Chimichurri Chicken with Rice and Greens
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 chicken breast fillets, cut in half horizontally
- 350g green beans, trimmed
- 2 bunches broccolini, halved lengthways
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- Black pepper, to taste
- 450g packet microwavable brown rice
- Lemon wedges, to serve
Chimichurri
- 3-4 garlic cloves, finely diced
- 2 tablespoons red or white wine vinegar
- ½ cup firmly packed flat-leaf parsley, stems trimmed, finely chopped
- ½ cup firmly packed coriander, stems trimmed, finely chopped
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- ½ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chilli flakes OR 1 red chilli, finely diced
Method:
- PREPARE the chimichurri by soaking garlic in a small bowl with the vinegar for 10 minutes.
- ADD parsley, coriander, oregano, olive oil, pepper, and chilli flakes to the garlic and vinegar mixture. Stir to combine and set aside.
- HEAT one tablespoon olive oil in a large frypan over medium heat.
- COOK the chicken for approximately 5 minutes on each side until golden and cooked through. Remove from pan and set aside.
- STEAM beans and broccolini over medium heat in a steamer.
- SEASON beans and broccolini with lemon juice, olive oil and pepper.
- HEAT the rice according to packet directions.
- DIVIDE the rice and vegetables between four plates and place chicken on top.
- DRIZZLE chimichurri over the chicken and serve with a lemon wedge.
What's Great About It:
This healthy, easy main meal is packed full of delicious, fresh and tangy flavours. Feel free to swap the chicken breasts for fat trimmed chicken thigh fillets, or if you’re feeding a crowd, use a whole roasted chicken instead.
