Chicken Chimichurri

NT News - - NT WEEKEND -

SERVES: 4 PREPA­RA­TION TIME: 5 min­utes COOKING TIME: 15 min­utes


4 x 100g lean chicken breast fil­lets 1 bunch flat-leaf pars­ley, chopped 1 gar­lic clove

½ tea­spoon chilli flakes 2 ta­ble­spoons red wine vine­gar 3 ta­ble­spoons olive oil

2 cup green beans, trimmed 2 bunches broc­col­ini

1 ta­ble­spoon lemon juice

2 cups ’90 sec­ond quick’ brown rice


Pre­heat a grill or fry­ing pan on medium to high heat and spray with olive oil. Grill the chicken breasts, turn­ing oc­ca­sion­ally, un­til lightly charred and firm to touch, about 10-12 min­utes.

Step 2

To make chimichurri, place pars­ley, gar­lic, chilli flakes and vine­gar in a small food pro­ces­sor and blitz un­til finely chopped. Add 2 ta­ble­spoons of olive oil and mix through.

Step 3

Bring a large pan of wa­ter to the boil. Add the green beans and broc­col­ini and sim­mer for four min­utes un­til ten­der. Drain. Driz­zle 1 ta­ble­spoon olive oil and lemon juice over the veg­eta­bles be­fore serv­ing.

Step 4

Mean­while, heat mi­crowave brown rice ac­cord­ing to packet in­struc­tions.

Step 5

Slice the chicken breast and driz­zle with chimichurri. Serve with ½ cup brown rice per per­son, green beans and broc­col­ini.

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