Bring summer into your kitchen with this go-to light and bright herb sauce. Treat yourself by packing leftovers of Chicken with Chimichurri Sauce to take to work.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Pound the chicken flat and prepare the chimichurri sauce. Cover and refrigerate both.
Test Kitchen Tip
Keep extra chimichurri
sauce on hand for up to
a week to top eggs,
steak, or fish.
Instructions
Place chicken between sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to ¼-inch thickness. Drizzle with
1 tablespoon oil. Sprinkle with
2 teaspoons salt and pepper.
Combine sliced green onion, cilantro, vinegar, 2 tablespoons
oil, garlic, and ¼ teaspoon salt in
a medium bowl. Set aside.
Toss together radishes, 1 tablespoon
oil, and remaining ¼ teaspoon salt in a small bowl.
Heat a grill pan over medium-high heat, and brush with 1 tablespoon oil. Add half of the chicken; cook for 4 to 5 minutes per side. Repeat with remaining 1 tablespoon oil and remaining chicken. Add whole green onions; cook until wilted. Serve chicken with grilled green onions, radishes, and chimichurri sauce.
