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Chimichurri Chicken

Makes: 4 servings
Start to Finish 20 mins
Chimichurri Chicken
Ingredients
  • 4  skinless, boneless chicken breast halves
  • 3  tablespoons  cooking oil
  • 12  ounces  fresh young green beans
  • 3/4  cup  packed Italian parsley
  • 1  tablespoon  cider vinegar
  • 2  cloves garlic, halved
  • 1/4  teaspoon  crushed red pepper
  • 1  lemon, peel and juice
Directions

1. Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper. On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.

2. Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.

3. For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice. Makes 4 servings.

Nutrition Facts (Chimichurri Chicken)
  • Servings Per Recipe 4,
  • cal. (kcal) 281,
  • Fat, total (g) 12,
  • chol. (mg) 82,
  • sat. fat (g) 2,
  • carb. (g) 8,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 35,
  • vit. A (IU) 1555,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 376,
  • Potassium (mg) 552,
  • calcium (mg) 71,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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