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@michellesyribouth: If you’re needing a large litter mat mine is the XXL it fits two litter boxes nicely and it’s on sale. #littermat #litterbox #catlover #catproducts #dealsforyoudays

Michelle’s Home & Cat Finds
Michelle’s Home & Cat Finds
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Thursday 18 June 2026 16:14:28 GMT
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Red chimichurri chicken bowls, all done on a single sheet pan! RECIPE Ingredients For the Red Chimichurri 2 cups roasted red peppers, drained 1½ cups parsley leaves ½ cup cilantro leaves 8 cloves garlic 3½ tsp smoked paprika 1 tsp crushed red pepper flakes 1 tsp kosher salt 1 tsp black pepper ⅔ cup olive oil 5 Tbsp red wine vinegar For the Chicken 6 boneless, skinless chicken thighs 6 tablespoons red chimichurri 1 Tbsp honey Kosher salt to taste For the Veg 1 can chickpeas, drained and rinsed 1 pint cherry tomatoes 2 carrots, sliced 1 medium zucchini, sliced 1 small red onion, in wedges 2 Tbsp olive oil Salt and pepper, to taste Instructions 1. Make the red chimichurri: combine all ingredients in a food processor. Blend to preference–some like it completely smooth, while others like it more chunky! Adjust seasoning with salt and vinegar to taste if needed. 2. Marinate the chicken: In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt. 3. Preheat the oven to 425°F. 4. Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit more olive oil, toss, and spread into an even layer. 5. Set a lightly greased wire rack over the tray. Arrange the marinated chicken thighs on top. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized. Broil for 3 to 5 minutes at the end if you want more color. 6. Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm. 7. Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle extra red chimichurri before serving.
Red chimichurri chicken bowls, all done on a single sheet pan! RECIPE Ingredients For the Red Chimichurri 2 cups roasted red peppers, drained 1½ cups parsley leaves ½ cup cilantro leaves 8 cloves garlic 3½ tsp smoked paprika 1 tsp crushed red pepper flakes 1 tsp kosher salt 1 tsp black pepper ⅔ cup olive oil 5 Tbsp red wine vinegar For the Chicken 6 boneless, skinless chicken thighs 6 tablespoons red chimichurri 1 Tbsp honey Kosher salt to taste For the Veg 1 can chickpeas, drained and rinsed 1 pint cherry tomatoes 2 carrots, sliced 1 medium zucchini, sliced 1 small red onion, in wedges 2 Tbsp olive oil Salt and pepper, to taste Instructions 1. Make the red chimichurri: combine all ingredients in a food processor. Blend to preference–some like it completely smooth, while others like it more chunky! Adjust seasoning with salt and vinegar to taste if needed. 2. Marinate the chicken: In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt. 3. Preheat the oven to 425°F. 4. Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit more olive oil, toss, and spread into an even layer. 5. Set a lightly greased wire rack over the tray. Arrange the marinated chicken thighs on top. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized. Broil for 3 to 5 minutes at the end if you want more color. 6. Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm. 7. Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle extra red chimichurri before serving.

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