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Chimichurri Chicken


6 chicken boneless thighs

½ cup chopped flat leaf parsley

⅓ c EVOO

¼ c red wine

Juice of 1 lemon

1 tsp minced garlic

1 tsp dried Peachy herbs

2 chili pepper, chopped fine

Salt and pepper to taste

Mix all ingredients in a small bowl, add half of marinade to chicken thighs and let marinate foer 30 min. Heat oil in s skillet. Cook chicken until brownish , about 4-5 minutes on each side. Before serving, add 1-2 tbsp marinate on each chicken piece. Serve w steamed brown or black rice, steam quinoa or top of fresh greens.

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