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
METHOD Step 1
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.
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.
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.
Meanwhile, heat microwave brown rice according to packet instructions.
Slice the chicken breast and drizzle with chimichurri. Serve with ½ cup brown rice per person, green beans and broccolini.