Chicken Sofrito with Pomegranate and Cilantro Chimichurri

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Chicken:

1/2 cup canola oil

1 tablespoon adobo (Puerto Rican dry seasoning) 

4 garlic cloves 

1 bunch fresh cilantro with stems

1/2 red onion 

Four 6- to 8-ounce boneless, skinless chicken breasts

Citrus Roasted Veggies:

2 small oranges

3 tablespoons canola oil, plus more if needed

1 cup cherry tomatoes, sliced in half 

1 red pepper, seeded and chopped into 1-inch pieces 

1 medium red onion, roughly chopped 

1 medium eggplant, chopped into 1-inch cubes 

Salt and freshly ground black pepper 

Juice of 1 lime 

Pomegranate and Cilantro Chimichurri, recipe follows

Pomegranate and Cilantro Chimichurri:

1/2 cup finely chopped fresh cilantro

1/2 cup pomegranate seeds 

2 tablespoons canola oil 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper