Speedy Chimichurri Chicken with Fresh Salsa

Steps

1. Combine rice and stock in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking. Once rice has finished steaming, stir through butter.
2. In a small bowl, combine first measure of chimichurri spices and mayonnaise. Set aside.
3. Dice capsicum and cucumber, slice spring onion and zest and juice 1/2 lemon (cut the rest of lemon into wedges if you want extra for serving). Add to a large bowl with remaining salsa ingredients, toss together and season to taste with salt and pepper.
4. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and rub with remaining chimichurri spices.
5. Heat oil in a large fry-pan on medium heat and cook chicken for 3-5 minutes each side, until golden and cooked through. Set aside, covered to rest for a few minutes. Slice thinly and toss back through resting juices.
6. Rice topped with salsa, chicken and chimi mayo.