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Chimichurri Chicken! Have you ever had Chimichurri? No? Don’t you worry. It’s one of those dishes that I was introduced to by my Argentine friends many years ago. Usually, this is served at huge meat-coma barbeques called “asados,” but you don’t have to use beef or sausages to enjoy this herby goodness. In this recipe, I use our friendly feathered friend, the chicken. May the cluck bring you luck.
I could eat an entire bowl full of the stuff if it wasn’t for all the garlic. Make sure the guy/ girl you’re kissing eats some because it’s made with TONS of garlic! So much garlic that you’d think that Argentinians had an extreme fear of vampires. Yes, you can eat it with slices of baguettes or veggies. Me? I like to cook with it like in this simple and delicious dish: Chimichurri Chicken.
I chopped up the chicken breasts into tiny pieces (not microscopic; just bite-size), but you can keep the pieces whole. I’m a busy mom, and I’m usually thinking ahead. The leftovers of this Chimichurri Chicken are going to make a great addition to a salad or just as a snack in between meals. My son plays basketball with the intensity of a gaucho. It’s all about the protein, protein, protein! Perfect for our diabetic, paleo eating, whole 30 loving, carb avoiders.
If you don’t know how to make Chimichurri: CLICK HERE. It’s not hard to make. You need fresh herbs and lots of dried oregano. Word to the wise: Make two batches. Once you’ve tasted it, you’ll understand how versatile it is for fish, chicken, beef, sausages, etc. It goes with just about everything. Talk about a great alternative to salsa or a cheese dip at a party. Or take it up a notch, and make Steak Chimichurri Quesadillas. YUM!
This Chimichurri Chicken has to be one of the easiest recipes ever. From here, you can add veggies (broccoli, cauliflower, diced carrots) for a more complete meal. Guaranteed to be your family’s next favorite meal. Enjoy!
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- 2 chicken breasts, diced into 1-inch thick
- 2 tablespoons oil
- Salt and pepper
- 1 teaspoon dried oregano
- Juice of 2 lemons
- 1 cup chicken broth
- 2 tablespoons Chimichurri
- Heat 2 tablespoons oil in a large skillet.
- Season chicken with salt, pepper, and oregano.
- Add chicken to the skillet.
- Cook for 5 minutes.
- Stir frequently.
- Add lemon juice, chimichurri, and chicken broth
- Cover and simmer for 5 minutes.
- Serve with lemon wedges and more chimichurri on the side.