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Grilled chicken with mint chimichurri

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.

Notes

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.

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