Chimichurri Chicken Thighs & Cauliflower

(Serves 5-6)

Ingredients:

For the Chicken:

• 2 lbs chicken thighs, about 8 pieces, boneless and skinless
• 1/2 tsp fine sea salt

For the Chimichurri Sauce:

• 1 cup flat-leaf parsley, finely chopped from 1 bunch
• 4 garlic cloves, finely minced
• 1/3 cup extra virgin olive oil
• 2 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano, or 1 tbsp fresh oregano
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions:

1. Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
2. Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead. 
3. Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and sauté 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
4. To serve, place chicken on a bed of steamed cauliflower and spoon on the remaining chimichurri sauce.
5. Serve up and enjoy!