Chimichurri Chicken with Tomato Avocado Salad

Chimichurri Chicken with Tomato Avocado Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 29, 2017.
Order Now
Order Now

Once cooked, a butterflied chicken is easy to divide into portions, simply use a pair of tongs to hold the chicken and a sharp knife to cut through the joints. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh.

Ingredients

Chimichurri Chicken

  • 1 tablespoon dry chimichurri rub
  • 1 tablespoon olive oil
  • Zest of ½ lemon
  • Juice of ¼ lemon
  • ½ butterflied chicken

Rice

  • 1 cup brown rice
  • 1½ cups water

Coriander Dressing

  • 1½ tablespoons chopped coriander leaves and stalks
  • Juice of ¼ lemon
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon brown sugar
  • 1 tablespoon olive oil

Tomato Avocado Salad

  • 1 avocado
  • 1 tomato
  • ½ Lebanese cucumber
  • 1/3 bag baby spinach leaves

Steps

  1. Preheat oven to 200°C. Line an oven tray (with a lip) with baking paper. Combine chimichurri rub, olive oil, lemon zest and first measure of lemon juice in a shallow bowl and set aside. Pat chicken dry with paper towels, place on prepared tray and season with salt and pepper.
  2. Use a pastry brush to coat chicken with chimichurri mix. Roast for about 35 minutes, until cooked through. Cover with foil to rest for about 5 minutes before cutting into large pieces.
  3. While chicken roasts, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. While rice is steaming, whisk all coriander dressing ingredients together in a large bowl.
  5. Dice avocado, tomato and cucumber 2cm. Add all to bowl with coriander dressing and spinach, season to taste with salt and pepper and toss to combine
  6. To serve, place ¾ cup cooked rice onto each plate and top with a piece of chimichurri chicken. Serve tomato avocado salad on the side.

Nutritional Information

Energy 2750 kj
657 kcal
Protein 29.4g
Carbohydrate 44.6g
Fat 40.0g