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Author:
Kevin Curry
Chimichurri Inspired Chicken & Rice
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Chimichurri Inspired Chicken & Rice
Ingredients for 5 servings
Substitution
Note
- 1 1/2 lb chicken breasts, cut into 1-inch cubes
- pinch of sea salt & pepper
- spray avocado oil
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 1/2 cup diced white onion
- 1 1/4 cups brown rice, uncooked
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 3 cups low sodium chicken broth
- pinch of sea salt & pepper
- 2/3 cup finely chopped parsley (or more/less to taste)
- 1/2 cup finely chopped cilantro (or more/less to taste)
- 1 red bell pepper, diced
- 2 tablespoons apple cider vinegar (or red wine vinegar)
Steps
Step 1
Set a nonstick skillet on medium-high heat. Once hot, spray with oil then add in the chicken pieces. As the chicken sears, sprinkle in sea salt & pepper. Sear in the skillet for 3 to 4 minutes, then remove. Note: it is OK if the chicken is not cooked all the way since we will finish cooking it later.
Step 2
Reduce heat to medium, add oil to the skillet, then toss in garlic and onion and caramelize for 2 to 4 minutes.
Step 3
Add UNCOOKED rice to the skillet, along with dried oregano and cumin, and quickly mix together, ensuring that each grain is covered in oil and seasoning. Cook for about 1 minute.
Step 4
Pour in chicken broth, add the chicken breast pieces, and bring to a light simmer. Cover and cook until rice is cooked through, about 30 minutes.
Step 5
Once the rice is cooked through and the majority of the liquid has been absorbed, remove from the heat and add the remaining ingredients.
Step 6
Season to taste with sea salt & pepper. Enjoy with your favorite grilled vegetable.
Chimichurri Inspired Chicken & Rice
Kevin Curry
INGREDIENTS
- 1 1/2 lb chicken breasts, cut into 1-inch cubes
- pinch of sea salt & pepper
- spray avocado oil
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 1/2 cup diced white onion
- 1 1/4 cups brown rice, uncooked
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 3 cups low sodium chicken broth
- pinch of sea salt & pepper
- 2/3 cup finely chopped parsley (or more/less to taste)
- 1/2 cup finely chopped cilantro (or more/less to taste)
- 1 red bell pepper, diced
- 2 tablespoons apple cider vinegar (or red wine vinegar)
INSTRUCTIONS
-
Set a nonstick skillet on medium-high heat. Once hot, spray with oil then add in the chicken pieces. As the chicken sears, sprinkle in sea salt & pepper. Sear in the skillet for 3 to 4 minutes, then remove. Note: it is OK if the chicken is not cooked all the way since we will finish cooking it later.
-
Reduce heat to medium, add oil to the skillet, then toss in garlic and onion and caramelize for 2 to 4 minutes.
-
Add UNCOOKED rice to the skillet, along with dried oregano and cumin, and quickly mix together, ensuring that each grain is covered in oil and seasoning. Cook for about 1 minute.
-
Pour in chicken broth, add the chicken breast pieces, and bring to a light simmer. Cover and cook until rice is cooked through, about 30 minutes.
-
Once the rice is cooked through and the majority of the liquid has been absorbed, remove from the heat and add the remaining ingredients.
-
Season to taste with sea salt & pepper. Enjoy with your favorite grilled vegetable.
Nutrition per serving
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