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Argentinian Chimichurri Chicken with Roasted Sweet Corn & Red Pepper

Gallstones form when bile becomes too concentrated — usually from too much cholesterol, too little fibre, or a diet high in saturated fat. This dish was built to fight back on every front. Chicken breast is one of the leanest proteins available — delivering all the amino acids your body needs without the saturated fat load that forces your gallbladder to work overtime. The chimichurri here is a carefully balanced version of the classic — olive oil in a controlled amount, lemon juice instead of large quantities of vinegar, and an abundance of fresh parsley and oregano that deliver anti-inflammatory compounds directly supporting gallbladder health. Sweet corn brings soluble fibre that binds to cholesterol in the digestive tract, reducing the concentration that leads to gallstone formation. Red bell pepper adds an extraordinary hit of vitamin C — a nutrient directly involved in the conversion of cholesterol into bile acids, actively reducing gallstone risk. And cumin, a staple of South American cooking, has been shown to stimulate healthy bile flow — keeping bile moving rather than stagnating and concentrating. Argentina on your plate, your gallbladder breathing a sigh of relief.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 2 people
Course: Main Course
Cuisine: Argentinian, Healthy
Calories: 400
Ingredients Equipment Method

Ingredients
  

For the Chicken
  • 2 chicken breasts skinless (approx. 150g each)
  • 1 tsp extra virgin olive oil
  • ½ tsp ground cumin
  • ¼ tsp black pepper freshly ground
For the Chimichurri
  • 4 tbsp fresh parsley finely chopped
  • 1 tbsp fresh oregano finely chopped
  • 2 garlic cloves minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp red wine vinegar
  • ¼ tsp black pepper freshly ground
For the Roasted Vegetables
  • 2 sweet corn cobs
  • 1 large red bell pepper sliced
  • 1 tsp extra virgin olive oil
  • ¼ tsp ground cumin
  • 1 pinch black pepper

Equipment

  • 1 Oven Preheated to 200°C (390°F)
  • 1 Baking tray
  • 1 Parchment paper
  • 1 Large skillet Min. 28cm (11 inch)
  • 1 Small mixing bowl For chimichurri
  • 1 Kitchen thermometer For checking chicken temperature
  • 1 Citrus juicer For lemon juice
  • 1 Kitchen scale
  • 1 Chef's knife

Method
 

  1. Combine the finely chopped parsley, oregano, minced garlic, olive oil, lemon juice, red wine vinegar, and black pepper in a small bowl. Stir well and set aside — the longer it sits, the better it tastes.
  2. Preheat your oven to 200°C (390°F). Place the sweet corn cobs and sliced red bell pepper on a lined baking tray. Drizzle with olive oil, sprinkle ground cumin and black pepper, and toss to coat. Roast for 20–25 minutes until the corn is lightly charred and the pepper is tender and slightly caramelised.
  3. While the vegetables roast, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with ground cumin and black pepper. Cook for 5–6 minutes per side until golden and cooked through — internal temperature should reach 74°C (165°F). Remove from heat and let rest for 5 minutes before slicing.
  4. Once the corn cobs are cool enough to handle, stand each one upright on a cutting board and slice the kernels off with a sharp knife in downward strokes.
  5. Slice each chicken breast diagonally. Arrange on two plates alongside the roasted corn kernels and red pepper strips. Spoon the chimichurri generously over the chicken and vegetables. Finish with a few extra fresh parsley leaves. Serve immediately.