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This Chimichurri sauce can honestly be served over any protein – steaks, fish, pork chops, you name it! The flavor is sooo tart, fresh, and damn delicious. It’s the perfect topping to serve on side your protein that will LEVEL. IT. UP. Trust me
Ingredients
- THE SAUCE:
- 2 minced shallots
- 4 minced fresh garlic cloves (use fresh! Not the pre-minced)
- 1/2 cup red wine vinegar
- 1 tsp salt
- 1/2 cup finely chopped fresh cilantro (*measure after its chopped)
- 1/4 cup finely chopped fresh parsley (*same^)
- 2 tbsp fresh or dried oregano (I used dried bc I didn’t have fresh)
- 3/4 cup extra virgin olive oil
- THE CHICKEN
- Chicken breasts
- Aolive oil
- Lemon Juice
- McCormick Spice Montreal Steak Seasoning
Instructions
- THE SAUCE
- Combine all ingredients together in a bowl and mix
- THE CHICKEN
- Slice your chicken breasts in half lengthways so that they’re nice and thin.
- Add to a Tupperware and marinate with lots of olive oil, lemon juice, and @mccormickspice Montreal steak seasoning
- The longer they sit in the marinade the better. I did 2 hours in the fridge.
- Add chicken to a medium heat skillet and cook about 5 min per side, until the internal temp is 165. Remove and let rest 10 min.
- Slice and top with the sauce and WOW you’ve got a 12/10 combo.
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