I know we’re well into January, but I am still posting food from Christmas dinner! The week before Christmas, the teens at SEEDS and I made a faux meat dish (which elicited a round of “wait, wait, wait, this is not chicken!!!???”). In thinking about a protein for Christmas, I used the same basic preparation (sauteed with shallot and onion), but added the bold flavors of chimichurri. Anyone who knows me, knows I am a complete and utter Brazil-aphile, and so using an Argentine sauce for Christmas dinner was admittedly a bit sacrilegious, but rest assured … my heart is still with you Brazil! 😀

Chimichurri Chik’n

Ingredients:

1 small sweet onion

1 shallot

1/4 cup parsley

1/4 cup cilantro

2 tablespoons oregano

2 cloves garlic

1 jalapeno

3 tablespoons white vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/4 cup olive oil, + 3 tablespoons for sauteeing

2 tablespoons vegetable broth

juice from 1/2 lime

1 bag soy ‘chik’n’ (I used Morningstar)

Method:

* Saute onion and shallot in three tablespoons olive oil until soft. Add chik’n, saute 7-9 minutes until chik’n is warmed through.

*Blend parsley, cilantro, oregano, vinegar, jalapeno, garlic, salt, pepper, red pepper flakes, and remaining olive oil in blender or food processor. [This is the chimichurri!]

*Add chik’n and half of the chimichurri (reserve rest of chimchurri to serve alongside of finished dish) to a baking dish, along with vegetable broth and lime juice. Mix. Marinate in refrigerator for 1 to 4 hours.

*Pre-heat oven to 375 degrees F. Bake chik’n covered 15 minutes. Remove cover, bake 5 minutes uncovered. Serve with remaining chimichurri sauce. YUM!