Grilled chimichurri chicken, avocado salad 🥗OMG, that someone who'd love to see this & follow @slimcooking
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📸Cortesy of chef/artist @cafedelites
📸All rights and credits reserved to the respective owner(s)
👇Check recipe below👇
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
3-4 cloves garlic, finely chopped or minced
2 small red chilies, or 1 large red chili, deseeded and finely chopped
3/4 teaspoon dried oregano
1 level tablespoon coarse salt
pepper, to taste
4 skinless chicken thigh fillets
1 teaspoon olive oil
5 cups Romaine lettuce leaves, washed and dried
3 ripe tomatoes, sliced
½ a red onion, sliced
2 avocados, sliced
Fresh parsley leaves, to garnish
Mix chimichurri ingredients together 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 untouched chimichurri dressing and serve with (optional) extra parsley leaves.