Ingredients

The following ingredients have 11 Servings
  • MARINADE:
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic (minced)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1-1/2 lbs boneless skinless chicken breast cutlets
  • CHIMICHURRI SAUCE:
  • 3 tablespoons lemon juice
  • 1/2 cup fresh cilantro
  • 2 cloves garlic
  • 1 teaspoon coconut sugar (or brown sugar)
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Flour tortillas (lettuce leaves, and halved cherry tomatoes for serving)

Instruction

  • Make the marinade: In a small bowl, whisk oil, lemon juice, garlic, parsley, oregano, salt, and pepper until smooth. Place chicken breasts in a resealable bag and pour marinade over top. Marinade chicken in refrigerator at least 4 hours or overnight.
  • Make the chimichurri sauce: Place lemon juice, cilantro, garlic, and sugar in a food processor. With food processor running, drizzle olive oil through top, pulsing until sauce is smooth, scraping down sides if necessary. Season chimichurri sauce with salt and pepper to taste. Store sauce in refrigerator until ready to use.
  • Grill the chicken: Remove the chicken from marinade and discard marinade. Grill chicken over medium-high heat on a grill, turning once until chicken registers 165F, about 10-15 minutes. Once chicken is cool enough to handle, slice into thin strips.
  • Assemble the tacos: Place lettuce leaves on flour tortillas and top with chicken and halved cherry tomatoes. Drizzle chimichurri sauce over top of each taco. Enjoy!