Ingredients
- 4 x 100 g lean chicken breast fillets
- 1 bunch flat-leaf parsley, coarsely chopped
- 1 garlic clove
- ½ teaspoon chilli flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 cup green beans, trimmed
- 2 bunches broccolini
- 1 tablespoon lemon juice
- 2 cups '90 second quick' brown rice
Method
Step 1
Preheat a grill or frying pan on medium to high heat and spray with olive oil. Grill the chicken breasts, turning occasionally, until lightly charred and firm to touch, about 10-12 minutes.
Step 2
To make chimichurri, place parsley, garlic, chilli flakes and vinegar in a small food processor and blitz until finely chopped. Add 2 tablespoons of olive oil and mix through.
Step 3
Bring a large pan of water to the boil. Add the green beans and broccolini and simmer for 4 minutes until tender. Drain. Drizzle 1 tablespoon olive oil and lemon juice over the vegetables before serving.
Step 4
Meanwhile, heat microwave brown rice according to packet instructions.
Step 5
Slice the chicken breast and drizzle with chimichurri.
Step 6
Serve with ½ cup brown rice per person, green beans and broccolini.
Tip
- Use our chimichuri sauce recipe.
