Chimichurri Chicken with Tomato-Cucumber Salsa

Nutrition · per serving

Steps

1. 1

   Preparation: Pat the chicken breast dry (with paper towels), if necessary, pound thinly so that both fillets are of equal thickness; season with salt and pepper.

   400 g (2 medium fillets, approx. 200 g each) Chicken Breast Fillets, skin removed1/2 tsp Salt1/4 tsp Black Pepper, ground
2. 2

   Chimichurri: Combine parsley, oregano, garlic, and chili in a small bowl; add lemon juice, olive oil, and paprika, season with salt and pepper, and mix well.

   20 g (heaped 1 bunch) Flat-leaf Parsley, finely chopped5 g (2 sprigs fresh) Fresh Oregano, finely chopped (or 1 tsp dried Oregano)2 pieces (≈8 g) Garlic cloves, finely chopped1/2 piece (approx. 10 g) Red Chili, finely chopped (optional, to taste)15 ml (1 tbsp) Lemon Juice30 ml (2 tbsp) Olive Oil1/2 tsp Sweet Paprika or Smoked Paprika3/4 tsp Salt1/4 tsp Black Pepper, ground
3. 3

   Salsa: In a bowl, combine tomatoes, cucumber, and red onion; add olive oil, vinegar, and lemon juice, season with salt and pepper, and fold in parsley if desired. Let it sit briefly.

   200 g (approx. 12–15 pieces) Cherry Tomatoes, diced150 g (approx. 1/2 large cucumber) Cucumber (English/Salad Cucumber), deseeded and diced40 g (1/4 small) Red Onion, finely diced10 ml (2 tsp) Olive Oil10 ml (2 tsp) White Wine Vinegar or Apple Cider Vinegar10 ml (2 tsp) Lemon Juice1/2 tsp Saltto taste Pepper5 g Fresh Parsley or Cilantro, roughly chopped (optional)
4. 4

   Heat the pan: Preheat a large skillet over medium-high heat, add olive oil for frying, and let it heat up (do not let it smoke).

   10 ml (2 tsp) for frying Olive Oil
5. 5

   Sear the chicken: Place the seasoned chicken breast fillets in the hot pan and cook without moving for 3–4 minutes until the underside is golden brown. Then flip and cook for another 3–4 minutes.

   400 g (2 medium fillets, approx. 200 g each) Chicken Breast Fillets, skin removed
6. 6

   Check doneness: If necessary, slightly reduce the heat and continue cooking until the internal temperature reaches 74 °C or the juices run clear (especially at the thickest part). The fillets should cook for about 8–10 minutes in total, depending on thickness. Remove from the pan and let rest for 3–5 minutes.

7. 7

   Distribute the chimichurri: After resting, generously spoon the chimichurri (the prepared herb mixture) (1–9) over the chicken breast or lightly brush the fillets with it.

   20 g (heaped 1 bunch) Flat-leaf Parsley, finely chopped5 g (2 sprigs fresh) Fresh Oregano, finely chopped (or 1 tsp dried Oregano)2 pieces (≈8 g) Garlic cloves, finely chopped1/2 piece (approx. 10 g) Red Chili, finely chopped (optional, to taste)15 ml (1 tbsp) Lemon Juice30 ml (2 tbsp) Olive Oil1/2 tsp Sweet Paprika or Smoked Paprika3/4 tsp Salt1/4 tsp Black Pepper, ground
8. 8

   Serve: Place the chicken breast fillets on plates, arrange the tomato-cucumber salsa beside or on top, and serve with lemon slices.

   200 g (approx. 12–15 pieces) Cherry Tomatoes, diced150 g (approx. 1/2 large cucumber) Cucumber (English/Salad Cucumber), deseeded and diced40 g (1/4 small) Red Onion, finely diced10 ml (2 tsp) Olive Oil10 ml (2 tsp) White Wine Vinegar or Apple Cider Vinegar10 ml (2 tsp) Lemon Juice1/2 tsp Saltto taste Pepper5 g Fresh Parsley or Cilantro, roughly chopped (optional)4 slices Lemon Slices for serving (optional)

Origin & History

Chimichurri originates from Argentine-Uruguayan cuisine and is known as a spicy herb sauce for grilled meats. The combination with fresh tomato-cucumber salsa merges South American flavors with Mediterranean lightness.