Ingredients
- 1/2 cup Parsley (finely chopped)
- 1/4 cup Fresh Oregano (finely chopped)
- 1 Garlic (clove, minced)
- 1/2 cup Extra Virgin Olive Oil (divided)
- 2 tbsps White Wine Vinegar
- Sea Salt & Black Pepper (to taste)
- 1 1/4 lbs Chicken Breast (boneless, skinless)
- 1 Lime (juiced)
- 1 tbsp Chili Powder
- 2 Sweet Potato (large, cut into wedges)
- 1 head Romaine Hearts (chopped)
Directions
- In a bowl, combine the parsley, oregano, garlic, half of the oil, vinegar, salt, and pepper. Set aside.
- Preheat the grill to medium heat. Place the chicken in a bowl and toss with half of the remaining oil, the lime juice, chili powder, salt, and pepper.
- In a separate bowl, add the sweet potato, remaining oil, salt, and pepper, and toss to coat.
- On one side of the grill, cook the chicken breasts for six to eight minutes per side or until cooked through. On the other side of the grill, cook the sweet potato wedges for approximately the same amount of time, turning occasionally so they don't burn.
- Divide the chicken, sweet potato, and lettuce evenly between bowls. Top each one with chimichurri sauce. Enjoy!