Chimichurri Chicken

We all know that there are only so many ways you can make chicken before you get completely over it. Luckily, this is one of those recipes you can add to your recipe rotation that everyone in your family will enjoy & they won’t even realize how good it is for them. I have put optional ingredients in so that anyone can enjoy this whether you have thyroid issues, autoimmune disease or histamine intolerance.

Course Main Course
Servings 2


  • 1 cup cilantro roughly chopped
  • 1/2 cup parsley roughly chopped
  • 3 cloves garlic minced
  • 1/4 cup red onion diced
  • 1 juice only lemon (optional if you have histamine intolerance)
  • 1/4 tsp cracked pepper (optional if you tolerate)
  • 1/2 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 2 boneless chicken breasts
  • 1/2 tsp ghee to finish optional


  • Directions:
    1. Using a food processor or blender, pulse the cilantro, parsley, garlic, onion and lemon juice until everything breaks down into smaller pieces and is more uniformly mixed. Stream in the olive oil while mixing on high. Continue processing until the sauce starts to look a little creamy. There will still be visible pieces of herbs but you don’t want long stringy pieces. Taste and adjust for salt and pepper. Let the chimichurri sit for 10-15 minutes before eating so the flavors can mellow. It can also be made up to three days in advance and kept in the refrigerator but the color may start to dull.
    2. Heat a cast iron skillet over medium-high heat. Pat the chicken dry and season with salt and pepper on each side. Drizzle 1 tablespoon of olive oil into the pan and sear chicken until it forms a deep golden crust approximately 5 minutes on the first side. (Don’t move it until you flip!). Once the first side has seared, flip the chicken and allow the second side to sear until the internal temperature reaches 160 degrees, approximately 4-5 more minutes. Remove from heat and if using, add ghee to the pan and swirl around the chicken, using a spoon to drizzle some on top.
    3. Allow the chicken to rest for 5 minutes before slicing and serving with the chimichurri sauce.
    4. Reserve extra chimichurri sauce to use on other roasted vegetables, meats, etc. 




Hi, I am Dr. Becky Campbell. I work with men and women who’ve had a health set back and are willing to do whatever it takes to reach optimal health so they can perform their best in their careers and be fully present with their family again.

Gut brain connection

The Gut-Nervous System Connection

SIBO, Histamine Intolerance, POTS, and Dysautonomias: The Gut Connection If you are one of the 70 million people worldwide with postural orthostatic tachycardia syndrome (POTS), chances are, you are always on the lookout for new solutions to improve your symptoms. I am happy to share that new research has found a connection between your gut


Histamine Intolerance, Mast Cells, and COVID-19

I don’t need to introduce you to COVID-19. We’ve been living in a state of uncertainty since March during this pandemic. There is not a minute passing that you are not reminded of this virus. Perhaps you know people who have been infected or you have gotten sick yourself.  If you have histamine intolerance or


The Histamine and Blood Sugar Connection

Do you ever feel tired after eating or experience a sugar drop and sudden hunger a few hours after a meal? You are not alone. I commonly see this in my patients with histamine intolerance and mast cell activation syndrome (MCAS).  It’s often overlooked yet there is a strong connection between histamine and your blood