Start by preparing the chimichurri first. Wash the parsley and oregano then pick the leaves from the stems. Chop the herbs set aside while you prepare the rest of the ingredients.

Mince the garlic and red chili. If you don't have fresh red chili, feel free to use dry chili flakes. Mix the garlic and chili with the chopped herbs and remaining chimichurri ingredients.

Take half of the chimichurri, and pour it into a large bowl. Add the chicken breasts and water, then ensure all of the chicken is fully coated in chimichurri. Marinate the chicken breast in the fridge for at least 30 - 40 minutes.

Once the chicken has marinated, remove the breast from the bowl allowing any excess marinade to drop off.

Pan sear the chicken in a pre-heated pan with the 2 tablespoon olive oil until golden brown on each side. About about 5-8 minutes over medium high heat.

Pop the seared chicken breasts into the oven either on a sheet pan, or in a heat proof pan, and cook for 15 minutes. Check the chicken for an internal temperature of 150-165f to ensure it is fully cooked.

Once the chicken is cooked, spoon the remaining chimichurri sauce over the cooked breasts and serve immediately.