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Chimichurri Chicken, Plantain & Red Slaw Meal Prep

Parsley, garlic, olive oil, oregano & vinegar give this Chimichurri Chicken magnitudes of Argentine flavor. Served with simple oven-toasted plantains and a tangy slaw, this prep makes for a nutrient-dense trio that keeps your taste buds hopping for 4 days worth of meals for 1. Bonus: It's a coconut-free sheet pan recipe!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 meals
Author Samantha

Ingredients

1 lb boneless skinless chicken thighs

CHIMICHURRI:

  • 1/2 medium bunch parsley roughly chopped
  • 3 large green onions roughly chopped
  • 3 large cloves garlic
  • 1/2 tsp Himalayan salt
  • 1/4 tsp ginger -or- horseradish powder
  • 2 tsp dried oregano leaves (or 1 tsp finely ground oregano)
  • 2 Tb refined olive oil
  • 2 Tb red wine vinegar (for Whole30, use apple cider vinegar)

PLANTAINS:

  • 2 large or 3 medium green to yellow green plantains
  • 2 Tb refined olive oil
  • 1 pinch Himalayan salt

RED SLAW:

  • 1 lb shredded coleslaw blend that includes red cabbage (not required to have the red cabbage, but it lends a lovely, bright and appetizing color)
  • 1 tsp extra virgin olive oil
  • 1/2 tsp honey (omit for Whole30)
  • 1 pinch Himalayan salt
  • 1 Tb lemon or lime juice

Instructions

FOR THE CHIMICHURRI CHICKEN:

  1. Pre-heat oven to 425 F. Line a medium sheet pan with parchment if desired.
  2. Pat chicken pieces dry with paper towels, then add to a medium bowl and set aside.
  3. To a mini food processor or blender, add all remaining CHIMICHURRI ingredients. Blend on high until pulverized and well combined.
  4. Pour the chimichurri over the chicken and stir to coat well. (You can cover this mixture and marinate in the fridge for a few hours or overnight if you like, but it's not required.)
  5. Bake for 20 minutes or until chicken is cooked through and the top is beginning to turn just barely golden brown. Set aside to cool a bit.

FOR THE PLANTAINS:

  1. While the chicken is cooking, prep your plantains.
  2. Trim the ends off the plantains, then slice them in half width-wise so that you have two shorter pieces.
  3. Place the flesh-side down on a cutting board, and carefully use a sharp chef's knife to trim the peel off, slicing from the narrow tip (top) down to the cutting board in one smooth stroke.
  4. Now slice the exposed plantain diagonally along the bias into about 1/4" thick pieces.
  5. Line a second medium sheet pan with parchment and drizzle 1 Tb of the olive oil in the center.
  6. Add your plantain pieces to the center, then drizzle the top with the remaining 1 Tb oil.
  7. Sprinkle with salt, then use your hands to toss and coat well.
  8. Once chicken is done and removed form oven, bake plantains 10 minutes. Flip them over then bake another 10 minutes.
  9. Remove from oven and divide plantain between 4 glassware containers.

FOR THE RED SLAW:

  1. To the sheet pan that had the plantains on it, add the shredded coleslaw veggies in a single layer.
  2. Place in oven then turn oven off. Allow to sit in oven for about 8 minutes or until wilted, then remove from oven.
  3. Transfer cooked slaw to a medium bowl, then drizzle over all remaining slaw ingredients and stir well to combine.
  4. Set aside and allow to rest, which will release the juices.

PUTTING IT TOGETHER:

  1. Julienne/slice the chimichurri chicken into bite- sized pieces (reserving the juices), and divide them between the 4 containers that already have the plantain in them.
  2. Pour the juices over the sliced chicken and plantain (this helps to keep the plantains more moist during storage, since once cooled the resistant starch in them tends to harden them up a bit).
  3. Push the chicken and plantain over a bit so that you have room to add the slaw in the empty space in the container. Pour about 1 Tb of the released slaw juices over the top of the plantain, then discard, or repurpose the rest of the slaw juices for a dressing or even add it to a smoothie.
  4. Store prepped meals in the fridge for up to 5 days, or in the freezer for up to 2 months.
  5. TO SERVE:
  6. Reheat using your preferred method in either the microwave, convection countertop oven or in a conventional oven. Reheating times and temps will vary depending on whether refrigerated or frozen.
  7. Safety tip: placing frozen or very cold glassware into a pre-heated oven can cause cracking, so it is best to place a cold container into a cold oven THEN turn the oven on. This brings the container to temperature while the oven heats up, and prevents shattering of the glass.

Recipe Notes

If you do not have a mini food processor or blender, you can make the chimichurri by finely mincing the parsley, garlic and green onions then whisking into remaining chimichurri ingredients in a medium bowl.