Keto Grilled Chicken Chimichurri
1.8g
Net Carbs
20.1g
Protein
29.4g
Fat
0.9g
Fiber
351
Calories
Ingredients:
- 2 cups chopped fresh parsley
- 2 cups fresh cilantro
- 1 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 2 teaspoons minced or pressed fresh garlic
- 2 teaspoons dried oregano leaves
- 2 teaspoons dried basil leaves
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces raw chicken breast
Directions:
- Chimichurri Sauce: Combine parsley, cilantro, olive oil, white wine vinegar, garlic, oregano, basil, and crushed red pepper flakes in a food processor or blender and process until relatively smooth. Taste and adjust seasonings adding salt and freshly ground black pepper. Reserve half of the sauce (about 1 cup) in a serving bowl.
- Place chicken and remaining sauce into a zip top plastic bag, seal tightly and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Remove chicken breasts from the marinade and discard the bag with the used marinade.
- Prepare a grill. Once hot, grill chicken for about 5-8 minutes on each side or until it is no longer pink in the center and the juices run clear.
- Serve chicken topped with the reserved sauce.
