Grilled chicken breast smothered in Argentine chimichurri sauce — parsley, garlic, oregano, olive oil, and red wine vinegar. A high-protein dinner with almost zero carbohydrates and bold, herby flavour.
Chimichurri is Argentina's famous green sauce, the classic companion to grilled meats over open coals.
The EEINA version grills lean chicken breast and smothers it in fresh chimichurri, producing a high-protein dish that is fragrant and virtually carb-free.
Combine the parsley, garlic, oregano, red wine vinegar, olive oil, chili flakes, and a pinch of salt in a bowl. Leave for ten minutes to let the flavours meld. Chimichurri should have a coarse, chunky texture — not a smooth paste.
Butterfly the chicken breasts to an even thinness, coat them with some of the sauce, salt, and pepper, and leave for ten minutes. Flattening ensures quick, even cooking.
Heat a ridged grill pan or barbecue over medium-high heat and grill the chicken for four to five minutes per side until grill marks appear and it is cooked through (74°C internally).
Leave the chicken to rest for three minutes after grilling so the juices redistribute before serving.
Squeeze lemon over the chicken, spoon the fresh chimichurri sauce generously on top, and serve with a green salad or grilled vegetables. A fragrant, low-carb dinner.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Argentinian Chimichurri Chicken, and how to fix them:
The slices were too thick or it was over-cooked. Butterfly them to an even thinness, grill for 4 to 5 minutes per side only until they reach 74°C, and let them rest for 3 minutes before slicing so the juices return.
It was blended too long. Authentic chimichurri has a coarse, hand-chopped texture. Chop everything by hand or use only a very brief pulse in a blender — hand-chopping preserves both the texture and the fresh flavour.
The vinegar ratio is too high. Balance it with more olive oil and a squeeze of lemon, and leave the sauce to rest for 10 minutes so the sharpness mellows and the flavours integrate.
The pan was not hot enough or the chicken surface was wet. Heat the ridged pan well, pat the chicken dry, and do not move the slice for at least 4 minutes until the marks have formed.
Grilled chicken: 3 days in an airtight container. Chimichurri: one week in a sealed jar covered with a layer of oil (to preserve the colour).
Raw marinated chicken or grilled chicken freezes for two months. Chimichurri can be frozen in ice-cube trays for portion-sized use.
Make the chimichurri in advance (the flavour improves) and marinate the chicken. Grilling takes only 10 minutes at serving time.
Reheat the chicken in a pan for two minutes, or serve it cold over a salad, and add the chimichurri fresh. Do not leave it out of the refrigerator for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken breast | Lean beef steak or fish | Same weight | Grilled beef is the traditional Argentinian partner for chimichurri |
| Parsley | Coriander or a mix of parsley and coriander | Same quantity | Coriander gives a deeper flavour; parsley is the authentic choice |
| Red wine vinegar | Apple cider vinegar or lemon juice | Same quantity | A slightly different acidity; either works well |
| Chili flakes | Omit or use a pinch of paprika | — | For children and sensitive stomachs — reduces the heat |
| Servings | Chicken | Parsley | Olive oil | Vinegar |
|---|---|---|---|---|
| 2 (single × 2) | 300 g | 1/2 cup | 1 1/2 spoons | 1 spoon |
| 4 (base) | 600 g | 1 cup | 3 spoons | 2 spoons |
| 6 (family) | 900 g | 1 1/2 cups | 4 1/2 spoons | 3 spoons |
| 8 (hosting) | 1 kg 200 g | 2 cups | 6 spoons | 4 spoons |
One of the finest dishes for people with diabetes and heart conditions: carbohydrates are virtually zero, protein is high, and the fats come from heart-healthy olive oil. Chimichurri adds flavour without any sugar. Serve with a salad or grilled vegetables and no starchy sides to keep the glycaemic load of the meal at its lowest.
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