Chimichurri Chicky

I am SICK, so today’s post is going to be short and sweet.

Last week, hubby caught something that left him hacking, stuffy, and yuck. I tried, I tried so hard to keep enough space between us so I didn’t catch it. But…. it didn’t work. This dinner was from a few nights ago, before the plague set in.

You can cook up any sides you want for this meal! We threw some bell peppers, onions, and zucchini on the grill, and also added in some healthy carbs with black beans and brown rice. Topped off with a little avocado and made this fun little plate of yum.


Chimichurri Chicky
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  • 1 cup fresh parsley
  • 2 T olive oil
  • 1/2 T minced garlic
  • 1.5 T red wine vinegar
  • 1/2 tsp sea salt
  • pinch of black pepper
  • 1 pound chicken tenderloins or breasts


    For the sauce:
  1. Combine all ingredients except chicken in a blender or food processor.
  2. Blend until everything is combined.
  3. In a ziploc bag, combine chicken and sauce.
  4. Refrigerate for several hours to allow chicken to marinade.
  5. Cook chicken on grill or bake for 7 minutes on each side, or until cooked through.

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