CHIMMICHURRI CHICKEN RICE BOWL


10 MINUTES

PREPARATION TIME

10 MINUTES

COOKING TIME

6 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 2 bunch oregano leaves
  • 1 bunch parsley leaves
  • ½ bunch coriander leaves
  • 5 cloves garlic
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • 2 Tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 French shallots, finely diced
  • 1 long red chilli, finely diced
  • 4 chicken breast fillets, sliced
  • 6 cups cooked brown rice
  • 2 tsp mirin
  • 2 cups mixed salad vegetables, chopped
  • 2 avocadoes, diced
  • 2 cups rocket leaves
  • juice of 2 lemons
  • micro herbs, to garnish


METHOD

  1. Combine the herbs, garlic, cumin, chilli, vinegar and half the olive oil in a blender, then purée until smooth. Season generously with salt and pepper and mix in the French shallot and chilli. Mix half the sauce with the chicken and set aside for 10 minutes, then cooked on a moderate ribbed griddle for 10 minutes, turning several times, until just firm to touch.
  2. Mix the rice and mirin, then spoon into bowls. Top with the salad vegetables, avocado and rocket leaves, then arrange the chicken on top. Drizzle with lemon juice, then serve with the remaining sauce.




Stuck for dinner ideas?

Jump on your mobile and shake your phone to find out
'What's for Dinner!'

Don’t know what you’re cooking the family for tonights dinner? Easy.
Check it out!