Step 1

Add the chicken thighs to a ziplock bag with 1 Tbsp of olive oil, ½ tsp salt, 1 Tbsp paprika, and 1 Tbsp minced garlic. Shake the chicken around in the bag to coat. Remove as much air as possible and marinate in the refrigerator for at least 30 minutes.

Step 2

Heat a grill pan over medium high heat and add 1 Tbsp of olive oil.

Step 3

Cook the chicken in batches if necessary to prevent overcrowding. Cook it for roughly 4 minutes on each side but be careful not to mess with it too much as you want the outside to develop some color.

Step 4

After the chicken has cooked, remove it from the pan and cut it into a large dice. Add it back to the pan to allow for it to finish cooking and develop more color.

Step 5

Preheat your oven to 400°F.

Step 6

Wash and cut your sweet potatoes and zucchini into fry shaped sticks.

Step 7

Add the zucchini to a bowl with 1 tsp of olive oil and lightly season with salt.

Step 8

Add the sweet potatoes to a large bowl and add 1 Tbsp of olive oil. Lightly season with salt and pepper. Spread on a sheet pan and bake for 10 minutes, remove from the oven and flip.

Step 9

While the pan is out of the oven, add the zucchini and bake an additional 8-10 minutes.

Step 10

Watch the pan carefully to make sure the sweet potatoes don’t burn.

Step 11

In a food processor or a blender, add all of the ingredients and blend until smooth. The sauce should be a vibrant green color, if yours is brown you probably need to add more parsley and blend longer.

Step 12

This recipe makes 5 servings. Divide all of your ingredients evenly between 5 containers. Store the chimichurri in a separate, smaller container as you don’t want to heat it in the microwave.