Gluten-Free Chicken with Creamy Chimichurri

Name: Gluten-Free Chicken with Creamy Chimichurri
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 teaspoon salt; 2 teaspoons olive oil; 4 boneless skinless chicken breasts; 1/2 cup roughly chopped white onion; 8 fresh parsley sprigs, leaves removed; 6 fresh cilantro sprigs, leaves removed; 2 fresh oregano sprigs, leaves removed; 3 cloves garlic; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon red wine vinegar; 1/2 cup plain nonfat yogurt; 1/4 cup gluten-free low-fat mayonnaise; 2 tablespoons lemon juice; 2 tablespoons lime juice

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Prep 30 min
Total 40 min
Ingredients 14
Servings 4

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Boneless skinless chicken breasts don’t have to be boring. A bright, creamy sauce and a foolproof cooking technique make this dish irrefutably unboring. This is excellent served over brown rice.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

Chicken

1/4 teaspoon salt
2 teaspoons olive oil
4 boneless skinless chicken breasts

Chimichurri

1/2 cup roughly chopped white onion
8 fresh parsley sprigs, leaves removed
6 fresh cilantro sprigs, leaves removed
2 fresh oregano sprigs, leaves removed
3 cloves garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon red wine vinegar
1/2 cup plain nonfat yogurt
1/4 cup gluten-free low-fat mayonnaise
2 tablespoons lemon juice
2 tablespoons lime juice

Directions

1

Heat oven to 300°F.
2

In medium bowl, mix salt, oil and chicken; toss to coat. Heat 10-inch ovenproof skillet over medium-high heat until hot. Add chicken. Cook about 3 minutes on each side or until browned. Transfer pan to oven, and bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3

Meanwhile, in blender, place Chimichurri ingredients. Cover; blend on high speed, stopping frequently to scrape sides, until thoroughly combined. Set aside.
4

Remove chicken from oven; cool slightly in skillet. Thinly cut chicken diagonally into slices. Drizzle with some of the chimichurri, and serve remaining chimichurri on the side.

Expert Tips

tip 1
Some like it hot. But if you don’t, leave out the red pepper flakes. The flavor of the sauce won’t suffer one bit.
tip 2
This cooking method, often referred to as “finishing in the oven” is a tried-and-true restaurant technique for getting a nice sear but a tender piece of meat overall. Also, the lower oven temperature means it’s easier to control the timing of the rest of your meal. Try this out on all sorts of meats, especially pork tenderloin and steaks.

Nutrition Information

300 Calories, 13g Total Fat, 39g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 110mg; 36%

Sodium: 370mg; 15%

Potassium: 470mg; 13%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 0g; 0%

Sugars: 4g

Protein: 39g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 10%; 10%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Boneless skinless chicken breasts don’t have to be boring. A bright, creamy sauce and a foolproof cooking technique make this dish irrefutably unboring. This is excellent served over brown rice.