Submitted by Alma Andrade, Sr. Clinical Research Coordinator, Pulmonary & Critical Care, ZSFG
My Story
During long work days, sometimes cooking an entrée meal with side dishes can be exhausting. This fun recipe is easy to make any day of the week.
Recipe
Preparation time 1 hour
Roasted Chicken
-Clean and dry the chicken with paper towel. Season chicken with with black pepper and kosher salt and also inside the cavity. Place in a baking pan with parchment and place chicken. Set on bake for 425 degrees and cook for 50 minutes.
Cilantro-Parsley Sauce
-One bunch of cilantro
-One bunch of parsley
-Lime juice (2 limes)
-2 jalapeño
-5 garlic cloves
-1/2 cup of olive oil
-1/4 cup white wine vinegar
-1/4 teaspoon of cumin (or more to your liking)
-1/4 teaspoon of sugar
-3/4 teaspoon of salt (or more to your liking)
Served with an arugula salad and bell peppers. I used the cilantro sauce as my dressing for salad as well.
Chop cilantro and parsley and place in blender. Place all ingredients in blender and pulse until all chopped. Gradually add the olive oil until smooth. Serve immediately over your piece of chicken.
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