Chimichurri Chicken with Roasted Sweet Potatoes and Avocado Salad

Ingredients

• 4 pieces Chicken breasts
• 1 cup Fresh parsley
• ½ cup Fresh cilantro
• 4 pieces Garlic cloves
• ¾ cup Olive oil
• 3 tbsp Red wine vinegar
• ½ tsp Red pepper flakes
• 1 tsp Salt
• ½ tsp Black pepper
• 1½ kg Sweet potatoes
• 2 cups Corn cobs or kernels
• 2 pieces Avocados
• 3 medium Tomatoes
• 2 pieces Lime

Steps

1. Preheat oven to 200°C (400°F). Peel and cut sweet potatoes into 2cm cubes, toss with olive oil, salt and pepper, spread on a baking tray and roast for 25-30 minutes until golden.
2. Make chimichurri: finely chop parsley, cilantro, and garlic. Combine in a bowl with 0.75 cup olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well.
3. Pat chicken breasts dry and season with salt and pepper. Heat a large skillet over medium-high heat with 2 tbsp olive oil.
4. Sear chicken breasts for 5-6 minutes per side until golden brown and cooked through (165°C internal temperature). Remove from heat and brush generously with chimichurri sauce.
5. Warm corn kernels in a small pan or grill alongside the roasting sweet potatoes during the last 5 minutes of cooking.
6. Dice tomatoes and halve, pit and slice avocados. Combine in a bowl with juice from limes, salt and pepper to taste.
7. Plate chicken with roasted sweet potatoes, warm corn, and fresh avocado-tomato salad. Drizzle any remaining chimichurri sauce over the chicken.