4
Servings
Prep Time
20 Min
Cook Time
12 Min
  • 1 cup parsley leaves
  • 2 tablespoons oregano
  • 1 to 3 garlic cloves, peeled
  • 1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons sherry vinegar, white or red
  • 1/4 cup high quality extra virgin olive oil
  • 4 (approximately 1 1/4 pounds total) boneless, skinless chicken breast halves
  • Salt and ground black pepper
Step 1
Put parsley, oregano, garlic, MAGGI Granulated Chicken, red pepper flakes and ground pepper in a food processor. Process until finely chopped.
Step 2
Add the oil and vinegar. Press until the mixture is combined.
Step 3
Transfer the mixture to a small serving bowl. Cover and let stand at room temperature for 1 hour.
Step 4
Preheat the grill to medium-high.
Step 5
Season the chicken with salt and pepper.
Step 6
Roast the chicken on each side for 6 to 7 minutes or until it is not pink and the juices are transparent.
Step 7
With a spoon put 2 tablespoons of chimichurri on each chicken breast and serve.

Nutrition Information

303.99 Kcal

  • protein

    32.41 Grams

  • carbohydrates

    3.92 Grams

  • sugar

    0.15 Grams

  • sodium

    205.32 Milligrams

  • fat

    17.36 Grams