Chicken · South American · 30 min
Chimichurri Chicken & Grilled Vegetable Kebabs
- 30 min
- 2–6 servings
- 673 kcal / serving
Chimichurri chicken skewers grilled with colorful vegetables, offering a bright herb flavor and tender texture. It makes a satisfying weeknight meal with straightforward steps and quick cooking.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumred onion
- ¼ lbwhite mushrooms
- 1 mediumzucchini squash
- red bell peppers
- red onions
- yellow bell peppers
From the pantry: black pepper, crushed red pepper, cumin, ground, extra virgin olive oil, oregano, dried, red wine vinegar, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · zucchini
More dinner ideas: easy dinners
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Produce
- ½ small bunchcilantro
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ½ mediumred onion
- ¼ lbwhite mushrooms
- 1 mediumzucchini squash
- red bell peppers
- red onions
- yellow bell peppers
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| red bell pepper | 1 | 2 | |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
| zucchini squash | 1 medium | 2 medium | 3 medium |
| yellow bell peppers | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Soak 6–8 wooden skewers in water if you’re using them, and set them aside.
- Rinse and dry all produce, then chop cilantro and parsley leaves; discard stems and finely mince the leaves into a bowl.
- Mince the garlic and add it to the herb bowl.
- Stir olive oil, red wine vinegar, and spices into the herb mixture to make the chimichurri; pour half into a small serving bowl and reserve for later.
- Cut the chicken into 1-inch pieces and toss with half of the chimichurri until evenly coated.
- Prepare the vegetables by cutting the onion into 1-inch pieces, seeding and chunky chopping the pepper, halving the zucchini lengthwise and slicing into 1-inch pieces, and halving the mushrooms; combine with the remaining onion pieces in a bowl, then add oil, salt, and pepper and toss.
- Thread the chicken and vegetables onto skewers or place them directly on the grill or skillet; brush the grill or pan with oil.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat and cook the kebabs 4–6 minutes per side, until the chicken is cooked through and the vegetables are tender; transfer to a plate and loosely cover with foil, repeating with the remaining kebabs.
- Serve the kebabs on plates and spoon the remaining chimichurri over the top; enjoy.
Two tips
- Chop the herbs and garlic ahead of time and keep them refrigerated to speed up weeknight cooking.
- Leftover chimichurri can be stored in the fridge for a few days and served as a dipping sauce or drizzle.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 43 g
- Carbs
- 14 g
- Fat
- 50 g
- Fiber
- 5 g
- Sodium
- 112 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.