Grilled chicken with mint chimichurri
Calorie controlled cooking spray
Chicken breast, skinless, raw
½ teaspoons, level
20 g, chopped
10 g, chopped
White Wine Vinegar
2 clove(s), chopped
¾ teaspoons, level
- To make the chimichurri, put all the chimichurri ingredients into a food processor with 1 tablespoon water and blitz until combined. Season to taste then set aside.
- Heat the grill to high. Mist the chicken with cooking spray, scatter over the cumin and season well. Transfer the chicken to a large, nonstick ovenproof griddle pan and cook under the grill for 15-20 minutes, turning once, until the chicken is cooked through.
- Serve the chicken topped with the chimichurri.