Chimmichurri chicken de mayo
6 years ago
1 1/2 lbs chicken thighs
8oz snipped green beans
1/4 of one pineapple
1 bell pepper
I cup fresh corn kernels
2 fresh avocados
1/4 cup chimmichurri sauce
1 bunch cilantro
1 fresh lime
Sear chicken thighs skin side down in a hot pan until brown. Flip chicken to the other side and add 2 cups of water. Simmer on low heat for 25-30 minutes.
Dice tomatoes, peppers, add fresh corn and cilantro. Toss in lime juice, olive oil, add salt and pepper to taste. Let sit
Remove skin and pit from avocado. After it is cut in half, make your sliced lengthwise and set aside.
Pineapple green bean/asparagus:
Start by cooking your green beans and asparagus in a hot pan with olive oil. After 2 minutes add your diced pineapple. Season with salt/pepper.
Drain most of the water from your cooked chicken and add chimmichurri sauce, pull chicken apart with fork season with salt and pepper.