Pakistani dishes in Usa

This chimichurri chicken is a flavor-packed easy weeknight meal made on a sheet pan! Juicy chicken thighs, tender potatoes, and red onion are topped with herby chimichurri sauce.

There’s always room in my life for another easy dinner idea, and this one feels like pure gold: my new chimichurri chicken recipe! After I developed my herby, garlicky chimichurri sauce recipe, I couldn’t stop putting it on everything, from salmon to grain bowls.

For this recipe, I decided to pair it with chicken thighs for a super easy weeknight meal. The chicken, mini potatoes, and red onion get tossed with a savory spice rub and roasted up on a sheet pan. Adding chimichurri over everything once it’s done makes everything literally sparkle. It’s so simple and I personally think tastes better than a restaurant! (I hope you do, too!)

Why You’ll Love This Recipe

This recipe has become one of my go-to easy family dinner ideas for good reason:

One pan! Everything roasts together on a single sheet pan.
No marinating required. This chicken tastes amazing without any extra time.
The flavors are incredible. The chimichurri adds the best herby, bright flavor.
It’s a healthy dinner that’s super satisfying. It fits a wide range of diets, including gluten-free and Mediterranean diet (which is how I eat!).

Ingredients For Chimichurri Chicken

Here are some notes on what you’ll need for this chimichurri chicken sheet pan dinner:

Bone-out, skinless chicken thighs: Chicken thighs are so juicy and have more flavor than breasts.
Mini potatoes: Any small waxy potato works: Yukon Golds, baby reds, or a mix.
Red onion: It softens and sweetens as it roasts.
Olive oil: Just enough to help the spices coat everything evenly.
Smoked paprika: This is often my secret weapon in recipes: it adds a deep, savory color and smoky flavor. It’s absolutely worth buying!
Garlic powder and onion powder: These round out the savory spices.
Chimichurri Sauce: Fresh parsley, oregano, garlic, olive oil, red wine vinegar, and a little heat make an incredible mix of flavor.

What Is Chimichurri?

Chimichurri is a classic Argentinian herb sauce. It’s traditionally made with fresh parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes.

It’s not a cooked sauce and it comes together raw: so it keeps all that fresh flavor! My Chimichurri Sauce recipe is the place to start: it takes about 10 minutes and you can make it while the sheet pan roasts.

Pro Tips for the Best Result

The cook time should make perfectly juicy chicken thighs. Temperature is less of a consideration with chicken thighs than chicken breast, because you can cook thighs longer and they’ll still be juice. When in doubt, use an instant-read thermometer: it should be at least 170°F.
Make the chimichurri while the pan roasts. It takes 10 minutes and is easy to whip up.
Finely mince the garlic in the chimichurri. This helps it to be more of a smooth sauce: though keep in mind, the texture is chunky and not fully pureed.

Serving Suggestions

This chimichurri chicken is close to a complete dinner as-is since it roasts up with potatoes! I like adding a salad when I serve it. Here are a few ideas for what to add:

Add a simple green salad: I love adding my simple arugula salad; it’s also great with a strawberry salad
Serve with crusty bread
Turn it into a grain bowl buy slicing the chicken and serving with rice
Add leftovers into a wrap with fresh greens and a squeeze of lemon
Pair with a simple grain: farro, quinoa, or even couscous are great choices.

Storage & Reheating

Store leftovers airtight refrigerated for up to 4 days. Store the chimichurri separately and bring to room temperature before serving, since the olive oil solidifies in the fridge.

Warm in a 350°F oven for 10 minutes. The cooked chicken freezes for up to 3 months.

Dietary Notes

This chimichurri chicken recipe is gluten-free, dairy-free, and fits the Mediterranean diet.

