Chimichurri Chicken and Rice

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  700g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Garlic

  Raw

  1 tbsp or 9g

• Onions

  Canned, solids and liquids

  ½ cup, chopped or diced or 112g

• Brown rice

  Long-grain, raw

  1 ¼ cup or 231g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Parsley

  Raw

  ⅔ cup or 40g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red wine vinegar

  2 tbsp or 30g

Directions

1. Set a non-stick 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 fi nish cooking it later. 2. Reduce heat to medium, add oil to the skillet, then toss in garlic and onion and caramelize for 2 to 4 minutes. 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. 4. Pour in chicken broth, sprinkle inn some salt and pepper, and bring to a light simmer. 5. Add the chicken breast pieces, cover and cook until rice is cooked through, about 30 minutes. 6. Once the rice is cooked through and the majority of the liquid has been absorbed, reduce the heat and add the remaining ingredients. 7. Season to taste with sea salt & pepper. Enjoy with your favourite grilled vegetables; grilled brussels sprouts and avocado slices is a great option