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Photo of Grilled chicken with mint chimichurri by WW

Grilled chicken with mint chimichurri

2 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Give simple grilled chicken breasts the ‘wow’ factor by topping them with this lively green sauce. This sauce also works well with most meats including beef and lamb.


Raw skinless chicken breast

660 g, (4 x 165g)

Ground cumin

½ tsp

Fresh mint

½ cup(s), firmly packed

Fresh flat-leaf parsley

¼ cup(s), firmly packed

White wine vinegar

2 tbs

Olive oil

1 tbs


2 clove(s), finely chopped

Dried chilli flakes

¾ tsp

Oil spray

1 x 3 second spray(s)


  1. To make the chimichurri, process all ingredients in a small food processor with 1 tablespoon water until combined. Transfer to a bowl, season with salt and pepper to taste and set aside.
  2. Lightly dust chicken with cumin and season with salt and pepper.
  3. Lightly spray a grill pan or large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for about 5 minutes on each side or until evenly browned and cooked though.
  4. Serve chicken topped with chimichurri.


Serve with a salad of baby cos lettuce, chopped tomato and finely chopped red onion on the sid. For a less spicy sauce, reduce chilli flakes to ¼ teaspoon.