Chimichurri Chicken

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This chimichurri chicken is a flavor-packed easy weeknight meal made on a sheet pan! Juicy chicken thighs, tender potatoes, and red onion are topped with herby chimichurri sauce.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Dinner
Method: Baked
Cuisine: Mediterranean
Diet: Dairy-Free, Gluten-Free, Mediterranean Diet

Ingredients

8 large or 12 small boneless, skinless chicken thighs (about 3 lb / 1.4 kg)
1½ pounds mini potatoes, halved
1 red onion, sliced
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
Freshly ground black pepper
1 recipe Chimichurri Sauce

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, toss the chicken thighs, potatoes, and red onion with the olive oil, smoked paprika, garlic powder, onion powder, dill, kosher salt, and a few grinds of black pepper until everything is evenly coated.
Spread the mixture in an even layer on the prepared baking sheet, placing the potatoes cut side down and nestling the chicken thighs among the vegetables. Roast for 30 to 35 minutes, without stirring, until the chicken is cooked through and the potatoes are golden and tender. Cooking time will vary slightly depending on the size of the chicken thighs.
Remove from the oven and spoon chimichurri generously over the chicken. Serve directly from the pan.

More Chicken Dinners to Try

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This Mediterranean chickpea salad is a no-cook recipe ready in 15 minutes, packed with crunchy veggies, feta, and a bright lemon dressing! It’s a satisfying plant-based lunch for meal prep or protein-packed side dish.

If you’ve made as many chickpea recipes as I have, you’d think I’d get tired of them. But my love for this ingredient remains strong and I’ve got a new way to use them: in this Mediterranean chickpea salad! Just looking at the ingredient list, you know it’s going to have massive flavor.

There are loads of crunchy veggies, lemon adds brightness, and capers bring a salty pop. My secret ingredient is a can of artichoke hearts, which bring a tangy flavor and texture that bring the whole thing together. This recipe is perfect for anyone eating Mediterranean diet recipes or just trying to eat more vegetables: great for meal prep lunches or a protein-packed side dish!

Why You’ll Love This Recipe

Ok, this recipe is a weekday workhorse, a pot-luck favorite, and a protein-packed easy side all at the same time. Here’s why I love it:

No cooking required. Everything goes into one bowl. Done in 15 minutes.
Meal prep perfection. It keeps beautifully in the fridge for up to 5 days: and the flavors only get better!
High in plant-based protein. Two cans of chickpeas deliver a good amount of protein
Made with healthy whole foods. Olive oil, legumes, fresh herbs, lemon: it’s a textbook Mediterranean diet recipe.

Ingredients For Mediterranean Chickpea Salad

Here’s what makes this Mediterranean chickpea salad work! For the full instructions with quantities, jump to the recipe below.

Chickpeas: The backbone: drain and rinse well for the cleanest flavor.
Artichoke hearts (canned): My secret ingredient! Roughly chopped, they add a meaty, tangy texture that fills out the salad. You can certainly omit and it’s very tasty too.
English cucumber, tomatoes, and shallot: Always use an English cucumber: they’re less watery and have thinner skin and a brighter green color. Substitute red pepper for tomatoes if you like.
Jarred capers: These add a punchy, briny pop; don’t omit them.
Feta cheese: Crumbled throughout for salty, creamy contrast.
Fresh parsley: A big handful. If you have them, add a bit of fresh mint or dill.
Dressing: All you need is lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, dried oregano, salt, and pepper.

Pro Tips

This salad recipe is so simple! I created it so that it is literally “dump and stir” — you literally just add everything to a bowl and stir it up. Here are a few pro tips:

Let it marinate. This salad is good the moment it’s made, but it’s even better after a few hours or overnight.
Use high-quality feta. Block feta that you crumble yourself (rather than pre-crumbled) gives the salad even better flavor. Greek feta packed in brine is worth it.
Taste before serving. Taste and adjust seasoning as desired, keeping in mind the flavors will intensify over time. But it should have a big pop in flavor when you take the first bite.

Variations & Substitutions

Here are a few notes for changing up ingredients:

Herb variation: This salad is also great with chopped fresh chives, mint, or dill. You can either substitute them for the parsley or add them. Fresh basil is also delicious, but keep in mind it turns brown in the fridge during storage.
Red pepper variation: If you can’t find good tomatoes, use fresh red peppers or diced jarred roasted red peppers.
Other variations: You can omit the artichokes if you’re not a fan. If you’re into olives, you could add Kalamata or Castelvetrano olives (my favorite green variety).

