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Cooking 101
This is a family favorite in Ali's house. Grilling the chicken with the Herby Chimichurri, then chopping it and tossing it with whatever salad ingredients you have on hand is probably going to become your Thursday night dinner.
Chef Tip: The key to tender chicken is to thin it out. Either butterfly it by slicing it in half, or pound it with a tenderizer or hammer. This will help you avoid that dry outside, undercooked inside thing that happens with chicken.
2 boneless and skinless chicken breasts
1 cup of cherry tomatoes, cut in halves
¼ head of red cabbage, shredded
1 avocado, chopped
1 cucumber, chopped
1 can of black beans, drained
2 ears of corn kernels
1 lime
Salt
Preheat a grill on high heat. Meanwhile, marinate your chicken with Herby Chimichurri for about 10 minutes.
Add the chicken to the grill and let it cook, undisturbed, for about 4 minutes. Flip and cook on the other side. Remove chicken and let rest. The chicken should be opaque in the center and cooked through.
While the chicken is cooking, add all of your veggies to a large serving bowl. Once it's rested, chop the chicken and add to the bowl.
Drizzle with a hefty squeeze of Herby Chimichurri, a squeeze of lime, and a little flaky salt
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco and Golden Turmeric Tahini sauce.
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