Chimichurri Chicken

A favorite South American staple is Chimichurri sauce, and for many of us maneuvering GERD, a dish we have to part ways with. Recently I tried a recipe that was very similar to traditional Chimichurri but without the trigger ingredients and very much full of flavor. Below I will share the recipe I used and I encourage everyone to try.

This recipe is GERD safe, Gluten and Dairy free:

Ingredients:

1 cup of parsley (fresh)

1/2 cup of cilantro (fresh)

1 tbsp of oregano (fresh)

1/2 teaspoon of lemon zest (only outside layer of lemon)

1/cup of oliveoil

2 tbsp of bone broth or vegetable broth (make sure it is free of spices)

1/2 tsp of kosher salt

1/2 tsp of sweet paprika

Steps:

In a bowl combine all ingredients and whisk until well blended. Let mixture sit for 10 minutes before using it.

While marinade is sitting, preheat oven or air fryer to 400 degreess Farenheit. Use your favorite dry rub on you choice of meat, in this case I use boneless, skinless chicken thighs ( If you want an even leaner option use chicken breast). Assemble chicken in a baking dish. After the ten minutes, pour marinade evenly and coat every piece of meat with it. Cover chicken with aluminum foil and bake for 20 min. After 20 min, take off aluminum foil and continue to bake for another 20 minutes. Once second round is complete, take out chicken and allow to cool. Chicken should be juicy and pull apart easily.

**** If you are using bone in thighs with skin, you want to sear the skin first for that juicy and crispy texture before putting it the oven. Use the dry rub, then sear, then add marinade, then put in the oven.

I hope you enjoy this dish! Here are the nutritional facts for the marinade itself:

recipe yields 6 servings, information for one serving, calories 61, carbs 0.355g, fat 6.43g, protein 0.207g, fiber 0.1448g, sodium 2.94 mg, potassium 27.5 mg, saturated fats 0.805 g.