Serving Suggestions

One of the (many) things I love about this Mediterranean chickpea salad is that it’s super versatile, as I’ve already raved about above. Here are some ways I like to serve it:

As a weekday lunch: Scoop it into a container and it’s a healthy lunch that stores for days in the fridge.
As a side dish next to grilled salmon, grilled chicken thighs, or shrimp skewers.
On top of greens: Arugula or butter lettuce make a great base for turning this into a more composed salad.
As part of a mezze spread alongside classic hummus, marinated olives, and warm pita.
As a summer cookout side: It travels well and can sit out for a few hours at room temperature.

Storage

Store this salad airtight in the refrigerator for up to 5 days. The salad actually improves in flavor over a few days. Give it a good stir before serving and adjust seasoning before serving, if desired. I would not recommend freezing this salad because the vegetables become mushy.

Dietary Notes

This Mediterranean chickpea salad recipe is vegetarian, vegan, plant-based, dairy-free, gluten-free, and Mediterranean diet friendly.

Mediterranean Chickpea Salad

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This Mediterranean chickpea salad is a no-cook recipe ready in 15 minutes, packed with crunchy veggies, feta, and a bright lemon dressing! It’s a satisfying plant-based lunch for meal prep or protein-packed side dish.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 to 6 1x
Category: Lunch, Salad, Side Dish
Method: No Cook
Cuisine: Mediterranean
Diet: Gluten-Free, Mediterranean Diet, Vegetarian

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
1 shallot, minced
1/2 English cucumber, small diced (1 ½ cups)
1 ½ cups cherry tomatoes, quartered (or 1 diced red pepper)
14-ounce can artichoke hearts, roughly chopped
1 large handful Italian parsley, chopped (or other fresh herbs)
¼ cup capers, drained
½ cup crumbled feta cheese
2 Tbsp lemon juice plus lemon zest
2 Tbsp extra-virgin olive oil
1 Tbsp Dijon mustard
1 teaspoon dried oregano
¾ tsp kosher salt
Freshly ground black pepper

Instructions

Mix all ingredients in a bowl. Serve immediately or store refrigerated for up to 5 days.

Notes

Herb variations: This salad is also great with chopped fresh chives, mint, or dill. Fresh basil is also delicious, but keep in mind it turns brown in the fridge during storage.

Other variations: You can omit the artichokes if you’re not a fan. Adding olives like Kalamata or Castelvetrano olives (my favorite) is also delicious.

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My easy lemon cake recipe makes bright citrus flavor in a simple sheet cake that requires no mixer and bakes in just 30 minutes. Perfect moist texture with a 2-ingredient lemon glaze!

Easy Lemon Cake recipe on cake server with lemon glaze and lemon slice garnish.

There’s something magical about a good lemon cake (even for a chocolate lover like me). But I usually don’t want to whip up an entire three-tiered layer cake. So with my expertise in simple baking, I decided to create a simple lemon sheet cake instead.

This recipe quickly went on to become my family’s favorite easy dessert! It’s so quick to whip up, and makes a moist cake with a luscious, tender crumb, drizzled with a zingy 2-ingredient lemon glaze.

Why You’ll Love This Lemon Cake

As someone who’s spent years developing recipes, I’ve learned that the best desserts are often the simplest. This lemon cake embodies my philosophy of simple baking that delivers maximum flavor. Layer cakes are great for special occasions, but usually I don’t feel like pulling out the mixer or equipment for icing a cake. So when I’m craving citrus, I make this easy lemon cake! Here’s why I love it:

No mixer required: All you need is a whisk and spatula; no need to drag out fancy equipment.
Sheet cake simplicity: It’s baked in a single 9-inch square pan, and there’s no layering, filling, or assembly required.
Quick prep time: Using melted butter means no waiting for ingredients to come to room temperature!
2-ingredient, 2-minute glaze: The lemon glaze comes together in minutes and has a bright, zingy flavor

5 star reader review

“It is AMAZINGLY Delicious!! I couldn’t wait for it to cool all the way to have a bite! The buttermilk makes it taste homemade with love.” -Diane

Pieces of Lemon Cake on cake server with lemon slices.

In creating this recipe, I was inspired by simple snacking cakes like this Meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Sweet Eats. If you’re looking for a more involved layer cake, this one from expert baker Sally’s Baking Addiction with cream cheese buttercream looks beautiful.

