“Chim chiminey chim chiminey chim chim cheree… nothing makes a meal like chimichurri.” Those aren't the words? Fictional London municipal workers don't sing about Argentinian sauces? Well, they should, because this chimichurri is something to sing about, combining sweet, tart, and hot in the most delightful way. With a lovely green bean and red bell pepper medley on the side, this meal is super…. supercalfragilisticexpial--- ok, we'll stop.
Trim ends off green beans.
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Halve and peel onion. Cut halves into ¼" slices.
Zest and halve lemon. Cut one half into two wedges and juice the other half.
Mince parsley, stems and leaves.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place green beans, red bell pepper, red onion on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer (some overlap is ok) and roast until tender and browned, 15-18 minutes.
Remove from oven and carefully sprinkle on almonds. Roast 5 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until browned, 4-5 minutes.
Flip, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.
Remove from burner.
While chicken cooks, make chimichurri.
Make the Chimichurri
Thoroughly combine parsley, 2 Tbsp. olive oil, 2 tsp. lemon juice, ¼ tsp. lemon zest, sugar, red pepper flakes (to taste), and a pinch of salt and pepper in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedge over mal if desired. Bon appétit!