Maple Grove Style Grilled Chicken with Herb Chimichurri

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled chicken breasts brushed with a vibrant herb chimichurri sauce inspired by fresh Midwestern flavors. This American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp red pepper flakes, 1 tsp sea salt, and 1/2 tsp black pepper. Stir well to create the chimichurri sauce and set aside.
  2. Step 2: Preheat a grill or grill pan over medium-high heat to 400°F.
  3. Step 3: Brush 2 boneless skinless chicken breasts (6 oz each) lightly with 1 tbsp olive oil and season with a pinch of salt and pepper.
  4. Step 4: Place the chicken on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove chicken from grill and let rest for 5 minutes.
  6. Step 6: Spoon the herb chimichurri generously over the grilled chicken breasts before serving.

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