoons olive oil until soft. Add chik’n, saute 7-9 minutes until chik’n is warmed through.
*Blend parsley, cilantro, oregano, vinegar, jalapeno, garlic, salt, pepper, red pepper flakes, and remaining olive oil in blender or food processor. [This is the chimichurri!]
*Add chik’n and half of the chimichurri (reserve rest of chimchurri to serve alongside of finished dish) to a baking dish, along with vegetable broth and lime juice. Mix. Marinate in refrigerator for 1 to 4 hours.
*Pre-heat oven to 375 degrees F. Bake chik’n covered 15 minutes. Remove cover, bake 5 minutes uncovered. Serve with remaining chimichurri sauce. YUM!