Chicken Chimichurri Rojo

Chicken Chimichurri Rojo on a plate with fresh cilantro and a cup of chimichurri. It is roasted Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Most people have had Chimichurri, but how about Chicken Chimichurri Rojo?  It’s a perfect Spring or Summer dish because you can simply grill or broil the chicken then top with this make-ahead cool, fresh, oh-so-delicious Chimichurri Rojo.  The Rojo comes from the addition of red pepper and combined with the other ingredients, this sauce is cool, tangy, sweet, savory and incredibly full-flavored! 

All of the ingredients get blended in a food processor so it could not be easier!  With garlic, parsley, cilantro, lime, vinegar, and red pepper, this is one easy sauce that delivers BIG flavor!  This is a perfect recipe for easy Meal Planning as it’s so easy to prep ahead.  Check out my Free video Kickstarting Meal Planning if you want some easy printable tools for meal planning!  

 

 

Chicken Chimichurri Rojo on a pan. It is roasted Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Easy, Healthy, Zippy Get-out-of-a-Chicken-Rut Dinner!

Chicken is great because it’s a lean protein that’s incredibly versatile.  However, if you’re not careful, you can fall into the da..da..daaaaa….

…Same ole Chicken Rut…

Sound familiar?  Well, this Chicken Chimichurri Rojo is an amazing and easy way to get out of the rut!  The Chimichurri Rojo can be made days in advance.  And it completely transforms an otherwise boring plain chicken into a zingy, zippy, magnificently flavored dish!  

AND, it’s healthy with only olive oil, a healthy fat, herbs, and veggies.

Chicken Chimichurri Rojo on a pan. It is roasted Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR CHICKEN CHIMICHURRI ROJO COOKING KIT

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Ingredients on counter for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

This is one of those wonderful recipes that you can make mostly ahead by making the Chimichurri Rojo or entirely ahead by grilling or broiling the chicken as well. 

So, let’s start with the Chimichurri!  First zest the entire lime and then cut in half.  Cut the red pepper into medium size chunks.

The Chimichurri Rojo is so easy to make in a mini food processor.  Just add the olive oil, vinegar, lime juice from 1/2 the lime, garlic clove, cilantro leaves, parsley, salt and pepper. Cover and pulse until the herbs have blended enough to make room for the red pepper.

Adding Vinegar to oil in food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Cilantro in food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Parsley in food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Parsley in food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner       

Add the red pepper chunks, then cover the processor and pulse to get it started, then blend until everything is about the same size and the there are no large chunks of garlic.

Finished Chimichurri Rojo food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Last, stir in the lime zest. Store in the fridge until ready to serve and eat!

COOK & FINISH YOUR CHICKEN CHIMICHURRI ROJO 

You can really cook the chicken any way that you want, whether that’s grilled, in a skillet, roasted in the oven, or broiled.  For this recipe, I have broiled the chicken because you can get that yummy charred flavor any time of the year.

Season each side of the chicken breasts with olive oil, salt, and pepper.  Place under broiler (High) for 6-7 minutes or until you start to see a black char on the top of the chicken.  Then take them out and flip them.  Put them back under the broiler for another 6-7 minutes.  At this point, they will be nearly done, so check the internal temperature and if you are not yet to 165 F degrees, then cook them for another 10-15 minutes in the oven at 350 F degrees.

Raw Chicken on pan for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Broiled Chicken on pan for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

When the chicken is done cooking, let it rest for about 5 minutes so that the juices soak back into the chicken and it stays moist.

You can serve 1 breast per person, but I like to slice them all on a bias and serve each person 3-4 slices to start. Spoon the Chimichurri Rojo over top (it can be served cold or room temperature).  ENJOY! 😍 Carrie

Chicken Chimichurri Rojo on a plate with cup of chimichurri. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Chicken Chimichurri Rojo on a pan. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner
5 from 1 vote
Print

Chicken Chimichurri Rojo

Chicken Chimichurri Rojo is roasted Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  With garlic, parsley, cilantro, lime, vinegar, and red pepper, this is one easy sauce that delivers BIG flavor! #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner
Course Main Course
Cuisine Argentinian
Keyword chicken, chicken dinner, dinner, easy dinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Carrie Tyler

Ingredients

Chimichurri Rojo

  • 1 Red Bell Pepper
  • 1 cup Italian Parsley, packed
  • 1 cup Fresh Cilantro, packed
  • 1/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 Lime 1/2 juiced, all zested
  • 1 clove Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1/2 tsp Red Pepper Flakes Optional

Chicken

  • 4 Chicken Breasts
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Instructions

Prep Ahead to make the Chimichurri Rojo

  1. Zest the entire lime and then cut in half.  Remove the seeds from the red pepper and chop into chunks.

    Zested lime on plate for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner
  2. While the chicken is cooking (see below) or in the days before (up to 5 days in advance), you can prepare your Chimichurri Rojo in a mini food processor.  Just add the olive oil, vinegar, lime juice from 1/2 the lime, garlic clove, parsley, cilantro leaves, salt and pepper.  Cover and pulse until the herbs have blended enough to make room for the red pepper.

    Parsley in food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner
  3. Add the red pepper chunks, then cover the processor and pulse to get it started, then blend until everything is about the same size and the there are no large chunks of garlic.  

    Finished Chimichurri Rojo food processor for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner
  4. Last, stir in the lime zest.  Store in the fridge until ready to serve and eat!

Broil or Grill the Chicken

  1. Season each side of the chicken breasts with olive oil, salt, and pepper.  Place under broiler (High) for 6-7 minutes or until you start to see a black char on the top of the chicken.  Then take them out and flip them.  Put them back under the broiler for another 6-7 minutes.

