Spicy Chimichurri Chicken Breasts
- 4 4 oz chicken breasts
- 1 tsp + 2 Tbsp olive oil
- ¾ cup packed parsley
- 1/8 cup packed cilantro, chopped
- 1 Tbsp apple cider vinegar
- ½ garlic clove (about ½ tsp chopped)
- Zest of 1 lemon
- Sprinkle of red pepper flakes
- Salt and pepper to taste
- ½ cup veggies of choice
Season chicken with salt and pepper.
Pour one teaspoon olive oil in a pan and warm to medium-high heat.
Cook chicken for eight minutes on each side or until no longer pink. Cover for most of the time to prevent it from drying out.
While chicken is cooking, prepare the chimichurri sauce: combine parsley, cilantro, vinegar, garlic, lemon, and red pepper flakes in a food processor and pulse. Add more olive oil if needed and season with salt and pepper.
Top each chicken breast with one tablespoon of chimichurri sauce. Serve with vegetables or a green salad.