Grilled Chicken with Chimichurri & Salsa
Brazilian-style grilled chicken breasts with vibrant fresh chimichurri and tomato salsa. Quick-seared on a hot skillet, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 fillets (about 6 oz each) chicken breast, boneless, skinless
- 1 cup packed fresh cilantro, roughly chopped
- ½ cup packed fresh parsley, roughly chopped
- 1 large tomato, diced
- 1 whole (juiced + divided) lime
- ¼ cup red onion, finely diced
Instructions
- 1
Pulse cilantro, parsley, half the lime juice, 3 tbsp olive oil, 2 minced garlic cloves, salt, and pepper in a food processor until chunky.
- 2
Toss diced tomato, red onion, remaining lime juice, and pinch of salt in a bowl. Set salsa aside.
- 3
Pat chicken dry. Season both sides generously with salt and black pepper.
- 4
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear chicken 6–7 minutes per side without moving until edges are golden and internal temp hits 165°F.
- 6
Plate chicken, spoon chimichurri and salsa on top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- food processor or blender
- small bowl
- instant-read thermometer
- cutting board
- knife
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