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Chimichurri Chicken and Rice

This Chimichurri Chicken and Rice has grilled chicken topped with a chimichurri sauce and served over a chimichurri flavored rice. It's an easy, delicious dinner that is full of flavor.
Prep Time15 mins
Cook Time30 mins
Marinate Time3 hrs
Course: Dinner
Cuisine: Argentenian
Keyword: Chimichurri Chicken and Rice
Servings: 6 servings
Calories: 440kcal

Ingredients

Chicken

  • 1.5 pounds chicken breast sliced to be ~1/2”thick
  • 2 tbsp olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 2 tbsp lemon juice

Chimichurri

  • 2 tbsp parsley chopped finely
  • 2 tbsp cilantro chopped finely
  • ¼ cup red onion chopped finely
  • 2 cloves garlic
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • pinch cayenne pepper
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil

Rice

  • 2 tbsp olive oil diviced
  • ½ cup red onion diced
  • 2 cloves fresh mined garlic
  • 1.5 cups long grain white rice
  • 3 cups water
  • ½ teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 2 tbsp lime juice divided
  • 2 tbsp lemon juice divided
  • 2 tbsp cilantro chopped
  • 2 tbsp parsley chopped
  • ½ teaspoon cardamom

Instructions

Chicken

  • In a container with lid, mix together olive oil, kosher salt, pepper, garlic powder, cumin, oregano, chili powder, and lemon juice. Add chicken and stir to ensure all chicken is coated in marinade. Cover and place in refrigerator for at least 3 hours.
  • Turn grill to 500 degrees. Once it reaches temperature, reduce heat to 450 degrees. Place chicken directly on grill and cook 3-4 minutes per side, or until chicken is cooked through.

Chimichurri

  • While chicken in marinating, make chimichurri. Stir together all chimichurri ingredients. Put mixture in small bowl and place in refrigerator for at least 1 hour before using.

Rice

  • In a medium sized sauce pan over medium-high heat, heat 1 tbsp of olive oil. Add red onion and garlic, saute for 4 minutes. Then, add another tbsp. of olive oil and rice. Saute for another minute.
  • Add water, salt, red pepper flakes, 1 tbsp lemon juice, and 1 tbsp lime juice. Bring water to a boil. Once water is boiling, reduce to low, and cover. Let simmer until water is absorbed, about 15 minutes.
  • Stir in remaining 1 tbsp of lime juice, 1 tbsp of lemon juice, cilantro, parsley, and cardamom.
  • Serve chicken over rice, topped with chimichurri.

Nutrition

Calories: 440kcal | Carbohydrates: 41g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 826mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 11.9mg | Calcium: 34mg | Iron: 1.2mg