– 1 cup chopped fresh cilantro – 1 cup chopped fresh parsley – 1/3 cup chopped red onion – 4 cloves garlic chopped – 1 tsp chopped red hot chili pepper* – 1/2 tsp sea salt – Juice of 1 lemon – 1 tsp lemon zest – 1/2 cup olive oil – 1/4 cup red wine vinegar – 4 large chicken breasts – 4 Russet potatoes skinned and cut into slices
To make the chimichurri sauce, blend all ingredients into a food processor or blender for a few minutes.
Sauce will be chunky, but make sure ingredients are thoroughly blended.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN