Description
A vibrant and flavorful dish featuring juicy grilled chicken marinated in chimichurri sauce, fresh vegetables, and creamy garlic sauce.
Ingredients
Scale
- 2 chicken breasts
- 1 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1 teaspoon red chili flakes
- 1/2 cup olive oil
- Salt and pepper to taste
- Mixed greens or cooked rice
- 1 tomato, diced
- 1/2 red onion, diced
- 1 tablespoon lemon juice
- 1 cup Greek yogurt or mayonnaise
Instructions
- In a bowl or food processor, combine parsley, cilantro, 2 minced garlic cloves, red wine vinegar, red chili flakes, 1/2 cup olive oil, salt, and pepper. Blend until smooth to create chimichurri sauce. Reserve half for drizzling.
- Coat chicken breasts with remaining chimichurri, refrigerate for 30 minutes to 1 hour.
- Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes. Meanwhile, whisk together Greek yogurt or mayonnaise, remaining garlic, lemon juice, 2 tablespoons olive oil, and a pinch of salt and pepper to create garlic sauce. Mix diced tomatoes and red onion with lemon juice and a pinch of salt for pico de gallo.
- Assemble bowls with mixed greens or cooked rice, topped with sliced grilled chicken, pico de gallo, reserved chimichurri, and creamy garlic sauce.
Notes
For a quicker meal, marinate chicken for just 20 minutes. Substitute chicken with shrimp or tofu for variation.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg