This chimichurri avocado chicken is bright, juicy, herby, and loaded with flavor. You get grilled or pan-seared chicken topped with a zesty green sauce and creamy avocado slices—basically a flavor explosion on a plate. It’s super fresh, super easy, and totally weeknight-dinner approved.
Why I Love This Recipe
This dish started as one of those “use what’s in the fridge” nights—and it totally surprised me. I had leftover chimichurri and a ripe avocado, threw it over some grilled chicken, and it instantly became a go-to. Now I make it all the time, especially when I want something healthy but not boring.
Here’s why it’s awesome:
- 🌿 Chimichurri is fresh, garlicky, and full of life
- 🥑 Avocado adds creaminess without needing a heavy sauce
- ⏱️ Done in 30 minutes or less
- 🍗 Protein-packed and super satisfying
- 🍋 Perfect for warm weather or light, clean eating
⏰ Time: 30 minutes
🍽️ Serves: 2–3
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
For the Chimichurri:
- ½ cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ cup olive oil
- Salt and pepper to taste
Topping:
- 1 ripe avocado, sliced
- Optional: lime wedges for serving
How to Make Chimichurri Avocado Chicken
1. Make the Chimichurri
In a bowl, mix together parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, and salt & pepper. Stir well.
2. Season the Chicken
Pat the chicken dry, rub with olive oil, and sprinkle with salt and pepper.
3. Cook the Chicken
Heat a grill or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through and golden.
📸 AI Image Prompt: Ultra close-up of chicken breasts cooking on a hot grill pan, golden grill marks forming on the surface, steam rising. Modern stainless steel gas stove. With all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
4. Assemble and Serve
Place the cooked chicken on a plate. Top with chimichurri sauce and avocado slices. Add lime wedges if using.
What to Serve With It
This dish is light and fresh, so it goes great with:
- 🍚 Cilantro lime rice or quinoa
- 🥗 A side salad with lemon vinaigrette
- 🌽 Grilled corn or roasted veggies
- 🥖 Toasted pita or naan bread
- 🧄 Roasted potatoes or sweet potato fries
FAQ
Do I have to use both parsley and cilantro?
Nope! You can use just parsley if you’re not a cilantro fan.
Can I make the chimichurri ahead of time?
Yes! It gets even better after a few hours in the fridge.
Can I use chicken thighs instead?
Absolutely—just cook a bit longer depending on the thickness.
Can I bake the chicken instead?
Totally. Bake at 400°F for about 20–22 minutes until cooked through.
Is it spicy?
Not really. The red pepper flakes add a little kick, but you can leave them out if you’re sensitive to heat.
Enjoy!
This Chimichurri Avocado Chicken Breast is fresh, juicy, and full of flavor—and it looks just as good as it tastes. It’s one of those meals that feels healthy and satisfying all at once, with zero stress in the kitchen. 🥑🍗🌿