Quick Chicken Chimichurri
1 bunch fresh cilantro, coarsely chopped
1⁄2 bunch fresh Italian parsley, coarsely chopped
3 tablespoons dried oregano
4 garlic cloves
1⁄4 cup red wine vinegar
1 teaspoon smoked paprika or paprika
1⁄4 teaspoon red pepper flakes
2⁄3 cup extra virgin olive oil
1 teaspoon raw honey*
5 green onion, coarsely chopped
Sea salt to taste
1 teaspoon freshly ground black pepper
1 1⁄2 pounds chicken breast cutlets or pounded chicken breasts
*Omit honey to make PN Clean friendly
1. Preheat oven to 350 F. Place parchment paper on a baking sheet.
2. In a food processor or blender, mix all the ingredients except for the chicken. Pulse until smooth.
3. Add chicken cutlets to the baking sheet and spoon the chimichurri sauce on top of each piece, ipping and making sure it is well coated on both sides.
4. Bake for 18-22 minutes or until chicken is done, juices should run clear. Serve with your favorite veggie side.
Welcome to flavor country. This is another sauce that goes well with just about...anything. The abundant herbs in this 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, and play around with using it on different proteins - we love it with shrimp! Leftover chicken can be used in salads for lunch.