Chimichurri Chicken Strips
Elevate your dinner game with these irresistibly flavorful Chimichurri Chicken Strips! Tender, juicy chicken breast strips are marinated in a bold and vibrant chimichurri sauce made from fresh parsley, cilantro, garlic, red wine vinegar, and a touch of red chili flakes for a subtle kick. This simple yet dazzling recipe is ready in under 30 minutes of active cooking time and makes an excellent main dish or appetizer. Serve these golden, pan-seared chicken strips with the reserved chimichurri sauce for dipping or drizzling, and pair them with fluffy rice, crisp salad, or warm tortillas to round out the meal. Perfect for busy weeknights or casual dinner parties, this easy-to-make crowd-pleaser brings a zesty Argentinian twist to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 4 pieces Garlic cloves
- 3 tablespoons Red wine vinegar
- 0.5 cup Olive oil
- 1 teaspoon Red chili flakes
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Trim excess fat from the chicken breasts and cut them into even strips, about 1 inch wide. Set them aside in a shallow dish or resealable plastic bag.
Prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, red chili flakes, oregano, salt, black pepper, and lemon juice in a food processor. Pulse until the mixture is well-combined but still slightly chunky.
Pour half of the chimichurri sauce over the chicken strips, reserving the other half as a dipping sauce. Toss the chicken strips to coat them evenly in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
Heat a large non-stick skillet or grill pan over medium-high heat. Lightly grease the pan with a small amount of oil, if necessary.
Remove the chicken strips from the marinade, letting any excess drip off. Cook the chicken strips in batches, ensuring not to overcrowd the pan. Cook for 5-6 minutes on each side or until the chicken is golden brown and fully cooked (internal temperature should be 165°F).
Transfer the cooked chicken strips to a serving plate and let rest for 2-3 minutes.
Serve the chicken strips warm with the reserved chimichurri sauce on the side for dipping or drizzling. Pair with rice, salad, or tortillas for a complete meal.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.1 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
