Fresh and herbal, this sauce wakes up all the goodness and flavour of a juicy grilled chicken breast.
|1 cup||Parsley or cilantro|
|1 tsp||Dried thyme|
|1/2 tsp||Chili flakes|
|1/2 cup||Water or chicken broth|
|1/4 cup||White wine vinegar|
|1/4 cup||Olive oil|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1 tbsp||Tex Mex seasoning|
|Salt and pepper|
PLACE all of the ingredients for the Chimichurri sauce into a food processor or blender and process until coarsely chopped.
PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Season the chicken with salt, pepper and Tex Mex seasoning. Grill for 8-10 minutes per side until evenly char-grilled and cooked to an internal temperature of 165°F (74°C).
SERVE chicken drizzled with Chimichurri sauce.
Make a summer succotash as a side dish. Heat 1 tbsp (15 mL) Olive oil in a large skillet and stir-fry bell peppers, red onion, corn, edamame and garlic for 2-3 minutes. Remove from heat and stir in cherry tomatoes, avocado and fresh herbs (mint, thyme), toss with olive oil, lemon juice, salt and pepper.
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