Ingredients
4 boneless, skinless chicken breasts (6 oz each)
1/2 cup fresh parsley, finely chopped
2 garlic cloves, minced
1/4 cup extra virgin olive oil (divided)
2 tablespoons lime juice
1 tablespoon dried oregano
1 teaspoon red pepper flakes
Salt to taste
Black pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat.
In a bowl, combine 1/4 cup olive oil, parsley, garlic, lime juice, oregano, red pepper flakes, salt, and black pepper to make chimichurri sauce.
Marinate chicken breasts in chimichurri for 30 minutes at room temperature.
Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F.
Let rest for 5 minutes, then serve with remaining chimichurri sauce drizzled on top.
Notes
Chimichurri can be made 1-2 days ahead and stored in the fridge.
For indoor cooking, use a cast-iron skillet on the stovetop.
Adjust red pepper flakes for spice level.
Pairs well with quinoa, roasted potatoes, or green salad.
- Prep Time: 15
- Cook Time: 12
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 chicken breast with chimichurri
- Calories: 340
- Sugar: 2g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg