Belizean Chimichurri Chicken

This Belizean Chimichurri Chicken recipe is a flavorful and vibrant dish that is perfect for a quick and delicious weeknight dinner. The chimichurri sauce adds a zesty and herbaceous flavor to the juicy chicken, making it a crowd-pleaser.

Keto Friendly Paleo Friendly Main Course Belizean Chicken Chimichurri Stovetop
Belizean Chimichurri Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup fresh parsley, chopped
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix together the parsley, garlic, red wine vinegar, and olive oil to make the chimichurri sauce. Season with salt and pepper to taste.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. Heat a skillet over medium-high heat and add the chicken breasts. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
  4. Remove the chicken from the skillet and let it rest for a few minutes before serving.
  5. Drizzle the chimichurri sauce over the cooked chicken breasts and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
5g
Fat
20g

Supplies

Skillet Small bowl

Tools

Chef's knife Cutting board

Serving suggestions

Serve the Belizean Chimichurri Chicken with a side of coconut rice and grilled vegetables for a complete meal.

Tips & tricks

For extra flavor, marinate the chicken in the chimichurri sauce for 30 minutes before cooking.

Cost

$15