Juicy, Tender Chicken Breasts are grilled to perfection and served with our delicious, homemade, chimichurri sauce with kalamata olives. It’s a delicious, easy meal that will keep you coming back for more, every time.
Ingredients
For the Chimichurri Sauce
· ½ cup fresh parsley, chopped finely
· 3 garlic cloves, minced
· ¼ teaspoon oregano
· 2 red chilis
· 2 tablespoons red wine vinegar
· ¼ cup olive oil
· ¼ teaspoon black pepper
· ¼ – ½ teaspoon salt
· 5 black or kalamata olives, pitted and chopped
For the Chicken Breast
· 4 chicken breast fillets
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 1 tablespoon olive oil
· Olive oil for pan
· 1 tablespoon fresh lemon juice
Method
Step 1: In a food processor, combine the parsley, garlic, oregano, red chilis, and red wine vinegar. Add the olive oil and season with black pepper and salt; process again until smooth. Transfer to a serving bowl and add in the chopped olives; stir to combine.
Step 2: Place the chicken breast fillets in a baking dish and season both sides with salt and pepper. Drizzle the chicken breasts with olive oil and rub to evenly coat, set aside.
Step 3: Heat a grill pan with oil on medium high heat and add the chicken breasts. Squeeze 1 tablespoon lemon juice on the chicken and grill each side for 6-7 minutes or until golden brown and cooked through. Remove from the pan and cover with foil; allow to rest for 5 minutes before serving.
Step 4: Drizzle pan juices on chicken and add the chimichurri sauce on top.
Notes:
Chicken can be sliced and served on top of a fresh green salad with avocado or eaten with tortilla wraps and topped with chimichurri sauce.
The chimichurri sauce is best refrigerated. Bring to room temperature when ready to serve.
Original of the video here
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