Chicken with chili and corn chimichurri

Serve it with an arugula-parsley salad.

“Parsley assists in removing toxic heavy metals, like aluminum and mercury, from the body,” says New York City-based recipe developer Laura Rege. The herb is a nice flavor complement to spicy arugula as a topper for this tender chicken recipe.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


1 3-ounce skinless boneless chicken breast paillard
Sea salt
Fresh ground pepper
1 tablespoon extra virgin olive oil
1 lemon wedge
1 cup arugula, packed
¼ cup fresh parsley leaves


Season the chicken with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about three to four minutes per side. Squeeze the juice from the lemon wedge over the chicken and once the steam subsides, remove from heat and transfer to an airtight container. 

Once the chicken has cooled, top with arugula and parsley.


Place the chimichurri sauce in a separate airtight container and store everything in the fridge.



Spoon the chimichurri over the chicken and arugula salad.

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