Chimichurri Chicken Breasts

INGREDIENTS

FOR THE CHIMICHURRI

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 3/4 cup flat leaf parsley finely chopped
• 4 cloves garlic minced
• 1 red chili seeds removed and finely chopped (substitute 1/4 teaspoon red pepper flakes)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper

FOR THE CHICKEN

• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 4 large chicken breasts

INSTRUCTIONS

FOR THE CHIMICHURRI:

• Combine all of the ingredients together in a bowl. Let the chimichurri sit for a few minutes to let the flavors combine.

FOR THE CHICKEN:

• Heat the grill to medium-high heat. (See note if making stovetop) Combine the cumin, onion powder, garlic powder, salt, and pepper.
• Rub the chicken breasts with olive oil and the seasoning mix. Grill the chicken breasts for 10-15 minutes, flipping halfway through.
• Spoon the chimichurri sauce over the grilled chicken before serving.
• Serve with extra chimichurri sauce on the side.

NOTES

• You can also make this stovetop. Heat a skillet over medium heat and add 1 tablespoon oil. Cooking times will be the same.
• The chimichurri will keep well covered in the fridge for around 4 to 5 days.
• Use an instant read thermometer to check that the chicken is cooked through before serving. It should register at 165F.
• Let the chicken rest for 5 minutes before slicing and serving so that the juices redistribute.