GRILLED CHICKEN W/CHIMICHURRI SAUCE

ChickenDinner
Written By Lisa Maloy

Prep Time: 10 min

Cook Time: 15 min

This dish will definitely satisfy your craving for Mexican food but with a much healthier version! You can either grill the chicken or Air Fry it!

Ingredients

  • 1.25 lbs Chicken breast (or you can also do a lean steak but will change the macros)

    SAUCE

  • 1 bunch Parsley (about 1 cup tightly packed)

  • 1 bunch Cilantro (about 1 cup tightly packed)

  • ½ Large red onion, diced

  • 1 tbsp Minced garlic

  • 1/8 cup Fresh lemon juice

  • 1/8 cup white wine vinegar

  • 1 tsp Dried oregano

  • 1/2-1 tsp Sea salt (to taste)

  • 1/3 cup Olive oil

DIRECTIONS

To Make the Sauce: Place everything for the sauce in a blender. Pulse until sauce is combined, but still has texture. 

To Marinate Chicken: Pour half of your sauce into a ziplock bag and add chicken. Close bag and refrigerate at least 30 minutes (the longer the better, I usually marinate 4-8 hours, or overnight for best flavor). Save the rest of the sauce in a small bowl, covered, and refrigerate until ready to serve. 

To Grill the Chicken: Preheat grill to medium heat. Remove the chicken from the marinade and discard marinade. Grill the chicken for 3-6 minutes per side or until chicken reaches 160 degrees, cooking time will vary based on thickness of chicken breast. (Note: You could also cook chicken in the oven or on an indoor grill pan). Remove chicken from grill and let sit for a few minutes to cool. Serve chicken with leftover sauce.

Air fryer method

Place the chicken in the air fryer and cook at 360 for 8-9 min then flip and cook an additional 8-9 min Dig in!

MACROS

  • Servings 4

  • Calories per Serving 125

  • Fat 1 g

  • Carbohydrate g

  • Fiber g

  • Sugar 1 g

  • Protein 29 g

  • Sodium 320 mg

Lisa Maloy
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