ChileCornChimichurri

Chicken with Chili and Corn Chimichurri

Serve it with an arugula-parsley salad.

“Parsley assists in removing toxic heavy metals, like aluminum and mercury, from the body,” says New York City-based recipe developer Laura Rege. The herb is a nice flavor complement to spicy arugula as a topper for this tender chicken recipe. 

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.



Ingredients

  • 1 3-ounce skinless boneless chicken breast paillard
  • Sea salt
  • Fresh ground pepper
  • 1 tablespoon extra virgin olive oil
  • 1 lemon wedge
  • 1 cup arugula, packed
  • ¼ cup fresh parsley leaves
  • 2 tablespoons chili and corn chimichurri

Directions

    At Your Desk

    1. Spoon the chimichurri over the chicken and arugula salad.


    Photography by Jennifer Causey