Quick Chicken Chimichurri

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  • 1 bunch fresh cilantro coarsely chopped
  • ½ bunch fresh Italian parsley coarsely chopped
  • 3 tbsp dried oregano
  • 4 cloves garlic
  • 1⁄4 cup red wine vinegar
  • 1 tsp smoked paprika
  • 1⁄4 tsp red pepper flakes
  • 2⁄3 cup extra virgin olive oil
  • 1 tsp raw honey
  • 5 green onions coarsely chopped
  • sea salt to taste
  • 1 tsp freshly ground black pepper
  • 1 1⁄2 lbs chicken breast cutlets or pounded chicken breasts
  • Preheat oven to 350°F. Place parchment paper on a baking sheet.
  • In a food processor or blender, mix all the ingredients except for the chicken. Pulse until smooth.
  • Add chicken cutlets to the baking sheet and spoon the chimichurri sauce on top of each piece, flipping and making sure it is well coated on both sides.
  • Bake for 18-22 minutes or until chicken is done. Juices should run clear. Serve with your favorite veggie side.
The abundant herbs in this chimichurri recipe are a wonderful way to add some fresh flavor (and immune boosting properties) to your meals year round.
Make ahead tip: Make the chimichurri in advance and keep in the fridge for a week. Leftover chicken can be used in salads for lunch.