Chimichurri Chicken Strips

Combine minced parsley, minced garlic, ⅓ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon oregano, and ¼ teaspoon cayenne pepper in a bowl to create the chimichurri sauce. Stir well and set aside.

Pat the 1½ lbs chicken breast strips dry with paper towels and season lightly with salt and pepper on both sides.

Heat 2 tablespoons of the chimichurri sauce in a large skillet over medium-high heat until the oil is shimmering.

Working in batches to avoid overcrowding, add the chicken strips to the skillet in a single layer and cook undisturbed for 5 minutes until the bottom is golden brown.

Flip the chicken strips and cook for an additional 4–7 minutes until the internal temperature reaches 165°F and the meat is cooked through.

Transfer the cooked chicken strips to a serving platter and pour the remaining chimichurri sauce over the top, tossing gently to coat.

Serve immediately while the chicken is still warm.