I have often heard people complaining that chicken breast is dry, but not such thing with this recipe.

In this recipe, the chicken is cooked over a fragrant bed of veggies, staying tender and juicy. Then topped with a bold chimichurri sauce, it is simply irresistible!

Ingredients

5 chicken breasts (approx. 1 kg)
3 celery stalks, sliced
1 zucchini, halved and sliced
Dozen radishes, quartered
1/2 tsp ground coriander
Salt and pepper, to taste

Chimichurri
1 cup parsley, roughly chopped
3 garlic cloves, roughly chopped
1/4 cup extra virgin olive oil
1 Tbsp white wine vinegar
1 tsp dry oregano
1/4 tsp red chili flakes
1/2 tsp kosher salt
1/2 tsp pepper

Yields: 5 servings
Per serving*:
Calories: 460
Net carbs: 3
Protein (grams): 63
Fat (grams): 20

Prep time: 10 min
Cook time: 45 min
Total time: 55 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 400F.

Place the celery, zucchini and radishes in a deep oven-safe dish. Toss with the olive oil, and some salt and pepper.

Lay the chicken breast over the vegetables. Sprinkle with the coriander, and some more salt and pepper.

Cover the dish and bake 30 to 35 min.

Uncover and bake another 10 min, to allow some evaporation.

While the chicken and vegetables are in the oven, prepare the chimichurri. Combine all the ingredients and blend them. You can use a standing blender or an immersion blender.

Once the chicken is cooked, slice each breast and top with a generous spoonful of chimichurri.

Serve with the roasted vegetables and a side of salad. I like to just add a handful of fresh spinach, topped with a little chimichurri.

Feel free to mix in other vegetables, like bell pepper and other low carb options.