Grilled Chimichurri Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bunch flatleaf parsley, washed and stemmed6 cloves garlic, peeled and quartered1 cup 99% fat-free chicken broth1/3 cup extra virgin olive oil1/3 cup distilled vinegar1/2 teaspoon dried oregano1/2 teaspoon hot pepper flakessalt to tastefreshly ground black pepper4 boneless, skinless chicken breasts, about 4 ounces each
Makes 4 servings (1 breast each)
1. Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Blend in the remaining ingredients except the chicken, adding the salt and pepper to taste. The chimichurri should be highly seasoned.
2. Arrange the chicken breasts in a baking dish. Pour half of the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat the grill to high.
3. Grill the chicken breasts for about 4 to 6 minutes per side. (Rotate the breasts 90° after 2 minutes to give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEMOM41.
1. Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Blend in the remaining ingredients except the chicken, adding the salt and pepper to taste. The chimichurri should be highly seasoned.
2. Arrange the chicken breasts in a baking dish. Pour half of the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat the grill to high.
3. Grill the chicken breasts for about 4 to 6 minutes per side. (Rotate the breasts 90° after 2 minutes to give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user SEATTLEMOM41.
Nutritional Info Amount Per Serving
- Calories: 284.6
- Total Fat: 19.8 g
- Cholesterol: 55.0 mg
- Sodium: 432.0 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.5 g
- Protein: 23.7 g
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