Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 cup packed fresh cilantro leaves (about 30g)
  • 1 cup packed fresh parsley leaves (about 30g)
  • 2 cloves garlic, roughly chopped
  • 1 jalapeño, seeded and roughly chopped (optional, for heat)
  • Juice of 1 lime (about 2 tablespoons/30ml)
  • ¼ cup olive oil (60 ml)
  • ¼ cup plain Greek yogurt or sour cream (60 ml) – optional, for creaminess
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons water (30 ml), or more as needed to thin the sauce

Instructions:

  1. Season chicken breasts generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts, being careful not to overcrowd the pan.
  3. Cook for 6-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for a few minutes.
  4. Combine cilantro, parsley, garlic, jalapeño (if using), lime juice, olive oil, and Greek yogurt (if using) in a blender or food processor.
  5. Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.
  6. Season the green sauce with salt and pepper to taste.
  7. Drizzle the green sauce generously over the cooked chicken. Garnish with extra fresh herbs, if desired.