Skinny Chimichurri Chicken
3 WW Personal Points*. Original recipe from 30Seconds Food.
Equipment
- 1 skillet or grill
Ingredients
- 3 large chicken breasts ((halved))
- 2 shallots ((finely chopped))
- 1 tsp chili garlic sauce ((or red chili pepper, seeded and finely diced))
- 1½ tsp minced garlic
- 2 Tbsp red wine vinegar
- 1 tsp salt
- 1 cup cilantro ((finely chopped))
- 1 cup Italian parsley ((finely chopped))
- 3 Tbsp Oregano ((fresh, finely chopped))
- ¼ cup olive oil
Instructions
Chimichurri Sauce
- In a glass jar or glass bowl, add all the sauce ingredients except for the oil. Stir together well, then allow the flavors to develop for 10 minutes.2 shallots, 1 tsp chili garlic sauce, 1½ tsp minced garlic, 2 Tbsp red wine vinegar, 1 tsp salt, 1 cup cilantro, 1 cup Italian parsley, 3 Tbsp Oregano
- After 10 minutes, add in the olive oil. If in a jar, fit the lid on and shake vigorously, or if in a bowl, whisk to combine. Divide your chimichurri sauce to use as a dipping sauce and marinade. Set the dipping sauce half aside for later use or divide into individual containers as desired.¼ cup olive oil
Marinate the Chicken
- Place your 6 halves of chicken breast in a plastic bag or other sealable container and pour in the marinade half of your chimichurri sauce mixture. Cover the chicken with the mixture on all sides and make sure the container is sealed.3 large chicken breasts
- Marinate in the refrigerator for 2 hours, and up to overnight.
Cook the Chicken
- Take the marinated chicken out of the fridge about 15 to 20 minutes prior to cooking.
- Grill the chicken over medium heat, or cook it in a skillet over medium heat, about 4 to 5 minutes each side, until cooked through and a meat thermometer inserted in the center reads 165 degrees F. Allow chicken to rest for 5 minutes before slicing it.
- Allow chicken to rest for 5 minutes before slicing it.
