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Turkey Chimichurri

Servings: 4  Preparation Time: 00:15  Total Time: 01:00
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Turkey Chimichurri
Recipe Nutrition Facts
Serving size:12.3oz/348.8g
Calories per serving:440
Calories from fat:180
Total fat:21g
Saturated fat:3g
Cholesterol:70mg
Sodium:80mg
Carbohydrate:33g
Fiber Carbs:6g
Sugar Carbs:6g
Protein:34g

Ingredients:

1 cup cilantro leaves
1 cup Italian parsley leaves
1/3 cup olive oil plus extra for grilling
3 cloves garlic
1 tablespoon dried oregano
1 teaspoon red wine vinegar
Salt and black pepper
1 package (about 1 pound) Shady Brook Farms® Turkey Breast Tenderloins
2 ears corn on the cob, shucked and boiled until tender
1 pound small red potatoes, boiled until tender and cut in half

How to prepare this recipe:

  1. To make chimichurri sauce, in blender or food processor, process cilantro, parsley, oil, garlic, oregano, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a coarse purée.
  2. Rub turkey with oil; season with salt and pepper.
  3. Grill over gas or charcoal, turning frequently, 25-30 minutes or until internal temperature reaches 170°F.
  4. Remove from grill and keep warm.
  5. Cut corn into 1-inch rounds. Brush corn and potatoes with oil; season with salt and pepper.
  6. Grill until lightly charred and heated through.
  7. Carve turkey into 1/2-inch-thick slices; arrange on platter with corn and potatoes.
  8. Serve with chimichurri sauce.