Chimichurri Chik’n Ingredients: 1 small sweet onion 1 shallot 1/4 cup parsley 1/4 cup cilantro 2 tablespoons oregano 2 cloves garlic 1 jalapeno 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) Method: * 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! |