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Garlic-Roasted Chicken with Sautéed Radishes & Carrot Top Chimichurri

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A nourishing, high-protein meal using April produce like radishes and carrots, balanced with a vibrant, detoxifying chimichurri sauce.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Equipment

  • baking sheet
  • skillet
  • food processor or blender
  • mixing bowl
  • measuring spoons
  • knife
  • parchment paper optional

Ingredients

For the Chicken

  • 1 ½ lbs organic chicken thighs or breasts
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

For the Radishes

  • 2 bunch radishes halved
  • 1 tablespoon butter or ghee
  • ¼ teaspoon sea salt

For the Carrot Top Chimichurri

  • ½ cup carrot tops or parsley
  • ¼ cup cilantro
  • 1 clove garlic
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt

Instructions

  • Preheat oven to 400°F.
  • Line baking tray with parchment paper. Toss chicken with olive oil, garlic, salt, pepper, and paprika. Place on tray and roast for 20-25 minutes.
  • Sauté radishes in butter over medium heat for 5-7 minutes until tender.
  • Blend all chimichurri ingredients in a food processor.
  • Serve chicken with sautéed radishes and a drizzle of chimichurri sauce.

Video

Notes

Nutritional Information per serving (My Fitness Pal):
Calories: 294
Fat: 12g
Carbohydrates: 4g (net 2.5g)
Protein: 40g
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: anti-inflammatory chicken recipe, carrot top chimichurri, cortisol balancing dinner, garlic roasted chicken, healthy chicken dinner, high protein meal, radish recipe
Servings: 4
Calories: 294kcal