argentine

Chimichurri Roasted Chicken with Pumpkin and Arugula

This roasted dish pairs chicken thighs, boneless and skinless with pumpkin or kabocha squash, cubed, arugula and fresh parsley, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

45 g Carbohydrates

30 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

239g chicken thighs, boneless and skinless 289 kcal
311g pumpkin or kabocha squash, cubed 140 kcal
60g arugula 15 kcal
19g olive oil 168 kcal
22g fresh parsley, finely chopped 8 kcal
7g garlic, minced 10 kcal
1g dried oregano 3 kcal
1g red pepper flakes 0 kcal
14g red wine vinegar 11 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

pumpkin or kabocha squasholive oilsalt
Preheat oven to 425 F (220 C). Toss pumpkin cubes with half the olive oil, salt, and pepper; roast 20 minutes.
olive oilfresh parsleygarlicdried oreganored pepper flakesred wine vinegar
Meanwhile, mix parsley, garlic, oregano, red pepper flakes, red wine vinegar, and remaining olive oil to make chimichurri.
chicken thighspumpkin or kabocha squashsalt
Season chicken thighs with salt and pepper. Place them on the same tray as the pumpkin for the last 18-20 minutes, until cooked through.
chicken thighsarugula
Rest chicken 5 minutes. Toss arugula with 1 tablespoon chimichurri.
chicken thighspumpkin or kabocha squasharugula
Plate pumpkin and arugula, top with chicken, and spoon remaining chimichurri over everything.