Grilled Chicken with Chimichurri & Salsa

Step 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.

Step 2

Toss diced tomato, red onion, remaining lime juice, and pinch of salt in a bowl. Set salsa aside.

Step 3

Pat chicken dry. Season both sides generously with salt and black pepper.

Step 4

Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.

Step 5

Sear chicken 6–7 minutes per side without moving until edges are golden and internal temp hits 165°F.

Step 6

Plate chicken, spoon chimichurri and salsa on top, and serve immediately.