Grilled Argentinean Chimichurri Chicken with Green Beans
Savor the bold, herbaceous flavors of this Grilled Argentinean Chimichurri Chicken with Green Beans, a vibrant and healthy dinner that’s sure to impress. Tender, juicy chicken breasts are marinated in a robust chimichurri sauce made with fresh parsley, zesty red wine vinegar, garlic, and a touch of red pepper flakes for a subtle heat. Grilled to perfection, the chicken pairs beautifully with crisp-tender green beans sautéed in butter and finished with a squeeze of fresh lemon juice. This beautifully balanced dish is easy enough for a weeknight meal yet sophisticated enough for entertaining. Packed with flavor and ready in under an hour, it’s a must-try recipe for any grilling enthusiast or fan of authentic Argentinean cuisine. Perfect for gluten-free and low-carb diets, too!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Fresh parsley (finely chopped)
- 4 cloves Garlic (minced)
- 4 tablespoons Red wine vinegar
- 6 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Green beans (trimmed)
- 1 piece Lemon
- 1 tablespoon Butter
- 0.25 cup Water
Instructions
In a medium bowl, prepare the chimichurri sauce by mixing parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Adjust seasoning to taste.
Place the chicken breasts in a zip-top bag or shallow dish. Add half of the chimichurri sauce, reserving the rest for serving. Ensure the chicken is evenly coated, then marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Remove from the grill and let rest for 5 minutes.
While the chicken grills, prepare the green beans. Heat a skillet over medium heat and add the butter. Once melted, add the green beans and sauté for 2-3 minutes.
Add 1/4 cup of water to the skillet, cover, and let the beans steam for another 5-6 minutes, or until they are crisp-tender.
Remove the lid and squeeze fresh lemon juice over the green beans. Season with a pinch of salt and pepper.
Serve the grilled chicken with a drizzle of the reserved chimichurri sauce and a side of green beans. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 18.9 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 853 mg | 66% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5158 mg | 110% | |
*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.