Key Ingredients (And Why They Matter)

This lemon cake is similar to my glazed lemon bread recipe. Both recipes use some of the same flavor secrets to achieve maximum zingy lemon flavor and a light and fluffy texture:

Buttermilk for tenderness: Real buttermilk is the key to quick breads, muffins, and cakes with a tender crumb. After using it in recipes, I’ve seen a big difference in the texture of my baked goods! Don’t be tempted to make a substitution.
Real lemons (zest and juice): Lemon zest adds a zingy flavor to the cake, and lemon juice is used in the icing. Never substitute bottled juice!
Lemon extract for a flavor boost: The final key to lemony baked goods is using lemon extract. Over the years of testing lemon recipes, I’ve found that a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle at your grocery store next to the other extracts.

Pro Tips for Lemon Cake Success

Here are three quick tips for baking a lemon cake before you roll up your sleeves and get baking! These notes provide a little bit of the “why” behind the instructions:

Rub the lemon zest into the sugar. Place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
Use an aluminum baking pan for best results. An aluminum pan bakes more evenly than ceramic or glass, and it’s my go-to for cakes, cookies, bars, breads, and muffins.
Use parchment paper to easily remove the cake. Cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the cake. This helps it cool faster, which is helpful since the cake must be cooled fully before adding the glaze.

Pro tip: I recommend a 9-inch aluminum square pan. You can use an 8-inch square pan as well to make thicker slices. Simply increase the bake time by 5 to 10 minutes. (Adjust based on your oven and pan.)

Lemon Cake recipe with icing and lemon slice garnish.

Serving Suggestions

Since this easy lemon cake is more like a snacking cake, it’s very versatile! Here are some ways to serve it:

Afternoon snack: Cut into small squares and serve with tea or coffee.
Simple dessert: It’s simple and delicious: no extra toppings needed (though it’s great with a scoop of vanilla ice cream, too)
Brunch table: The bright citrus flavor makes it a natural fit for a spring or summer brunch spread.
Dress it up: Top with extra lemon zest, fresh lemon slices, or a small handful of fresh blueberries or blueberry syrup for a pop of color.

Storage and Make-Ahead Tips

This lemon cake stays incredibly moist during storage, and becomes even moister over time. Here are a few notes on making it ahead and storing it:

Make ahead: You can make lemon cake in advance and store refrigerated or at room temperature, covered in aluminum foil. Ice the cake right before serving.
Storage: The cake lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 1 week wrapped in foil. Bring it to room temperature before enjoying. You can also freeze un-iced cake for up to 3 months. (Slice it into pieces and wrap in plastic wrap then a freezer-safe bag or container before freezing.)

Frequently Asked Questions

Can I make this gluten-free?

I haven’t tested this specific recipe with gluten-free flour, but you could try substituting a 1:1 gluten-free baking blend. However, it often results in a drier cake. Check out my gluten-free desserts collection for more tried-and-true options.

What if I don’t have buttermilk?

Real buttermilk truly makes a difference in the final texture and flavor. In a pinch, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

Can I double this recipe?

I would recommend using two 9 x 9 square pans for doubling this recipe.

Can I add other flavors?

This recipe is easily adaptable! Try adding 1 cup fresh blueberries (tossed with 1 tablespoon all-purpose flour, so they don’t sink) for a lemon blueberry variation,.

You could also fold in 1 ½ tablespoons poppy seeds for a classic combination.

Easy Lemon Cake

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4 from 1 review

This easy lemon cake recipe has bright citrus flavor in a simple sheet cake that requires no mixer and takes just 30 minutes to bake!

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 16 1x
Category: Dessert
Method: Baked
Cuisine: Dessert
Diet: Vegetarian

Ingredients

For the lemon cake

1 ½ cups (210 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 ½ tablespoons lemon zest (2 medium lemons)
1 cup granulated sugar
½ cup unsalted butter, melted
2 eggs
2 teaspoons lemon extract
1 cup buttermilk

