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Chimichurri Chicken Meal Prep

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4.29000 from 7 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 631kcal
Servings: 5 People
Metric - Imperial

Ingredients

Chicken & Seasoning

  • 1 kg Chicken Breast Diced
  • 8 g Onion Powder
  • 8 g Garlic Powder
  • 8 g Smoked Paprika
  • 10 ml Olive Oil
  • Salt & Pepper To Taste

Chimichurri

  • 10 g Flat Leaf Parsley
  • 10 g Coriander (Cilantro)
  • 3 Garlic Cloves
  • 1 g Dried Oregano
  • 0.75 g Chilli Flakes Optional
  • 80 ml Extra Virgin Olive Oil
  • 60 ml Red Wine Vinegar
  • Salt & Pepper To Taste

Basmati Rice

  • 320 g Basmati Rice Washed
  • 640 ml Cold Water
  • Salt To Taste

Garnish

  • Lime Wedge To Serve
  • Coriander (Cilantro)

Method

  • Preheat the oven to 200°C (390°F).
  • Place a saucepan over high heat and add the rice, cold water, and salt to taste. Stir and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 14 minutes, undisturbed. After 14 minutes, turn off the heat and leave the lid on for a final 4 minutes. Remove the lid, fluff the rice with a spatula, and set aside.
  • Place a large oven-safe pan over high heat, add the olive oil, and sear the seasoned chicken for 3 minutes on each side, or until deeply golden. Transfer to the preheated oven and cook for 14 minutes, or until cooked through to an internal temperature of 74°C (165°F). Remove, rest for 10 minutes, then thinly slice.
  • To make the chimichurri, add all of the ingredients to a blender or mortar and pestle and blend or bash until it forms a thick but pourable mixture. Add to the sliced chicken and toss to coat.
  • Serve the chimichurri chicken over the fluffy rice. Garnish with lime wedges and coriander, if using. Dig in.
Chef's Tips
Sear the chicken hot and fast before it goes in the oven — that initial colour is what builds flavour on the outside, since the oven finish alone won't get you the same result.
Let the chimichurri sit for a few minutes after blending before tossing it through the chicken — it gives the raw garlic a moment to mellow and the flavours time to come together.
Rest the chicken the full 10 minutes before slicing — cutting into it too early lets the juices run out onto the board instead of staying in the meat.
Storage & Reheating
This will keep in the fridge for up to 4 days in an airtight container. The fresh, oil-based chimichurri is best added just before eating, where possible, since the parsley and coriander lose their colour and vibrancy the longer they sit. Not recommended for freezing, as the fresh herbs turn mushy once thawed. Reheat the chicken and rice gently in the microwave or a pan until warmed through, then top with the chimichurri.
Serving 450gCalories 631kcalCarbohydrates 55.4gProtein 49.1gFat 22gSaturated Fat 4gPolyunsaturated Fat 3.73gMonounsaturated Fat 14.75gCholesterol 142.9mgSodium 207.1mgPotassium 844.9mgFiber 2gSugar 0.5gVitamin A 275.97IUVitamin C 3.87mgCalcium 67.5mgIron 4.5mg