Grilled Chicken with Basil Chimichurri
An easy and delicious dinner recipe where the chimichurri makes it extra special.
Servings: 4 servings
Ingredients
- Four 6-ounce skinless, boneless chicken breast halves
- 2 to 3 tablespoons extra-virgin olive oil
- salt and pepper
- ½ cup chopped fresh basil
- 2 tablespoons finely chopped red onion
- 2 medium garlic cloves, minced
- 1 tablespoon red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a mallet, pound the chicken lightly to about ½-inch thick. You want all of the chicken pieces to have the same thickness for easy grilling. Brush 1 tablespoon oil over both sides of the chicken; sprinkle lightly with salt and pepper.
- Heat a grill to medium. Grill 4 minutes per side or until done (165℉)
- Meanwhile, for the chimichurri, in a small bowl combine the remaining oil, basil, onion, garlic, vinegar, and lemon juice. Season to taste with salt and pepper.
- Serve the grilled chicken topped with the chimichurri sauce.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 1g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 489mg | Potassium: 656mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg