Seared Chicken with Cilantro Parsley Chimichurri
Marinated and Seared chicken breast, tender and flavorful, drizzled with a tangy cilantro parsley chimichurri sauce. Serve over vegetables.
Ingredients
Seared Chicken
- 4 chicken breasts, sliced in half and pounded to even thickness
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/8 cup sugar
- 2 Tbs fresh ginger, peeled and grated
- 1 Tbs minced or crushed garlic
- 1/2 Tbs sesame oil
- 1 tsp salt
- 1/2 tsp chili flakes
Cilantro Parsley Chimichurri
- 2 Tbsp parley
- 2 Tbs cilantro
- 4 Tbsp lemon juice
- 3-4 Tbsp olive oil
- 1/2 inch piece of jalapeño pepper
To Serve
- cucumbers
- lemon wedges
Instructions
Seared Chicken
- Slice each chicken breast into half so you have 8 pieces.Pound them to equal thickness.
- In a saucepan combine soy sauce, mirin, and sugar and bring to a boil. Lower heat and let simmer for 2 minutes. Remove from heat and stir in all other marinade ingredients. Place into a heatproof container or bag and add the chicken. Marinate for 2 hours or overnight. To cook heat 2 Tablespoons oil in a skillet. Remove chicken breasts from marinade and place gently in the hot skillet. Sear until golden, 2-3 minutes, flip and sear the second side, another 3 minutes. Place on a cutting board and slice each breast into thin strips. Set aside.
Cilantro Parsley Chimichurri
- Add parsley, cilantro, lemon juice, and jalapeño to a blender or mini food processor. Blend until smooth and then turn to slow. Slowly drizzle in the olive oil.
To serve
- Slice the cucumber on the diagonal into long thin slices. Arrange on a platter or individual serving plates, or in lunch prep containers(to make this for meal prep add also lettuce, sliced red pepper, and any other vegetables.Lay over the sliced chicken breast, keeping it in the shape of the cutlet, and drizzle with chimichurri. Serve with lemon wedges to squeeze over the dish. Enjoy!
