Marinated Chili-Garlic Chicken with Roasted Veggies

It's been so long since I've posted a recipe, I'm not sure I even remember all that I used to do.  If I leave something out that you had gotten used to, please let me know.  I'm happy to oblige.   I wanted to kick off my recipe resurrection with a good one and this one totally fits the bill.  Sometimes I select recipes for the week on an empty stomach and that's not always the best idea.  When you're hungry, everything looks and sounds good.  Then when it comes time to actually make the dish (or prepare yourself mentally earlier in the day to make said dish), you are less than thrilled.  This was one of those dishes for me.  It's not that it didn't sound appealing, I just feared it would lack flavor.   Boy was I wrong!  The marinade for the chicken, with the chimichurri finishing sauce gave this dish more punch than DeAndre Liggins' girlfriend (a UK reference for all of you out-of-towners).  The garlic flavors were pronounced but not so in-your-face that you were left breathing garlic the rest of the day.  The chimichurri had just enough of a kick from the jalapeno that gave you that little boost of both flavor and heat.   The vegetables were tasty in their own right.  One vegetarian in the family may have had an extra dose of veggies with just a tiny bit of meat on the side.  I mean, the chef has to try what they put out, right?   One of the surprise highlights of the meal was the Israeli couscous that was intended to be a mere bed for the main dish to lay on.  This is such a fun food.  I don't care if you're 5 or 55, it's fun to pop these little pearls in your mouth and swirl them around on your tongue.  None of us could get enough of these little gems.  At one point, Sawyer had his plate turned up, trying to get the last morsel of couscous.  Poor thing, they're deprived.

Cooked with a little vegetable stock base, I can see this quick and easy side making it's appearance over and over on our dinner table.  Add all of these components together and you get a wholesome, satisfying dinner that looks like a rainbow on your plate.  As Wes said, "this is one of the best things you've made in a while."  Not sure exactly how to take that, but I'll take the compliment just the same!

Marinated Chili-Garlic Chicken with Roasted Veggies adapted from Yum Sugar
Print! Ingredients:

2 lb chicken tenders or breasts cut into strips

4 large garlic cloves

1/2 small onion, chopped

8 oz Greek yogurt (any fat content is fine)

2 tsp chili powder

2 tsp soy sauce

1 tsp oregano

1 tsp Spanish smoked paprika

2 zucchini, cut into 1-inch pieces

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1/2 red onion, cut into 1-inch pieces

1-2 cups eggplant, cut into 1-inch pieces

1-2 T. Bragg's Liquid Aminos

2 T. olive oil, divided use

salt and pepper

Chimichurri Ingredients:

1/2 cup parsley, chopped

1 garlic clove, minced

1/2 of a seeded jalapeno, finely chopped

1/2 of a lime, juiced

3 T olive oil

salt and pepper

Directions:

In a large bowl, mix together garlic, onion, yogurt, chili powder, soy sauce, oregano, and paprika.  Add chicken and stir to coat.  Refrigerate for at least 2 hours, or overnight.

About 20 minutes before you're ready to cook your chicken, begin to prepare your vegetables and chimichurri.  Preheat oven to 400.  

For the vegetables, line a large rimmed baking sheet with parchment paper.  Spread veggies evenly on top and top with olive oil and liquid aminos.  Toss to coat and sprinkle with salt and pepper.  Cook for 20 minutes, stirring once about halfway through.

For the chimichurri, mix all ingredients in a small bowl and set aside until ready to serve.

After you've tossed the vegetables, prepare your grill or grill pan for the chicken.  Heat pan over medium-high heat and add olive oil.  Grill chicken for about 4 minutes on each side, or until no longer pink.  

To assemble, place chicken tenders atop a bed of Israeli couscous or rice, top with a generous spoonful of roasted veggies, and drizzle with chimichurri sauce.

**Linking up to What's Cookin' Wednesday at Buns In My Oven.