Allspice chicken with chimichurri and brown rice Add some spice to your life with this chicken and chimichurri recipe – quick to whip up and packed with protein to leave you feeling satisfied. Main Print this recipe Details Serves: Serves 4Number of ingredients: 15 IngredientsTo prep: 15 Minutes PrepTo cook: 30 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 2139kJProtein: 34.3gFat (total) : 21.7g- Saturated Fat: 3.7gCarbohydrate (total) : 40.7gFibre: 7.5gSodium: 72mg Ingredients ¾ cup brown rice 4 spring onions, finely sliced 2 tablespoons currants 2 tablespoons red wine vinegar, plus 2 tablespoons extra 2 cups baby spinach 1 punnet cherry tomatoes, halved 1 bunch firmly packed basil leaves 2 teaspoons ground cumin, plus 1 tablespoon extra 1 tablespoon extra virgin olive oil, 1 tablespoon extra 2 teaspoons allspice 2 teaspoons extra virgin olive oil 8 chicken tenderloins (or 2 chicken breast fillet, sliced 1.5cm thick) 2 bunches asparagus 1 long red chilli, finely sliced 3 garlic cloves, finely sliced Method Place rice in a small saucepan, cover with hot water and bring to the boil. Reduce heat to a simmer and cook for 18- 25 minutes or until tender. Stir through spring onion, currants, cherry tomatoes, two tablespoons of vinegar and baby spinach. To make the chimichurri finely chop the basil (reserve ¼ bunch leaves for serving) and combine in a bowl with two teaspoons of cumin, olive oil and remaining two tablespoons of red wine vinegar. Set aside to serve. Rub remaining cumin and the allspice over the chicken. Heat a large frying pan with one tablespoon of olive oil. Cook over high heat for 2-3 minutes each side or until golden and just cooked through. Remove chicken from pan and add asparagus, chilli and garlic. Cook for 2-3 minutes or until asparagus is bright green and lightly charred. Serve chicken and asparagus on rice with chimichurri to top.
