Chimichurri Chicken and Rice
Ingredients
Chimichurri
-
¼
cup
extra virgin olive oil
-
2
Tbsp
red wine vinegar
-
½
tsp
dried oregano
-
¼
tsp
cumin
-
pinch
red pepper flakes
-
¼
tsp
salt
-
1
clove
garlic
-
½
cup
fresh parsley, chopped
-
½
cup
fresh cilantro, chopped
Chicken and Rice
-
1
Tbsp
olive oil
-
1
boneless, skinless chicken breast (3/4 lb.)
-
pinch
salt and pepper
-
1
yellow onion
-
2
Roma Tomatoes
-
½
cup
frozen peas
-
1
cup
long grain white rice
-
1.5
cups
water
-
¼
tsp
salt
Instructions
- Prepare the chimichurri by mixing olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt in a bowl.
- Chop parsley and cilantro, and mince the garlic. Stir them into the chimichurri mixture and set aside.
- Cut the chicken into small pieces and season with salt and pepper. Heat olive oil in a deep skillet and sauté the chicken until golden brown.
- Remove the chicken and sauté diced onion in the same skillet until soft.
- Add diced tomatoes and sauté until they begin to break down.
- Return the chicken to the skillet, add frozen peas, rice, water, and salt, and stir to combine.
- Cover the skillet, bring to a boil, then reduce heat and simmer for 15 minutes.
- Let the rice rest for 10 minutes, then fluff with a fork.
- Pour chimichurri over the rice and gently fold in, being careful not to stir too vigorously.
- Taste and adjust seasoning with salt if needed, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
454
Total fat
19g
Total carbohydrates
45g
Total protein
24g
Sodium
552.8mg
Cholesterol
0mg
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