Grilled Chicken with Anti-Inflammatory Chimichurri
15 min
Prep time
15 min
Cook time
2
Servings
360
Calories
Tender grilled chicken breast topped with a vibrant herb chimichurri sauce loaded with anti-inflammatory parsley, oregano, garlic, and olive oil.
Ingredients
2 servings- 2 chicken breasts (6 oz each)
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano (or 1 tbsp dried)
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1 tsp cumin
- Salt and pepper to taste
- Lemon wedges for serving
Fights inflammation
Instructions
- 1
Step 1
Make chimichurri: combine parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, and cumin.
- 2
Step 2
Season well with salt and pepper. Set aside for flavors to meld.
- 3
Step 3
Pound chicken breasts to even thickness for uniform cooking.
- 4
Step 4
Season chicken with salt and pepper on both sides.
- 5
Step 5
Grill or pan-sear over medium-high heat for 6-7 minutes per side.
- 6
Step 6
Let chicken rest for 5 minutes before slicing.
- 7
Step 7
Spoon chimichurri generously over sliced chicken. Serve with lemon wedges.
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Nutrition per serving
Based on 2 servings.
360
Calories
42g
Protein
3g
Carbs
20g
Fat
1g
Fiber
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