So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Chimichurri Chicken Sandwiches
I started by making the chimichurri sauce which was a combination of parsley, cilantro, shallot, red wine vinegar, garlic, oil, salt, and pepper.
Recipe below courtesy of Bon Appetit
Makes 4 cups
1 finely chopped shallot
4 finely chopped garlic cloves
1 finely chopped Fresno chile or red jalapeño
1/2 cup red wine vinegar
1 teaspoon kosher salt
2 cups chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine 1 finely chopped shallot, 4 finely chopped garlic cloves, 1 finely chopped Fresno chile or red jalapeño, 1/2 cup red wine vinegar, and 1 teaspoon kosher salt in a medium bowl; let stand 10 minutes. Mix in 2 cups chopped fresh cilantro, 1 cup chopped fresh flat-leaf parsley, 1/3 cup chopped fresh oregano, and 3/4 cup extra-virgin olive oil; season with salt.