| Prep | Cook | Ready in | Servings | |
| 15 min | 5 min | 20 min | 4 |
| 4 breast | Chicken breast, boneless, skinless (organic if possible) |
| 1/2 cup | Cilantro (coriander) |
| 1 1/2 cup | Parsley, fresh |
| 1/4 cup | Peanut oil |
| 1/3 cup | Peanuts (roasted, chopped) |
| 1 tsp | Salt and pepper (use sea salt) |
| 2 1/2 tbsp | White wine vinegar |
1. Finely chop parsley and cilantro; transfer to bowl. Stir in peanuts, all but 2 tsp of the oil, the vinegar and half each of the salt and pepper. Set aside.
2. Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt and pepper.
3. Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.
| Meat | 2.6 |
| Meat Alternative | 0.3 |
| Vegetables | 0.6 |
Chicken
is a great source of lean protein which aids in muscle growth and repair!
