Try this chicken chimichurri for a speedy meal that’s big on flavour. It’s guaranteed to be a hit with the whole family.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
