Ingredients
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1 (1 1/2 lb) pkg Nature's Promise ® Boneless Skinless Chicken Breasts
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1 cup low-fat buttermilk
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3/4 cup cilantro leaves
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1/2 cup parsley leaves
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1 small clove garlic, minced
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1/3 cup olive oil, plus more for brushing
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1 small jalapeno
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1 lemon
Steps
1
Cut each chicken breast horizontally into 2 thin cutlets. Place chicken between sheets of plastic wrap and, using a meat mallet, pound chicken to ⅓-inch thickness. Add the buttermilk to a medium bowl and season with salt and pepper. Add chicken to coat in buttermilk. Cover bowl with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
2
Set grill to medium-high and remove chicken from marinade. (Discard marinade.) Finely chop the herbs. In a bowl, combine the garlic, oil, and herbs. Finely chop the jalapeño and stir into chimichurri. Season with salt and pepper.
3
Lightly brush grates with oil. Transfer chicken to grill and season with salt and pepper. Grill chicken 4–5 min. per side, until an instant-read thermometer reaches 165°F. Halve the lemon and grill, cut-side down, 3 min., until charred and heated through.
4
Transfer chicken to a plate. Squeeze juice from 1 charred lemon half into chimichurri. Squeeze remaining lemon half over chicken. Slice chicken and serve with chimichurri.
