4 boneless, skinless chicken breasts
For the chimichurri:
1 ½ tablespoons olive oil
1 1/2 cups fresh flat leaf parsley
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
½ teaspoon black pepper
½ teaspoon salt
For the salad:
1 pound fresh spinach
4 ounces red cabbage, shredded
2 medium carrots, shredded
1 ½ tablespoons apple cider vinegar
3 tablespoons olive oil
2 teaspoons whole grain mustard
¼ teaspoon salt
¼ teaspoon black pepper
Preheat a grill or oven to 350⁰F.
Place parsley in a food processor and lightly pulse to rough chop. Add olive oil, garlic, crushed red pepper, red wine vinegar, pepper, and salt. Pulse until mixture is just combined and resembles a thick sauce. Pour half of the sauce into a separate bowl and set aside.
Spoon remaining sauce over chicken and bake or grill until internal temperature reaches 165⁰F, turning over half way and basting with sauce. Remove from the oven or grill and top with remaining chimichurri sauce.
To make the salad, combine spinach, cabbage, and carrots in a large bowl. Whisk together vinegar, olive oil, mustard, salt and pepper until completely combined. Toss with spinach just before serving and top salad with sliced chicken.