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Chimichurri Tenders

Chimichurri Tenders Recipe

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Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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8 pieces
   Alternate Perdue Products:
2 cups fresh parsley leaves
1/4 cup sherry or red wine vinegar
2 cloves fresh garlic
1 teaspoon smoked paprika
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 cup roasted red peppers, minced
2 cups Jasmine rice, cooked


  1. In a food processor fitted with a blade, add all ingredients except chicken, olive oil and roasted red peppers. Pulse to chop ingredients in the food processor. Add olive oil and process to blend.
  2. Remove mixture from processor, place in a container and stir in peppers. Cover container and refrigerate until ready for use.
  3. Scoop 1/2 cup hot rice onto a plate and top with 3 chicken tenders. To serve, drizzle 1/4 cup Chimichurri sauce over top of tenders and rice.

  • Serving Size 196g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 410

  • Total Fat 13g (20%)

  • Saturated Fat 2.5g (13%)

  • Trans Fat 0g

  • Cholesterol 30mg (10%)

  • Sodium 840mg (35%)

  • Total Carbohydrate 54g (18%)

  • Dietary Fiber 1g

  • Sugars 3g

  • Protein 14g

  • Vitamin A 70%

  • Vitamin C 90%

  • Calcium 6%

  • Iron 25%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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