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Prep
20m
Cook
30m
Total
50m
Prep
20m
Cook
30m
Total
50m
Ingredients
Method
Nutrition
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Step 1
Make the chimichurri. In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir well and let it sit at room temperature while you prepare the rest of the meal. This gives the herbs, garlic, and vinegar time to meld together.
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For
2
M
I
For the chicken
2
Boneless, skinless chicken breasts, about 5–6 oz each
1
tsp
Olive oil
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Per Serving
Calories
510kcal
Fat
20g
Carbs
39g
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Be careful not to let the brown butter burn.
Add the remaining tablespoon of broth if needed until the purée reaches a soft, spoonable consistency.
Quick-pickled shallots are optional.
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