Chimichurri Chicken with Tomato Avocado Salad

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 29, 2017.

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Once cooked, a butterflied chicken is easy to divide into portions, simply use a pair of tongs to hold the chicken and a sharp knife to cut through the joints.

Ingredients

Chimichurri Chicken

2½ tablespoons dry chimichurri rub
2 tablespoons olive oil
Zest of 1 lemon
Juice of ½ lemon
1 whole butterflied chicken

Rice

2 cups jasmine rice
3 cups water

Coriander Dressing

2-3 tablespoons chopped coriander leaves and stalks
Juice of ½ lemon
½ tablespoon red wine vinegar
½ teaspoon brown sugar
2 tablespoons olive oil

Tomato Avocado Salad

1 avocado
1 tomato
½ telegraph cucumber
1 bag mesclun salad

To Serve

100g salsa roja

Steps

Preheat oven to 200°C. Line a lipped oven tray with baking paper. Combine chimichurri, olive oil, lemon zest and first measure of lemon juice in a shallow bowl and set aside. Pat chicken dry with paper towels, place on prepared tray an season.
Use a pastry brush to coat chicken with chimichurri mix. Roast for about 40 minutes, until cooked through. Cover with foil to rest for about 5 minutes before cutting into large pieces.
While chicken roasts, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice is steaming, whisk all coriander dressing ingredients together in a large bowl.
Dice avocado, tomato and cucumber 2cm. Add all to bowl with coriander dressing, along with mesclun salad. Gently toss to combine and season to taste.
To serve, place ¾ cup cooked rice onto each plate and top with chimichurri chicken. Dollop with salsa roja and serve tomato avocado salad on the side.

Nutritional Information

Energy	2600 kj 621 kcal
Protein	31.4g
Carbohydrate	48.1g
Fat	33.7g