Grilled Chicken & Herb Chimichurri

An easy and seriously delicious chicken recipe that isn’t just another chicken recipe (I promise).

Okay, so I’m burned out on chicken. I spent way too much of my life eating boring chicken and I’m changing that now. This recipe is flavor-forward and almost makes me forget I’m eating chicken because it’s so good.

Ingredients
4 boneless skinless chicken thighs
1 tsp garlic salt
1 tsp paprika
1 tsp ranch seasoning (from trader joes)
1 tbsp avocado oil

3 tbsp jalapeno olive oil (I use this one)
handful of cilantro, chopped
handful of fresh chives, chopped
2 cloves garlic
1 tsp garlic salt
1 tsp pepper

1 cup couscous
4 baby Persian cucumbers
1/2 cherry tomatoes
handful of baby arugula, chopped

Method
Pat the chicken dry and rub the garlic salt, paprika, and ranch seasoning on both sides so they’re covered evenly.

In a medium iron skillet, heat the avocado oil on medium-high heat. Cook the chicken until it’s golden and crispy (about 15 minutes). Remove and let it rest on a plate.

While the chicken cooks, make the chimichurri - add all ingredients to a small bowl and mix together until combined. Set aside.

Cook the couscous to the box instructions.

Chop the cucumbers and tomatoes and add to a large bowl. Add the arugula, mix in the cooked couscous and toss until combined.

Plate: start with the couscous salad mixture, then add the chicken and drizzle the chimichurri over the top upon serving.