Chicken chimichurri

Try this chicken chimichurri for a speedy meal that’s big on flavour. It’s guaranteed to be a hit with the whole family.

4

15m

15m

Ingredients

  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1 garlic clove, chopped
  • 1/2 tsp dried chilli flakes
  • 2 tbs red wine vinegar
  • 1/4 cup (60ml) olive oil
  • 2 (about 200g each) Coles RSPCA Approved Australian Chicken Breast Fillets, trimmed, halved horizontally
  • 350g green beans, trimmed
  • 2 bunches baby broccoli, halved lengthways
  • 1 tbs lemon juice
  • 450g pkt microwavable brown rice
  • Lemon wedges, to serve

Method

STEP 1

Place the parsley, garlic, chilli flakes and vinegar in a food processor and process until finely chopped. Add 2 tbs oil and process until well combined. 

STEP 2

Heat a lightly greased frying pan over medium-high heat. Add the chicken and cook for 4-5 mins each side or until golden brown and cooked through. Transfer to a plate.  

STEP 3

Bring a large saucepan of water to the boil. Cook the beans and baby broccoli for 1-2 mins or until tender. Drain well. Return to the saucepan. Drizzle with remaining oil and lemon juice and toss to combine. 

STEP 4

Meanwhile, heat the rice following packet directions. 

STEP 5

Divide the rice and baby broccoli mixture among serving plates.  Arrange the chicken over the rice and drizzle with the chimichurri. Serve with lemon wedges. 

 

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Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.