Juicy grilled chicken breast drizzled with a vibrant Argentinian chimichurri sauce made from fresh parsley, garlic, and olive oil.
Pound chicken breasts to even thickness. Season with salt, pepper, and a drizzle of olive oil.
Finely chop parsley, cilantro, and garlic for the chimichurri.
Mix herbs with olive oil, a splash of apple cider vinegar, chili flakes, and salt.
Grill or pan-sear chicken over high heat, 6-7 minutes per side.
Let chicken rest 5 minutes before slicing.
Slice chicken and spoon chimichurri generously over the top.
Serve with a simple arugula side salad.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.