For the icing

1 cup powdered sugar
2 tablespoons fresh squeezed lemon juice

Instructions

Heat the oven to 350°F. Butter a 9 x 9-inch baking dish.
Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
Whisk in the melted butter until smooth. Whisk in the eggs one at a time, then the lemon extract. Switch to a spatula.
Add the dry ingredients and buttermilk and gently stir until smooth. Spread the batter evenly into the prepared pan.
Bake 30 to 35 minutes or until top is light golden brown and a toothpick inserted in center comes out clean.
Cool 20 minutes in the pan. Use the parchment paper to remove the cake from the pan and allow to cool to room temperature.
Meanwhile, mix together the powdered sugar with the lemon juice, adding slightly more if necessary to get to a thick but pourable consistency. Pour the glaze over the cake and smooth with a spatula.
Cut into pieces with a serrated knife within the first few minutes, before the glaze dries. If desired, top with more lemon zest or lemon slices. Store in a sealed container at room temperature for up to 3 days or refrigerated for 1 week. (Bring to room temperature before serving.)

Notes

Storage notes: You can also freeze un-iced cake for up to 3 months. Slice it into pieces and wrap in plastic wrap then a freezer-safe bag or container before freezing.

Other lemony baked goods to try

I absolutely love baking up lemony treats in spring and summer! Here are a few more baked lemon recipes to try:

Try my Grandma’s classic lemon bars with a buttery shortbread crust
Bake bright lemon flavor into lemon bread or lemon zucchini bread.
Try my favorite lemon blueberry muffins or lemon poppyseed muffins

Classic Lemon Bars

Glazed Lemon Bread

Lemon Blueberry Muffins

Lemon Zucchini Bread

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This classic Italian salad is the ultimate crowd-pleasing side dish starring crisp romaine, tangy pepperoncini, and a punchy Italian vinaigrette. It’s great for pizza night, pasta dinners, or topped with protein as a delicious main dish.

Here’s a great salad that’s simply perfection, in my book. Meet this Italian salad! It’s full of all the right flavors and textures: crisp lettuce, crunchy garlic croutons, and zingy pepperoncini. It’s covered in punchy, herby Italian vinaigrette that makes the flavors sing!

t’s no secret: this recipe is staunchly Italian-American, not a classic Italian recipe. But that’s what I love about this easy salad! It can truly play sidekick to just about anything.

5 Star Reader Review

“Made this salad for pizza night with some friends. It was delicious and perfect with pizza. The combination of veggies, olives, peppers and cheese worked really well. The salad dressing may become our new house Italian dressing!” -Marsha

What You Need for the Best Italian Salad

Perhaps you’ve had a salad like this at an Italian American restaurant (the nostalgia factor is one thing Alex and I love about it). Somehow all the components come together into perfect harmony. Here’s what you need to make this Italian salad:

Crisp greens: Use contrasting greens for variety: we like crunchy romaine and bright green butter lettuce.
Tomato & red onion: The veggies bring color and crunch.
Olives & pepperoncini: This is what brings that classic “Italian salad” vibe: tangy, briny, and zingy flavors. Do not omit!
Parmesan shavings (optional): Thick slices of Parmesan make a savory counterpoint; they’re easy to omit for a vegan salad.
Italian dressing: The dressing brings a punch that only homemade dressing can.
Garlic croutons: Crunchy, garlicky and totally worth the time to make!

How to Make the Italian Dressing (Emulsion Tips)

A few tricks for the Italian salad dressing! This dressing is one of my favorites, and it comes together quickly. The only thing you need to know is how to get the perfect emulsion. Emulsion is when the olive oil and vinegar combine into a creamy liquid, versus separating into their separate parts. Here’s what to remember:

Use a medium sized bowl. Whisk in too small a bowl, and you won’t be able to get the whisking motion large enough to get an emulsion.
Pour the oil in 1 tablespoon at a time. Drizzle in the oil gradually and whisk vigorously before adding more. This makes it combine perfectly!

Why Homemade Croutons Are Worth It

Not everyone has time for homemade croutons. But they only take a few minutes of hands on time, and take this Italian salad to the next level! It’s a great way to use up bread that’s starting to get stale. All you’ll need is 15 minutes to bake (and the oven preheat time). The garlic flavor and the massive crunch is absolutely worth the time. Another reason to make homemade? They have no preservatives, and they don’t overdo it on the salt.

You can also make the croutons in advance. Just store them in a sealed container at room temperature until serving. They last for about 1 week, but are best when fresh. You can absolutely omit for a gluten-free salad and it still tastes great.

