Chicken Chimichurri

Prep Time 20

Cook Time 15

Servings servings

Calories 378kcal

Ingredients

3 tbsp Extra-virgin olive oil
2 tbsp Fresh parsley
2 cloves Garlic
1/4 tbsp Lime juice as needed to taste
2 tbsp Fresh cilantro
1/4 tsp Red pepper flakes optional
1/2 lb Chicken breast boneless skinless butterflied
2 tbsp Avocado oil as needed
2 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes before serving if desired
Fresno Chili Peppers sliced for garnish (optional)

US Customary - Metric

Instructions

Place the olive oil, parsley, garlic, lime juice, cilantro, and red pepper flakes (if using) in a blender or food processor and pulse until chopped well. Add more lime to taste as desired. Season with salt and pepper to taste and set aside.
(Alternitavely mince the ingredients using a knife and whisk well in a bowl).
Season both sides of the chicken with salt and pepper.
Heat a small amount of avocado oil in a non-stick pan or skillet over medium heat. Cook the chicken on each side until golden brown to an internal temperature of 160°F using a thermometer (about 3-6 minutes on each side depending on thickness). Once chicken is cooked, set aside and allow to rest.
Spoon chimichurri over chicken (about 2-3 tablespoons of chimichurri per portion). Serve with bread. Garnish with fresno chili's.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition