Chimichurri is a no-cook herby-garlicky sauce from Argentina and Uruguay. It's delicious on grilled proteins and vegetables. Here, we use it to double the flavor of basic grilled chicken breasts. The chicken is both baked with and topped with this flavor-packed sauce.

Carolyn Casner
Source: EatingWell.com, May 2018

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Recipe Summary

active:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Place parsley, cilantro, jalapeño, garlic, oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper in a mini food processor. Process until mostly pureed.

  • Stir cumin and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Sprinkle over chicken and place the chicken on a baking sheet. Remove 3 tablespoons of the chimichurri sauce and use it to baste both sides of the chicken. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 17 to 22 minutes. Serve the chicken with the remaining chimichurri sauce.

Tips

To make ahead: Refrigerate chimichurri sauce (Step 2) for up to 1 day.

Nutrition Facts

261 calories; protein 23.6g 47% DV; carbohydrates 2.5g 1% DV; exchange other carbs; dietary fiber 0.9g 4% DV; sugars 0.5g; fat 16.9g 26% DV; saturated fat 2.7g 14% DV; cholesterol 62.7mg 21% DV; vitamin a iu 1590.6IU 32% DV; vitamin c 28.4mg 47% DV; folate 30.8mcg 8% DV; calcium 41.7mg 4% DV; iron 2mg 11% DV; magnesium 31.7mg 11% DV; potassium 317.5mg 9% DV; sodium 356.9mg 14% DV; thiamin 0.1mg 7% DV.