Banana Leaf Baked Chicken with Chimichurri

(Click each picture to make it larger)

Chimichurri, it’s time to try it. You’ll thank me later.


Boneless skinless chicken breast
Banana Leaves
Cotton Twine
Red Bell Pepper, sliced thin
1 jalapeno, diced
1 green onion stalk, diced
Adobo Seasoning                                              (world spice)
Pepperjack cheese, grated
2 tbsp. Chimichurri                                     (Sound Bites)

Pre-heat oven to 350F.  Pound the chicken to make it thin so it is easier to tie up later. Place the chicken on top of the banana leaf then place the red bell pepper, jalapeno, and green onion on the chicken. Tie up the chicken as shown in the pictures above then add a dash of adobo seasoning then sprinkle with cheese. Wrap the chicken with the banana leaf then tie it, as shown. Place in the oven for 30 minutes. Remove, cut ties then serve.



7 thoughts on “Banana Leaf Baked Chicken with Chimichurri

  1. We get the Chimichurri rice in the frozen section at Trader Joe’s, but I really should try cooking with the sauce itself! I’ll keep a look out for that brand.

  2. It’s definitely worth just trying the sauce itself. I’ll talk with my bosses at Sound Bites to see if we can get some of the followers of this blog a few samples.


  3. Always on the lookout for recipes to use my banana leaves. The flavor they impart is awesome and so far, I’ve only used them in a steamer. Baking is a great alternative.

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