Chimichurri is a delicious South American sauce famous in Argentina. It’s a great marinade and sauce for steak or chicken.
3 garlic cloves
¼ small onion
1 ½ cup fresh parsley
½ cup fresh cilantro
½ cup Extra Virgin Olive Oil (EVOO)
2 Tbsp red wine vinegar
1 Tbsp lime juice
½ tsp red pepper flakes
1 lb chicken tenders
1 small onion, sliced
1 green bell pepper, sliced
Sea salt to taste
2 oz herbed goat cheese
1 Tbsp sour cream
2 tsp lemon juice
Whole wheat pitas
In a food processor, pulse garlic and onion until chopped. Add parsley, cilantro, EVOO, vinegar, lime juice, red pepper and salt; pulse until combine.
In a zip lock bag, marinate chicken in Chimichurri sauce over night.
Grill chicken over med-high heat for about 2 minutes per side, or until cooked all the way through.
In a small bowl, combine goat cheese, sour cream and lemon juice. Blend with an electric mixer; set aside.
In a small sauté pan over med-high heat, drizzle EVOO and sauté onions and peppers for about 5 minutes until tender.
To serve, spread goat cheese mixture on pitas, place onions and peppers on one side and lay chicken on the other side. Fold each half of pita together like a taco. Enjoy!