This keto meal is simple to prepare, healthy, and full of colour and flavour. Chimichurri is a South American condiment made with finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. If you haven’t tried it, you’re missing out! Chef’s choice: sauté or grill the chicken thighs!
In a blender or food processor combine each of the ingredients for the chimichurri dressing. Meld until smooth. If you favor a runnier consistency, add some water. Place aside.
Warm the olive oil in a large skillet. Season both sides of the chicken thighs with salt and pepper. Fry them on both sides in a hot pan until completely cooked. Depending on the thickness of the meat, it will take about 10-15 minutes.
Prepare the vegetables and arrange them on individual plates or a large serving platter while the chicken is frying. Place the chicken on top and serve with the dressing, a couple of lemon wedges, and chilli if you want to spice things up.
4 tablespoons of mayo
Red wine vinegar, 1/4 cup
14 cup (12 cup) fresh cilantro or parsley
12 tablespoon chopped red chilli peppers
Dry oregano, 1 tablespoon
1 clove of garlic
thighs of chicken:-
1 tablespoon coconut oil or olive oil
1 pound of boneless chicken thighs with salt and freshly ground pepper
two cups (4 ounces) of leafy greens
1 (7 oz.) sliced avocado, 1/4 (1 oz.) sliced red onion, and 1 lemon cut into wedges (optional)
12 sliced red chilli pepper (optional)