Description
I created this recipe after making too much chimichurri sauce (again) for a baked chicken dinner. I used what I had on hand, and it turned out to be a favorite for me and my partner! It’s super wholesome and can be a great lunch to take to work the next day!
Ingredients
- 1 bunch fresh parsley
- 2 ounces cilantro paste
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 3 cloves garlic
- 1 wedge lemon, juiced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt, or to taste
- 1 tablespoon adobo seasoning
- 1 tablespoon salt and ground black pepper, or to taste
- 2 pounds chicken tenderloins
- ½ yellow onion, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 ½ tablespoons olive oil
- salt and ground black pepper to taste
- 4 spinach-flavored tortillas
- 2 avocados (Optional)
Instructions
- Preheat the oven to 420 degrees F (215 degrees C).
- Combine parsley
- cilantro paste
- olive oil
- red wine vinegar
- garlic
- lemon juice
- red pepper flakes
- and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
- Rub adobo
- salt
- and pepper on both sides of tenderloins.
- Cook in the preheated oven until no longer pink in the centers
- about 25 minutes.
- When chicken is almost finished baking
- heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook
- stirring occasionally
- until veggies are tender
- about 5 minutes. Remove from heat.
- Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled
- chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap
- slice in half
- and enjoy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4