Recipe #54: Chimichurri Chicken, Rice & Veggies

I’m so excited to share this new delicious chimichurri chicken recipe!!

Ok, so I’ll be honest this is a major *cheat* in terms of it being an original recipe because… the chimichurri rice is from the frozen section at Trader Joe’s haha

This is my first time having it and…
oh
my
goodness.

It is so flavorful and so delicious and I’m going to go back and buy five more bags to keep on hand.

I’ve paired the frozen chimichurri rice with a quick marinated chicken thigh, threw in a few more veggies and had the perfect meal… and a side of gluten free rolls which isn’t necessary but why not?

Here’s what you need:
– 1 bag of chimichurri rice from T Joe’s
– 1 lb boneless, skinless chicken thighs
– 2-3 tbsp fresh cilantro, roughly chopped
– 1 tbsp evoo
– 2 limes, juiced
– 3 large carrots, sliced thick
– 1 cup frozen spinach
– salt and pepper for taste

Here’s how to make it:

In a medium bowl, add the evoo, cilantro, lime juice and heavy pinch of salt and pepper. Mix well and add the chicken thighs. Set aside for 5 minutes, or if you have extra time, put it in the fridge, covered tightly in plastic wrap for up to 8 hours.

Preheat your oven at 400F (or toaster oven/air fryer like I used). When the oven’s ready, line a sheet pan with foil and/or parchment paper and place the chicken on top. Bake for 15-20 minutes or until thoroughly cooked.

While the chicken is cooking, get a large stir fry pan and add 1 cup of water. Set the temp to high. Add in your carrots and par boil them for 7-8 minutes.

Remove the carrots and add in a drizzle of evoo and reduce the heat to medium. Add the frozen chimichurri rice bag and frozen spinach to the pan. Follow the directions on the bag. Add in the carrots when the rice is done cooking.

Plate the rice first then add the chicken on top. Serve with a roll if you’re feeling extra carby (always a yes for me)

Enjoy your delicious chimichurri chicken and rice!!!!

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