Chimichurri Chicken with Tomato Avocado Salad

Chimichurri Chicken with Tomato Avocado Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 28, 2018.
Order Now
Order Now

If you want to cook your chicken on the BBQ, brush BBQ grill with an oiled paper towel. Place chimichurri chicken onto grill, skin-side-down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 minutes, turning every 8-10 minutes, or until chicken is cooked. If the skin is darkening too quickly, reduce temperature. Set aside, covered, to rest.

Ingredients

Chimichurri Chicken

  • 2 tablespoons chimichurri spice mix
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 whole butterflied chicken

Rice

  • 1½ cups jasmine rice
  • 2¼ cups water

Coriander Dressing

  • 1 packet coriander leaves and stalks, chopped
  • Juice of ½ lemon
  • ½ tablespoon GF red wine vinegar
  • ½ teaspoon brown sugar
  • 2 tablespoons olive oil

Tomato Capsicum Salad

  • 1 capsicum
  • 1 tomato
  • ½ telegraph cucumber
  • ½ bag mesclun

To Serve

  • 80g GF salsa roja

Steps

  1. Preheat oven to 200°C. Line an oven tray (with a lip) with baking paper. Preheat BBQ grill to medium (if using). Prepare coriander. Combine chimichurri spice mix, olive oil, lemon zest and first measure of lemon juice in a shallow bowl, and set aside. Pat chicken dry, place on prepared tray and season.
  2. Use a pastry brush or hands to evenly coat chicken with chimichurri mix. Roast for about 40 minutes, until cooked through. Cover to rest for about 5 minutes before cutting into large pieces. Reserve resting juices.
  3. 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.
  4. While rice is steaming, whisk all coriander dressing ingredients together in a large bowl.
  5. Dice capsicum, tomato and cucumber 2cm. Add all to bowl with coriander dressing, along with mesclun salad. Gently toss to combine and season to taste.
  6. To serve, place ¾ cup cooked rice per person onto each plate and top with chimichurri chicken. Dollop with salsa roja and serve tomato capsicum salad on the side. Drizzle with any remaining chicken juices (if desired).

Nutritional Information

Energy 2595 kj
620 kcal
Protein 31.3g
Carbohydrate 47.9g
Fat 33.7g