Grilled chicken with mint chimichurri
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Garlic
2 clove(s), finely chopped
Dried chilli flakes
¾ tsp
Oil spray
1 x 3 second spray(s)
Instructions
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.
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