Protein Swap | South American-Style Spiced Chicken Breasts
with Brussels Sprouts & Chimichurri
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Shimmy up to suppertime with South American flair. When there’s meat on the table in Argentina or Uruguay, chimichurri is usually close at hand. The condiment gets its zing from fresh herbs, plenty of garlic and red wine vinegar. Cilantro gives this version an invigorating edge, the ideal foil for pan-seared chicken breasts coated in smoky seasonings. Roasted Brussels sprouts go the distance as a veggie side, while herbed, spiced, aromatized long-grain rice has flavour for miles.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Brussels sprouts
- 2 Garlic cloves
- 1 Bunch of cilantro
- 30ml Red wine vinegar
- 160g White rice
- 7g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Sulphites
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
4 g
Sodium
360 mg
Total Carb
81 g
Sugars
4 g
Protein
50 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. Drizzle with ½ the vinegar.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Sauté the garlic
Mince the garlic. Roughly chop the cilantro leaves and stems. In the reserved pan, heat a drizzle of oil on medium. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add 1 tbsp water (double for 4 portions), scraping up any browned bits. Transfer to the pot of rice and add ¼ of the cilantro; stir well.
Make the chimichurri
In a small bowl, combine the remaining cilantro, garlic and vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your plates. Top with the Brussels sprouts and chicken. Spoon the chimichurri over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
