Sliced Chicken with Chimichurri

In a food processor, combine the herbs, garlic, red pepper flakes, sugar, olive oil and vinegar. Pulse several times, and add some water if you need to. Continue to pulse the chimichurri until a smooth paste forms, about the same consistency as cake batter. Taste, and add salt to your preference.

Meanwhile, heat a grill pan or skillet to medium-high heat. Sprinkle the chicken with salt and pepper and sear in a drizzle of olive oil until cooked through, about 5 minutes on each side for boneless skinless pieces.

Let the chicken rest for 5 minutes, then slice against the grain. Serve over a grain of your choice (I love couscous) and drizzle everything with chimichurri.

Easy and perfect.