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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
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

  1. 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.
  2. 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.
  3. 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.
  4. chicken thighsarugula
    Rest chicken 5 minutes. Toss arugula with 1 tablespoon chimichurri.
  5. chicken thighspumpkin or kabocha squasharugula
    Plate pumpkin and arugula, top with chicken, and spoon remaining chimichurri over everything.

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