Chargrilled chicken with the classic South American sauce, chimichurri and a fresh salad. A quick and easy dish which is ready in 15 minutes and is less than 250 calories. Perfect for a healthy midweek meal.
1 tsp dried chilli flakes
1 tsp dried oregano
2 handfuls of rocket
1/2 red onion, finely chopped
1 1/2 tbsp red wine vinegar
Extra-virgin olive oil
A small bunch of coriander
A small bunch of flat leaf parsley
Place the two chicken breasts in clingfilm and beat with a rolling pin until they are 1cm thick.
In a bowl, mix together the oregano, chilli flakes, salt and pepper, and 2 tsp olive oil.
In another bowl, mix the red wine vinegar and 1 tbsp extra-virgin olive oil with the red onion and garlic.
Heat your griddle pan to high and cook the chicken pieces on each side until chargrilled and cooked through.
Rest on a plate and then slice.
Add the coriander, parsley and rocket to the dressing and toss together.
Combine the chicken and salad together on a plate and serve with any resting juices.