“Eating Clean on the Cheap” – Chimichurri Chicken and Watermelon Feta Salad

Blasted Chicken- I saw this recipe done once by Sara Moulton. The skin keeps in the moisture. Remove the skin before eating though!

  • 1 Whole Chicken (about 3.5 lbs) – On sale at Publix!
  • Olive Oil
  • 3 cloves garlic, minced
  • Salt and pepper

Wash and pat chicken dry. Place in a roasting pan. Drizzle with a bit of olive oil, season with salt, pepper, and garlic. (You can add other seasonings too.) Bake in a preheated 450 degree  oven for 45 minutes. Remove from oven and allow to sit for 15 minutes. Cut up chicken, remove skin, and place chimichurri sauce on top.

Chimichurri Sauce (Thanks to Bobby Flay!)

  • 1 cup cilantro leaves
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 4 cloves garlic, roughly chopped
  • 3/4 to 1 cup olive oil
  • 1/4 to 1/3 cup red wine vinegar
  • Kosher salt and freshly ground black pepper

Pulse herbs and garlic in a food processor. Add 3/4 cup of olive oil, the red wine vinegar, and the S&P. Pulse until blended. Add extra oil if needed.

*Buying herbs in the grocery store can be expensive. For just a dollar or so more, you can purchase the plant and grow them yourself.*

Watermelon and Feta Salad

  • 4 Cups watermelon, cut into bite-sized pieces (On sale at Publix!)
  • 1/4 cup sliced red onion
  • 1/3 cup crumbled feta
  • 2 teaspoons olive oil
  • Salt and Pepper

Simply and carefully  mix all ingredients together in a bowl. Serve chilled.

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4 Comments

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