| 6 | 25 | 192 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 5 |
| 2 breast | Chicken breast, boneless, skinless (Cut the breast in two down to make them thinner, then in 1" pieces ) |
| 1/2 cup | Chimichurri, Mama Bay's (Use 1/4 cup to coat and marinate, then use the remaining sauce as a condiment, to dip) |
| 1/4 cup | Lemon juice (Use juice of 2 fresh lemons) |
| 2 clove(s) | Garlic (Crush and slice. For best results use Elephant Garlic, 1 large clove) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Salt |
Add Olive Oil to large skillet, heat for a minute
Add 1/4 cup of Mama Bay's Chimichurri and garlic
Add chicken, add salt, toss and coat chicken with Chimichurri
Slowly pour lemon juice over chicken
Cover and simmer on medium heat for 10 minutes, or until the lemon juice has been absorbed
Remove cover, toss in remaining chimichurri to coat chicken
Cook until the herb coated chicken is golden brown
Serve over Chimichurri Yellow Rice with Carrots
| Meat | 1.0 |
