Description
Sizzling chimichurri chicken dances with zesty herbs over a refreshing Mediterranean-inspired couscous salad. Mediterranean flavors blend seamlessly, promising a light yet satisfying meal you’ll savor with every delicious bite.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts or thighs
Herbs and Seasonings:
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped (optional)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
Liquids and Oils:
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
Couscous Salad Components:
- 1 cup couscous (or pearl couscous)
- 1 ½ cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Craft the vibrant chimichurri sauce by finely chopping parsley, cilantro, and garlic, then blending with olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper until well integrated.
- Massage chicken pieces with olive oil, seasoning with salt, pepper, and smoked paprika, then generously coat with 2 tablespoons of prepared chimichurri sauce, allowing flavors to meld for 15-30 minutes.
- Heat grill or grill pan to medium-high temperature, ensuring surface is evenly heated and lightly oiled to prevent sticking.
- Position seasoned chicken on hot grill, cooking for 5-7 minutes per side, rotating once to create attractive crosshatch grill marks and ensuring internal temperature reaches 165F.
- While chicken grills, prepare couscous by boiling broth, removing from heat, adding couscous, and covering to steam for 5 minutes until fluffy.
- Assemble couscous salad by folding in diced cherry tomatoes, cucumber, red onion, chopped parsley, drizzling with olive oil and lemon juice, then seasoning with salt and pepper.
- Allow grilled chicken to rest for 3-5 minutes, preserving juiciness and internal temperature.
- Plate grilled chicken alongside couscous salad, drizzling remaining chimichurri sauce over the top and garnishing with fresh parsley sprigs.
Notes
- Chimichurri Sauce Flexibility: Experiment with different herbs like mint or basil to create unique flavor profiles and personalize the sauce to your taste preferences.
- Marinating Magic: For maximum flavor absorption, puncture chicken with a fork before marinating to help the chimichurri sauce penetrate deeper into the meat.
- Gluten-Free Adaptation: Replace traditional couscous with quinoa or cauliflower rice for a gluten-free alternative that maintains the dish’s light and refreshing character.
- Vegetarian Option: Swap chicken with grilled portobello mushrooms or tofu, using the same marinade and grilling technique to create a plant-based version of this delicious meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg