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Grilled chicken with mint chimichurri

Grilled chicken with mint chimichurri

1
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Purée a classic chimichurri in a food processor for a quick and tasty topping for grilled chicken. This popular South American condiment might remind you of pesto. It's quick to make and contains mint, parsley, vinegar, oil, water, and salt and pepper. Chimichurri is also fabulous on steak, shrimp, and even some vegetables such as roasted squash. You can use it either as a marinade or just spoon it over the dish. Serve the chicken with a salad of baby arugula tossed with lemon juice and salt and pepper to taste.

Ingredients

Cooking spray

4 spray(s)

Fresh mint leaves

1 cup(s), packed

Fresh parsley

⅔ cup(s), flat-leaf (loosely packed)

White wine vinegar

3 Tbsp

Olive oil

1 Tbsp

Water

1 Tbsp

Garlic

2 clove(s), chopped

Table salt

¾ tsp

Red pepper flakes

⅛ tsp

Uncooked skinless boneless chicken breast

20 oz, 4 (5-oz) breasts

Ground cumin

½ tsp

Black pepper

¼ tsp

Instructions

  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 teaspoon of salt, and the pepper flakes in mini food processor and puree.
  3. Sprinkle chicken with cumin, remaining1/2 teaspoon salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8—10 minutes. Serve with chimichurri.
  4. Per serving : 1 chicken breast and scant 2 tablespoons sauce

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