Pan-Seared Chimichurri Chicken

Not only is this a quick and easy entree, but it is so tasty. The chimichurri sauce is amazing! I'm not a big fan of pesto and have now found a wonderful, garlicky substitute that my whole family loved! Serve with white or brown rice. Save any leftover chimichurri sauce in a sealed container in the refrigerator for future use.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 552 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon butter
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 clove garlic, peeled
• 1 tablespoon extra-virgin olive oil
• ⅔ cup extra-virgin olive oil
• 1 (16 ounce) package boneless chicken breast tenders
• 1 medium onion, peeled and cut in half
• ½ cup parsley, rinsed
• ¼ cup cilantro, rinsed

Recipe Instructions

Step 1

Heat butter and olive oil in a deep skillet or cast iron pan over medium heat. Add garlic; cook and stir until golden brown, about 1 minute. Season chicken with salt and pepper. Add to the skillet and cook until browned on each side, no longer pink in the center, and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 2

Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor; pulse until finely chopped.

Step 3

Spoon chimichurri sauce over chicken tenders; serve.