How to Serve It

This Italian salad is perfect with Mediterranean or Italian-style foods like pizza and pasta. You can even make it into a main dish! Here’s what we recommend:

Make it a main dish salad. Add pan seared chicken, hard boiled eggs, white beans, or sauteed shrimp.
Serve with pizza. My favorite way to serve it! Try it with Margherita Pizza, Perfect Pan Pizza, Eggplant Pizza, Flatbread Pizza, Best Healthy Pizza, or Homemade Cheese Pizza.
Add lasagna. Try my Favorite Vegan Lasagna or Spicy Kale Lasagna.
Serve with pasta. It’s perfect with Pasta Primavera, Linguine, or Roasted Eggplant Pasta.
Serve with soup. Try this Pasta e Ceci or Vegetarian Tortellini Soup.

Storage and Make-Ahead Tips

Dressing: Make up to 1 week ahead; store in the refrigerator and bring to room temperature before serving (the olive oil will solidify when cold).
Croutons: Store in a sealed container at room temperature for up to 1 week.
Salad components: Prep the greens and vegetables up to 1 day ahead. Keep them refrigerated separately and assemble just before serving.
Leftovers: Once the salad is dressed, leftovers become soggy when stored. Try to only dress what you plan to eat if possible.

Dietary Notes

This Italian salad recipe is vegetarian. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. For gluten-free, omit the croutons.

Classic Italian Salad

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5 from 1 review

This classic Italian salad is the ultimate crowd-pleasing side dish starring crisp romaine, tangy pepperoncini, and a punchy Italian vinaigrette. It’s great for pizza night, pasta dinners, or topped with protein as a delicious main dish.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 to 6 1x
Category: Salad
Method: Raw
Cuisine: Italian American
Diet: Vegan

Ingredients

1/2 recipe Homemade Croutons (or use purchased or omit for gluten-free)
1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups butter lettuce
1 handful sliced red onion
½ cup sliced cherry tomatoes
½ cup sliced black olives (or halved olives)
½ cup jarred sliced pepperoncini
¼ cup large Parmesan shavings (omit for vegan)

Instructions

Make the homemade croutons (or make them in advance).
Make the Italian dressing.
Chop romaine and lettuce. Thinly slice the red onion. Slice the tomatoes in half.
Place the greens in bowls, then top with the vegetables, olives, pepperoncini, Parmesan shavings, and croutons, then drizzle with dressing. Or, you can place them all together in a large serving bowl and toss with the dressing. (If making in advance, refrigerate the components separately and keep the croutons at room temperature. Bring the dressing to room temperature before serving.)

More Green Salads To Try

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Desserts

Chicken Karahi

Palak Gosht

Palak Gosht

Chana masala

Chana Masala

Chapli Kebab

Chapli Kabab

Grilled Fish

Grilled Fish

Chicken Haleem

Chicken Haleem

Gulab Jaman

Gulab Jamun

Fruit Salad

Fruit Chaat

Why You’ll Love This Recipe

Ingredients For Chimichurri Chicken

What Is Chimichurri?

Pro Tips for the Best Result

Serving Suggestions

Storage & Reheating

Dietary Notes

Chimichurri Chicken

Ingredients

Instructions

More Chicken Dinners to Try

Why You’ll Love This Recipe

Ingredients For Mediterranean Chickpea Salad

Pro Tips

Variations & Substitutions

Serving Suggestions

Storage

Dietary Notes

Mediterranean Chickpea Salad

Ingredients

Instructions

Notes

Why You’ll Love This Lemon Cake

5 star reader review

Key Ingredients (And Why They Matter)

Pro Tips for Lemon Cake Success

Serving Suggestions

Storage and Make-Ahead Tips

Frequently Asked Questions

Easy Lemon Cake

Ingredients

Instructions

Notes

Other lemony baked goods to try

5 Star Reader Review

What You Need for the Best Italian Salad

How to Make the Italian Dressing (Emulsion Tips)

Why Homemade Croutons Are Worth It

How to Serve It

Storage and Make-Ahead Tips

Dietary Notes

Classic Italian Salad

Ingredients

Instructions

More Green Salads To Try

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