Chimichurri Chicken with Sweet Potato Rice
Herb-Infused Chimichurri Chicken atop Golden Sweet Potato Rice
Ingredients:
4 boneless, skinless chicken breasts
2 large sweet potatoes, peeled and diced into small cubes
1 cup jasmine rice, rinsed
2 cups chicken broth
1 small red onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
For the Chimichurri:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
3 cloves garlic
1/4 cup red onion, chopped
2 tablespoons fresh oregano (or 2 teaspoons dried)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Start by making the chimichurri sauce. In a food processor, combine parsley, cilantro, garlic, red onion, and oregano. Pulse until finely chopped.
Transfer to a bowl and stir in olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Set aside to let flavors meld.
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
Remove chicken from skillet and let rest for 5 minutes before slicing.
For the sweet potato rice, bring chicken broth to a boil in a medium saucepan.
Add the rinsed rice, diced sweet potatoes, minced garlic, diced red onion, paprika, and cumin. Stir well.
Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice and sweet potatoes are tender and liquid is absorbed.
Fluff the sweet potato rice with a fork and season with salt and pepper to taste.
To serve, divide the sweet potato rice among plates, top with sliced chicken, and drizzle generously with chimichurri sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 385 kcal | Servings: 4 servings