Grilled Chicken with Anti-Inflammatory Chimichurri
Tender grilled chicken breast topped with a vibrant herb chimichurri sauce loaded with anti-inflammatory parsley, oregano, garlic, and olive oil.
Anti-Inflammatory Ingredients
Ingredients
- 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
Instructions
Make chimichurri: combine parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, and cumin.
Season well with salt and pepper. Set aside for flavors to meld.
Pound chicken breasts to even thickness for uniform cooking.
Season chicken with salt and pepper on both sides.
Grill or pan-sear over medium-high heat for 6-7 minutes per side.
Let chicken rest for 5 minutes before slicing.
Spoon chimichurri generously over sliced chicken. Serve with lemon wedges.
Nutritional Information
360
Calories
42g
Protein
3g
Carbs
20g
Fat
1g
Fiber
Tags
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