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: 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
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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