Grilled chicken with mint chimichurri
Skinless chicken breast
660 g, (4 x 165g)
½ cup(s), firmly packed
Fresh flat-leaf parsley
¼ cup(s), firmly packed
White wine vinegar
2 clove(s), finely chopped
Dried chilli flakes
1 x 3 second spray(s)
- 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.
- Lightly dust chicken with cumin and season with salt and pepper.
- 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.
- Serve chicken topped with chimichurri.