Chicken Chimichurri

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 513kcal

Ingredients

  • 1/4 cup Extra-virgin olive oil
  • 1/2 cup Fresh parsley chopped
  • 4 cloves Garlic minced
  • 1 tbsp Lime juice
  • 1/2 tbsp Honey
  • 1/2 cup Fresh cilantro chopped
  • 3/4 tsp Dried oregano
  • 1/2 tsp Red pepper flakes optional
  • 1 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Canola oil as needed
  • 4 slices Crusty bread toasted if desired
US Customary - Metric

Instructions

  • Mix together olive oil, parsley, garlic, lime juice, honey, cilantro, oregano, and red pepper flakes (if using). Set aside. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)
  • Season both sides of the chicken with salt and pepper.
  • Heat a small amount of canola oil in a non-stick pan or skillet over medium heat. Cook the chicken fillets on each side until golden, crispy and cooked to an internal temperature of 160°F using a thermometer (about 3-6 minutes on each side depending on thickness). Add more canola oil as needed. Once chicken is cooked, set aside and allow to rest.
  • Spoon chimichurri over chicken (about 2-3 tablespoons of chimichurri per person). Serve with bread.

Nutrition

Calories: 513kcal | Carbohydrates: 40g | Protein: 32g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 470mg | Potassium: 565mg | Fiber: 2g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 3mg

Chicken Chimichurri

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 513 kcal

Ingredients
 
 

  • 1/4 cup Extra-virgin olive oil
  • 1/2 cup Fresh parsley chopped
  • 4 cloves Garlic minced
  • 1 tbsp Lime juice
  • 1/2 tbsp Honey
  • 1/2 cup Fresh cilantro chopped
  • 3/4 tsp Dried oregano
  • 1/2 tsp Red pepper flakes optional
  • 1 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Canola oil as needed
  • 4 slices Crusty bread toasted if desired

Instructions
 

  • Mix together olive oil, parsley, garlic, lime juice, honey, cilantro, oregano, and red pepper flakes (if using). Set aside. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)
  • Season both sides of the chicken with salt and pepper.
  • Heat a small amount of canola oil in a non-stick pan or skillet over medium heat. Cook the chicken fillets on each side until golden, crispy and cooked to an internal temperature of 160°F using a thermometer (about 3-6 minutes on each side depending on thickness). Add more canola oil as needed. Once chicken is cooked, set aside and allow to rest.
  • Spoon chimichurri over chicken (about 2-3 tablespoons of chimichurri per person). Serve with bread.

Nutrition

Calories: 513kcalCarbohydrates: 40gProtein: 32gFat: 25gSaturated Fat: 3gCholesterol: 73mgSodium: 470mgPotassium: 565mgFiber: 2gSugar: 4gVitamin A: 875IUVitamin C: 14mgCalcium: 53mgIron: 3mg
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