Chimichurri is a very flavorful and vinegary condiment made from parsley, garlic, and olive oil that is served in Argentina with grilled meats. You can make the sauce up to a day ahead and store it in the refrigerator.
- Yield: 4 Servings
- Preparation Time: 8 Minutes
- Cooking Time: 12 Minutes
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 yellow squash, cut into 1⁄4-inch slices
- 1 red bell pepper, cut into 2-inch-squares
- 1 red onion, cut into 1⁄4-inch slices
- Cooking spray
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 10 garlic cloves
- 2 cups fresh flat-leaf parsley leaves
- 1 cup chopped onion
- 1⁄2 cup chopped fresh oregano
- 1⁄2 cup white wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon salt
How to Make It
- Prepare grill.
- Coat chicken and vegetables with cooking spray; sprinkle with salt and pepper.
- Place chicken and vegetables on a grill rack coated with cooking spray. Grill chicken 6 minutes on each side or until done; grill vegetables 3 minutes on each side. Serve chicken with Chimichurri Sauce. Chimichurri Sauce
- With food processor on, drop garlic through food chute; process until minced. Add parsley and remaining ingredients; process 1 minute or until finely minced.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.