What’s cooking – from my Dinnerly box this week!
Serve up wholesome mixed grains (they’re a superfood powerhouse!) with chicken spiced with South American chimichurri. Tangy pickled carrot and creamy avocado balance out the spices in the dish.
Recipe by: Yasmin and the Dinnerly Team
Balanced Chimichurri Chicken Bowl with Avocado and Grains
November 9, 2021
Persons
2
Serving Size
2 MEALS
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 avocado
- 5g chimichurri spice blend
- free-range chicken thigh fillets
- 1 carrot
- 1 spring onion
- 125g rice, quinoa and barley blend
Instructions
- Cook grain blend: Fill a medium saucepan three-quarters full with water and bring to the boil. Add the grain blend and cook for 20-22 mins until tender. Drain.
- Prep ingredients: Meanwhile, crush or finely chop 2 garlic cloves. Thinly slice the spring onion on an angle. Peel the carrot and shred using a julienne peeler or coarsely grate with a box grater. Cut the chicken into 1cm-thick slices. Put the chicken, garlic and 2 tsp chimichurri spice blend (see Make it yours) in a bowl. Season with salt and pepper and toss to combine.
- Pickle carrot: Put 1 tbs white wine vinegar and 1 tsp honey in a bowl, season with salt and pepper and stir to combine. Add the carrot and toss to coat. Set aside to pickle, tossing occasionally, until needed.
- Cook chicken: Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken, stirring, for 3-4 mins until browned and cooked through. Remove the pan from the heat.
- Serve up: Drain the carrot, discarding the pickling liquid. Thinly slice the avocado. Divide the grain blend among bowls and top with the chicken, pickled carrot and avocado. Scatter over the spring onion and enjoy!
Category
Recipes
Balanced Chimichurri Chicken Bowl with Avocado and Grains
November 9, 2021
Persons
2
Serving Size
2 MEALS
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 avocado
- 5g chimichurri spice blend
- free-range chicken thigh fillets
- 1 carrot
- 1 spring onion
- 125g rice, quinoa and barley blend
Instructions
- Cook grain blend: Fill a medium saucepan three-quarters full with water and bring to the boil. Add the grain blend and cook for 20-22 mins until tender. Drain.
- Prep ingredients: Meanwhile, crush or finely chop 2 garlic cloves. Thinly slice the spring onion on an angle. Peel the carrot and shred using a julienne peeler or coarsely grate with a box grater. Cut the chicken into 1cm-thick slices. Put the chicken, garlic and 2 tsp chimichurri spice blend (see Make it yours) in a bowl. Season with salt and pepper and toss to combine.
- Pickle carrot: Put 1 tbs white wine vinegar and 1 tsp honey in a bowl, season with salt and pepper and stir to combine. Add the carrot and toss to coat. Set aside to pickle, tossing occasionally, until needed.
- Cook chicken: Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken, stirring, for 3-4 mins until browned and cooked through. Remove the pan from the heat.
- Serve up: Drain the carrot, discarding the pickling liquid. Thinly slice the avocado. Divide the grain blend among bowls and top with the chicken, pickled carrot and avocado. Scatter over the spring onion and enjoy!
Category
Recipes
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