Chimichurri sauce, made from herbs, spices, and olive oil turns chicken into a flavorful grilled masterpiece.
Servings and Ingredients
|1 c.||fresh flat-leaf parsley leaves|
|½ c.||chopped yellow onion|
|¼ c.||fresh oregano leaves|
|¼ tsp.||crushed red pepper flakes|
|2 tbsp.||white wine vinegar|
|¼ tsp.||Hy-Vee sugar|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
|4||(4 oz each) boneless, skinless chicken breasts|
- Combine parsley, onion, garlic, oregano, red pepper flakes, vinegar and water in a food processor. Pulse until finely chopped. Cover and refrigerate for at least 1 hour. Stir in sugar and season to taste with salt and pepper.
- Season chicken breasts with salt and pepper. Grill chicken over medium coals until internal temperature reaches 165 degrees, about 8 minutes per side.
- Serve chicken with sauce.
150 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 65mg
- Sodium: 85mg
- Total Carbohydrates: 4g
- Protein: 27g
Vitamin A 30%
Vitamin C 45%
Hy-Vee Seasons Healthy Living Recipes Cookbook.