Chimichurri chicken with potatoes & brussels sprouts
- 2 shallots
- ½ cup chopped cilantro
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- 1 ½ lbs chicken breast
- 4 cups brussels sprouts
- 1 lb baby red potatoes
- 2 tsp paprika
- ½ cup pumpkin seeds
- ¼ cup feta
Preheat oven to 425 degrees F. Line a baking sheet with foil.
Peel and mince shallots. Chop cilantro. Combine in a bowl with 2 tbsp olive oil, the red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Rub mixture evenly over the chicken breast.
Cut brussels sprouts in half. Quarter baby red potatoes. Place in a bowl with the remaining 2 tbsp olive oil, the paprika and a pinch of salt. Spread in a single layer on the baking sheet. Nestle chicken in between.
Roast 15 minutes, then remove the pan from the oven. Turn the vegetables and sprinkle the pumpkin seeds on top. Return to the oven and roast 10 to 15 minutes more, until chicken is no longer pink in the middle.
Sprinkle vegetables with feta, plus additional red wine vinegar to taste. Enjoy!