In a saute pan, heat 2 Tbsp water over medium-high heat. Add chicken, paprika, and oregano. Cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.
In a food processor or blender, combine parsley, cilantro, garlic, apple cider vinegar, and 3 Tbsp water. Pulse until finely chopped.
Add chimichurri to pan and stir to coat.
Return to food processor and process until smooth.
Serving Size 1.5 oz
Servings 5
- Amount Per Serving
- Calories 47.6
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat .6g3%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 81.5mg4%
- Total Carbohydrate .5g1%
- Dietary Fiber .1g1%
- Sugars 0g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a saute pan, heat 2 Tbsp water over medium-high heat. Add chicken, paprika, and oregano. Cook 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.
In a food processor or blender, combine parsley, cilantro, garlic, apple cider vinegar, and 3 Tbsp water. Pulse until finely chopped.
Add chimichurri to pan and stir to coat.
Return to food processor and process until smooth.