I prefer to use bird’s eye chillies here, as they give the sauce a serious kick, but you could use larger chillies for a milder heat.
4 people15 minutes10 minutes
1 - Black Pepper
4 - Chicken Fillets
1 - Salt
For the chimichurri sauce
1 - Bird's Eye Chilli
deseeded and chopped
1 - Lime
2tspRed Wine Vinegar
1 - Shallot
40gSuperValu Fresh Oregano
80gSuperValu Fresh Parsley
For the tomato and avocado salad
1 - Red Onion
1 - SuperValu Avocado
peeled, stoned and diced
80gSuperValu Mixed Baby Salad Leaves
Preheat the oven to 180°C/gas mark 4.
To make the chimichurri sauce, put the parsley, oregano, garlic, shallot, chilli and some salt and pepper in a food processor and pulse until coarsely blitzed. Add the lime juice, oil and vinegar and pulse once more to combine. It should still have a coarse texture. Set aside, covered, until needed.
To prepare the tomato and avocado salad, combine all the salad ingredients with 1 tablespoon of the chimichurri dressing in a large bowl. Keep covered at room temperature until ready to serve.
Put the butterflied chicken fillets between two sheets of parchment paper. Using a rolling pin, gently pound the chicken to flatten it until it’s 1cm to 1.5cm thick. Remove the top piece of paper and rub with the olive oil and some salt and pepper.
Heat a chargrill pan or barbecue over a medium heat. Add the chicken and cook for 5 to 6 minutes on each side, until cooked through. Remove from the pan and rest for 1 to 2 minutes, then slice into strips.
Serve immediately with another drizzle of chimichurri and the tomato and avocado salad on the side.