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If you’re like me and always looking for delicious different ideas to change up your basic chicken recipes, this recipe hits the jackpot. So refreshing and delicious!
The chimichurri is made with Bowery Mehadrin fresh herbs. Bowery Mehadrin now carries pre-washed and checked basil, parsley, and cilantro in any kosher supermarket near you…it lasts longer than any other herbs in the fridge and doesn’t compare to cubes.
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/2 cup Bowery Parsley
1/2 cup Bowery Cilantro
6 dark chicken cutlets
cherry tomatoes
hearts of palm
red onion, sliced
1 bunch Bowery Cilantro, chopped
2 tablespoons olive oil
dash of red wine vinegar
salt, to taste
pepper, to taste
Pulse chimichurri ingredients in food processor, or chop super finely.
Marinate dark chicken cutlets in the chimichurri for a few hours or overnight. (Make sure to save some to drizzle on top of chicken after it is cooked. Don’t skip it, it’s the best part!!)
Preheat a grill pan. Grill chicken 8 minutes on each side. Drizzle remaining sauce.
Start by cutting the cherry tomatoes in half, slice the onions, cut the hearts of palm and chop the cilantro.
Dress the salad with olive oil , red wine vinegar and salt/ pepper. Mix well and adjust seasoning as needed.
Sponsored by Bowery
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