Easy Chimichurri Chicken

Ingredients

Serves 4

1 lb chicken breast cut into strips

3 garlic cloves

1 teaspoon salt

1 cup fresh parsley (leaves and stems)

½ cup fresh oregano leaves or 2 tablespoons dried oregano

½ teaspoon red pepper flakes (adjust to taste)

½ teaspoon ground black pepper

3 tablespoons red wine vinegar

½ cup olive oil plus 1 tablespoon

Directions

In the bowl of a food processor place garlic cloves, salt, parsley, and oregano. Pulse until chopped and fragrant.

Alternatively, place garlic cloves on a cutting board and coarsely chop it. Add ½ teaspoon of salt and mash the mixture with the side of your knife until a paste forms. Move the paste to the side of the cutting board and chop parsley and oregano together with the remaining ½ teaspoon of salt.

Scrape garlic paste and chopped herbs to a bowl and add red pepper flakes, black pepper, vinegar, and olive oil. Stir until fully combined.

Place chicken in a shallow dish (or Ziploc bag) and rub about half of the chimichurri sauce all over the chicken, reserving the other half for serving. If you’re using a Ziploc bag, shake the bag until the sauce is evenly distributed.

Let sit for at least 15 minutes (you can also refrigerate overnight; just let it come to room temperature before cooking.)

When ready to cook, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips and cook until juices run clear, stirring every so often. It should take about 3 to 4 minutes per side.

Serve with remaining chimichurri sauce.