    Broiled Chicken on pan for the Chicken Chimichurri Rojo. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner
  2. At this point, they will be nearly done, so check the internal temperature and if you are not yet to 165 F degrees, then cook them for another 10-15 minutes in the oven at 350 F degrees.
  3. When the chicken is done cooking, let it rest for about 5 minutes so that the juices soak back into the chicken and it stays moist.  You can serve 1 breast per person, but I like to slice them all on a bias and serve each person 3-4 slices to start.  Spoon the Chimichurri Rojo over top (it can be served cold or room temperature) and Enjoy!

    Chicken Chimichurri Rojo on a plate with cup of chimichurri. It is broiled or grilled Chicken topped with a cool, fresh, tangy, and incredibly full-flavored!  The Rojo comes from the addition of red pepper.  All of the ingredients simply get blended in a food processor so it could not be easier!  #chicken #chickenrecipes #chimichurri #easychicken #easydinners #dinner

Recipe Notes

While there are only 4 chicken breasts in this recipe, if you slice the chicken, you can easily extend the serving size to 5 or 6 by giving each person 3-4 slices.

  

 

 

30-Minute Baked Coconut Shrimp

Baked Coconut Shrimp on plate with hand dipping one into Sriracha Sauce.  Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite.  Dip them into the Sriracha Mayonnaise and they are heavenly.  Great dinner or appetizer.

Did I mention that these are baked in the oven!?  That means they are also EASY and HEALTHIER for you because they aren’t fried!  I got you, Babe!  And YOU got THIS! 

Baked Coconut Shrimp on plate with Sriracha Sauce. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

Coconut – A Good Source of Fiber

Shredded Coconut is a great Gluten Free alternative to breadcrumbs and it’s a good source of Fiber with 3 tablespoons containing 3g (Bob’s Red Mill Unsweetened Shredded Coconut).  For those eating a gluten free diet, it may be harder for you to get the recommended amount of Fiber each day so this is a great addition to your diet!  Medical experts recommend about 25g of Fiber each day for women and 38 for men.  Yet, the average person gets only about 15g.  I tracked my Fiber intake and it ranged from 10g to 20g, so it’s something that I am looking to improve on and get more consistency with.

You can add coconut to smoothies, to oatmeal, to peanut butter toast, to salads, and so much more!  In this recipe, I have combined the coconut with some Gluten Free Breadcrumbs, but you can either replace with regular breadcrumbs or more coconut.

Store Shredded Coconut in the freezer so it lasts longer – up to 6 months!

Try these other delicious Baked-not-Fried recipes.  You can replace breadcrumbs with shredded Coconut in any of these!

Baked Coconut Shrimp on pan. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR BAKED COCONUT SHRIMP COOKING KIT

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

Make the Coconut mixture by combining the shredded coconut, breadcrumbs, garlic powder, salt, and pepper. Store covered in the fridge until ready to cook.

Coconut & breadcrumbs for Baked Coconut Shrimp. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup. Whisk together until blended.  Store covered in the fridge.  BTW, check out my super easy recipe for Homemade Ketchup with Honey (no refined sugar here!).  

Mayonnaise, Ketchup, & Sriracha in bowl for Baked Coconut Shrimp. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

 

COOK YOUR BAKED COCONUT SHRIMP 

Preheat oven to 400 F degrees.

Rinse the cleaned shrimp and pat dry with paper towel. Beat the 3 eggs together in a medium bowl.

Dip each shrimp in the egg and then dredge in the coconut mixture. Then lay on an oiled sheet pan so that none of the shrimp are touching.

Bake for 10 minutes. Flip the shrimp over and bake for another 5 minutes.Baked Coconut Shrimp on pan. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

Serve with the Sriracha Mayo and enjoy!

Baked Coconut Shrimp on plate with hand dipping one into Sriracha Sauce. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too!  

😍 Carrie

Baked Coconut Shrimp with Sriracha Mayonnaise

Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite.  Dip them into the Sriracha Mayonnaise and they are heavenly.  Did I mention that these are baked in the oven!?  That means they are also EASY and HEALTHIER for you because they aren't fried! 

Course Appetizer, Main Course
Cuisine American
Keyword coconut, fried shrimp, shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

Shrimp

  • 1 lb Cleaned Shrimp, 26-30/lb
  • 1/2 cup Shredded Coconut, unsweetened
  • 3 tbls Breadcrumbs
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 3 Eggs
  • 2 tbls Extra Virgin Olive Oil Spray

Sriracha Mayonnaise

  • 3/4 cup Mayonnaise
  • 1 Tbls Sriracha Sauce, or more to taste
  • 1 Tbls Ketchup

Instructions

Prep Ahead for your Coconut Shrimp

  1. Make the Coconut mixture: In a medium bowl or gallon plastic bag, mix the shredded coconut, breadcrumbs, garlic powder, salt, and pepper.  Store covered in the fridge until ready to cook.

    Coconut & breadcrumbs for Baked Coconut Shrimp. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 
  2. Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup.  Whisk together until blended.  Store covered in the fridge.

    Mayonnaise, Ketchup, & Sriracha in bowl for Baked Coconut Shrimp. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 

Cook your Coconut Shrimp

  1. Preheat oven to 400 F degrees.

  2. Rinse the cleaned shrimp and pat dry with paper towel.  Beat the 3 eggs together in a medium bowl.

  3. Dip each shrimp in the egg and then dredge in the coconut mixture.  Then lay on an oiled sheet pan so that none of the shrimp are touching.

  4. Bake for 10 minutes.  Flip the shrimp over and bake for another 5 minutes.  

    Baked Coconut Shrimp on pan. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too! 
  5. Serve with the Sriracha Mayo and enjoy!

    Baked Coconut Shrimp on plate with Sriracha Sauce. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try!  They are baked, not fried, so they are EASY to cook and HEALTHIER for you too!