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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.4
  • Total Fat: 12.2 g
  • Cholesterol: 68.5 mg
  • Sodium: 383.6 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 28.7 g

View full nutritional breakdown of Chimichurri Chicken calories by ingredient
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Chimichurri Chicken

Submitted by: CBAILEYC

Introduction

From Grill It! Magazine. This is delicious served with SP Israel Salad.
The magazine nutritional info states the dish has
281 cals
12 g fat
82 mg chol
376 mg sodium
8 g carbs
3 g fiber
35 g protein
From Grill It! Magazine. This is delicious served with SP Israel Salad.
The magazine nutritional info states the dish has
281 cals
12 g fat
82 mg chol
376 mg sodium
8 g carbs
3 g fiber
35 g protein

Number of Servings: 4

Ingredients

    4 Boneless skinless Chicken Breast halves
    Canola Oil, 3 tbsp
    Salt, .5 tsp
    Pepper, black, .25 tsp
    Green Beans (snap), 1.5 cup
    Water, tap, .25 fl oz
    Flat Leaf Parsley, .75 cup
    Cider Vinegar, 1 tbsp
    Garlic, 3 cloves
    Crushed Red Pepper .25 tsp
    Lemon Peel, 1 tbsp
    Lemon juice, .5 cup

Directions

Using 1 tbsp of the oil, brush both sides of each chicken breast half with oil; sprinkle chicken with 1/4 teaspoon of he salt, and black pepper.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170 degrees), turning once halfway through grilling.
For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

Meanwhile, place beans in a 1 1/2 quart microwave-safe dish. Add the water. Cover dish with vented plastic wrap. Microwave on 100 percent power (high) for 3 minutes; drain.

For sauce, in a small food processor on blender, combine the remaining 2 tbsp oil, the remaining 1/4 tsp salt, parsley, vinegar, garlic, and crushed red pepper. Cover and process until nearly smooth.

Finely shred peel from the lemon. Serve chicken and beans topped with sauce and lemon peel. Squeeze lemon juice over all.

Number of Servings: 4

Recipe submitted by SparkPeople user CBAILEYC.





TAGS:  Poultry |

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