Ingredients Authentic Chimichurri • 1/2 cup olive oil • 2 tablespoons red wine vinegar • 1/2 cup parsley finely chopped • 3-4 cloves garlic chopped or minced • 2 red chillies small, or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili • 3/4 teaspoon dried oregano • 1 teaspoon coarse salt leveled • 1/2 teaspoon pepper to taste Chicken Avocado Salad • 4 skinless chicken thigh fillets no bone, or chicken breasts • 1 teaspoon olive oil • 5 cups Romaine lettuce or cos lettuce leaves, washed and dried • 3 ripe tomatoes sliced • ½ red onion sliced • 2 avocados sliced • 1 pinch fresh parsley to garnish Instructions • Make a batch of Chimichurri using this recipe, in a small bowl or jug. • Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing. • Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. • Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices. • Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.
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Ingredients
Authentic Chimichurri
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley finely chopped
• 3-4 cloves garlic chopped or minced
• 2 red chillies small, or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili
• 3/4 teaspoon dried oregano
• 1 teaspoon coarse salt leveled
• 1/2 teaspoon pepper to taste
Chicken Avocado Salad
• 4 skinless chicken thigh fillets no bone, or chicken breasts
• 1 teaspoon olive oil
• 5 cups Romaine lettuce or cos lettuce leaves, washed and dried
• 3 ripe tomatoes sliced
• ½ red onion sliced
• 2 avocados sliced
• 1 pinch fresh parsley to garnish
Instructions
• Make a batch of Chimichurri using this recipe, in a small bowl or jug.
• Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows).
Refrigerate the reserved untouched marinade to use as a dressing.
• Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices.
• Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.
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