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Chimichurri Marinated Chicken
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Chimichurri Marinated Chicken

Chimichurri Marinated Chicken is easy to make, flavorful, healthy, low carb and keto friendly.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Argentinian
Keyword: chicken, Chimichurri, dairy free, easy, Healthy, keto, lchf, low carb, marinated, quick, red pepper
Servings: 4 servings
Calories: 452kcal

Ingredients

  • 1 bunch flat Italian parsley
  • ½ bunch cilantro
  • ¼ large red onion peeled
  • 1½ tsp salt
  • ½ tsp black pepper
  • 5 cloves garlic
  • 1 tsp oregano
  • 1 tsp crushed red pepper
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1½ lb chicken breasts tenderloins

Instructions

  • Make the chimichurri sauce by adding all of the ingredients except for the chicken to a food processor or blender. Blend until pureed and smooth.
  • Place the chicken in a large freezer bag and pour half of the chimichurri sauce in the bag. Store the remaining sauce in the refrigerator. Seal the bag and rub the chicken to ensure it is all coated. Marinate in the refrigerator for at least 30 minutes or up to overnight.
  • When you are ready to cook the chicken, preheat the oven to 425°. Grease a broiling pan. Place the chicken on the broiling pan and pour the marinade on top of the chicken. Cook in the preheated oven for approximately 30 minutes. Serve with the other half of the chimichurri sauce.

Nutrition

Sodium: 1089mg | Calcium: 43mg | Vitamin C: 23mg | Vitamin A: 1467IU | Sugar: 1g | Fiber: 1g | Potassium: 743mg | Cholesterol: 109mg | Calories: 452kcal | Saturated Fat: 5g | Fat: 32g | Protein: 37g | Carbohydrates: 4g | Iron: 2mg