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Chimichurri Chicken Breasts

An easy, light chicken dish that will take under 20 minutes to prepare.

The herbaceous and spicy chimichurri sauce can even be made in advance and stored in an airtight bottle in the fridge to be used over other proteins, pastas or even salads.

The coriander and parsley are high in the bioactive ingredient quercetin, which acts as an antioxidant in the body. They also contain a flavonoid known as apigenin which conveys both anti-cancer and anti-inflammatory properties.

Extra virgin olive oil is like liquid gold, giving the body so many benefits. Olive oil has antioxidant and anti-inflammatory properties. It contains loads of healthy fats which help to improve vascular health, brain health and cholesterol levels.

Pour your herby dressing over a lean protein such as chicken breasts, which are full of B vitamins, iron, magnesium and essential amino acids needed for the body.

Simple and delicious.

I like to serve this chicken with a side of my tropical bean salad.


(serves 4 with sides) 

Mini Chicken fillets (400g)
1 ½ small boxes coriander (45g)
1 box Italian flat leaf parsley (30g)
6 tablespoons olive oil (for chimichurri), plus an extra 2 for cooking the chicken
½ tablespoon white wine vinegar
1 tablespoon lime ( 1/2 lime)
¼ clove garlic
2 tablespoons lemon juice ( 1/2 lemon), plus another 2 tablespoons for cooking
1 teaspoon raw honey
½ medium hot green chilli (1 teaspoon, depending on heat tolerance)



1 In a tall jar or bowl, place the coriander, parsley, olive oil, lime, white wine vinegar, garlic, salt, chilli and 1 tablespoon of lemon juice.
2 Using a stick blender, blend all the ingredients together until it forms a thick chimichurri dressing.
3 Place a non-stick griddle pan onto a medium-heated stovetop. Once the pan is hot, add the olive oil and soon after the chicken breasts.
4 Squeeze the remainder of the lemon juice onto the breasts, turning them every 3 minutes until golden brown on either side.
5 Remove the breasts from the pan and pour over the chimichurri sauce.

Tip: I serve this dish with my mango and red bean salad. The flavors go so well together and it gives it that Summery spin.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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