Ingredients
- 1 bunch flat-leaf parsley, coarsely chopped
- 1 garlic clove, chopped
- ½ teaspoon dried chilli flakes
- 2 tablespoons red wine vinegar
- ¼ cup (60ml) olive oil
- 2 (about 200g each) chicken breast fillets, trimmed, halved horizontally
- 350g green beans, trimmed
- 2 bunches baby broccoli, halved lengthways
- 1 tablespoon lemon juice
- 450g packet microwavable brown rice
- Lemon wedges, to serve
Method
Step 1
Place the chopped parsley, garlic, chilli flakes and vinegar in a food processor and process until finely chopped. Add 2 tablespoons of the olive oil and process until well combined.
Step 2
Heat a lightly greased frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until golden brown and cooked through. Transfer to a plate.
Step 3
Bring a large saucepan of water to the boil. Cook the beans and baby broccoli for 1-2 minutes or until tender. Drain well. Return to the saucepan. Drizzle with remaining oil and lemon juice and toss to combine.
Step 4
Meanwhile, heat the rice following packet directions.
Step 5
Divide the rice and baby broccoli mixture among serving plates. Arrange the chicken over the rice and drizzle with the chimichurri. Serve with lemon wedges.
