Chimichurri Grilled Chicken With Couscous Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a blender or food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth to make the chimichurri sauce.
• STEP 3.Season the chicken breasts with salt and pepper. Grill the chicken for 6-8 minutes per side, or until cooked through.
• STEP 4.While the chicken is grilling, prepare the couscous salad. Cook the couscous according to the package instructions and let it cool.
• STEP 5.In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, feta cheese, and the remaining chimichurri sauce.
• STEP 6.Toss the salad gently to combine all the ingredients.
• STEP 7.Serve the grilled chicken with the chimichurri sauce drizzled on top, alongside the couscous salad.

Cooking Tips

• Make sure to let the grilled chicken rest for a few minutes before slicing to allow the juices to redistribute.
• You can marinate the chicken in the chimichurri sauce for extra flavor.
• Feel free to add other vegetables or herbs to the couscous salad, such as roasted red peppers or fresh mint.

Storage and Serving

• Leftover Chimichurri Grilled Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350��F (175��C) for about 10 minutes, or until heated through.
• Serve the chicken hot with the chimichurri sauce drizzled on top, alongside the couscous salad.