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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.

Source: EatingWell.com, May 2018


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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.


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

Nutrition Facts

1 piece chicken & 2 Tbsp. sauce
261 calories; protein 23.6g; carbohydrates 2.5g; dietary fiber 0.9g; sugars 0.5g; fat 16.9g; saturated fat 2.7g; cholesterol 62.7mg; vitamin a iu 1590.6IU; vitamin c 28.4mg; folate 30.8mcg; calcium 41.7mg; iron 2mg; magnesium 31.7mg; potassium 317.5mg; sodium 356.9mg; thiamin 0.1mg.

3 fat, 3 lean protein, 1/2 vegetable