Time: 30 min.
Complexity: easily
Servings: 4

Liven up the flavor of grilled chicken breast by drizzling it with fragrant olive oil infused with fresh parsley and red pepper flakes. For a complete and filling dinner, pair the chicken with a baked potato and juicy salad leaves. Perfect for a quick, delicious midweek dinner.

Ingredients:

• 4 boneless, skinless chicken breast halves (about 900g total)
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• A pinch of red pepper flakes
• 1 clove garlic, minced
• Baked potatoes and lettuce, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, wine vinegar, red pepper flakes, garlic, parsley

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. Pat the chicken dry and season with salt and black pepper. Place the breast halves, smooth side down, in the skillet and cook, turning once, until golden brown on both sides, about 4 minutes per side.
Step 3
• Transfer the skillet to the oven and bake the chicken until cooked through, 10-12 minutes. Transfer the baked chicken to a cutting board and let rest for 5 minutes.
Step 4
• Meanwhile, in a small bowl, combine the remaining 1/4 cup olive oil, parsley, vinegar, red pepper flakes, garlic, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Slice the chicken and serve with herbed butter, baked potatoes, and a green salad.

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