Chimichurri Chicken WITH RICE & Black BEAN Salad
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
Spatchcocked roasted chicken with a vibrant chimichurri sauce, served with brown rice and black bean salad. A flavorful and satisfying meal ready in under an hour.
Ingredients
- 1 chicken
- 3 1/12 lbs chicken
- 1 tbsp olive oil
- 7/16 lbs brown rice
- 0.5 red onion peeled
- 1 mint leaves
- 1 parsley leaves
- 8/15 lbs tinned black beans drained and rinsed
- 2 tbsp sherry vinegar
- 3 8/15 oz cashew nuts
- sea salt
- freshly ground black pepper
- 1 red chilli desseded
- 0.5 red onion peeled
- 2 clove garlic peeled
- 1 parsley leaves
- 1 tomato
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 4 tbsp olive oil
- 4 tbsp sherry vinegar
- 4/15 lbs mixed salad leaves
- 0.5 lemon
- 1 tbsp olive oil
Nutrition (per serving, estimated)
Estimated based off 16 of 25 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 355 mg
- Iron: 14.5 mg
- Magnesium: 362 mg
- Phosphorus: 1158 mg
- Potassium: 2448 mg
- Zinc: 11.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 chicken
- 3 1/12 lbs chicken
- 1 tbsp olive oil
- 7/16 lbs brown rice
- 1 mint leaves
- 1 parsley leaves
- 2 tbsp sherry vinegar
- 3 8/15 oz cashew nuts
- sea salt
- freshly ground black pepper
- 1 parsley leaves
- 1 tomato
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 4 tbsp olive oil
- 4 tbsp sherry vinegar
- 4/15 lbs mixed salad leaves
- 0.5 lemon
- 1 tbsp olive oil
Prepare
- Peel 0.5 red onion
- 8/15 lbs tinned black beans, drained and rinsed
- 1 red chilli, desseded
- Peel 0.5 red onion
- Peel 2 clove garlic
Let's Cook
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Step 1.
Preheat the oven to 220°C/425°F/Gas 7. Place the chicken breast-side down on a cutting board. Using kitchen scissors, cut along both sides of the spine from neck to tail and remove it. Open the chicken like a book, turn it breast-side up, and press down firmly on the breastbone to flatten it.
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Step 2.
Lay the spatchcocked chicken on a rack set over an ovenproof grill pan. Rub the chicken with 1 tbsp olive oil and season generously with salt and pepper. Roast for 35 minutes, until the chicken is cooked through and juices run clear when pierced at the thigh.
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Step 3.
While the chicken roasts, cook 200g brown rice in boiling salted water for 20–25 minutes until tender, or according to package directions. Drain and set aside.
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Step 4.
Meanwhile, make the chimichurri: in a food processor, combine 1 deseeded red chilli, ½ red onion, 2 garlic cloves, 1 large handful parsley, 1 tomato, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika, 4 tbsp olive oil, 4 tbsp sherry vinegar, 100ml water, and a pinch of salt. Pulse until a coarse paste forms. Transfer to a serving bowl, cover, and set aside.
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Step 5.
In a mini food processor, combine ½ red onion, 1 large handful mint, and 1 large handful parsley; pulse until finely chopped. Transfer to a large bowl. Add the drained black beans, one-third of the chimichurri, 2 tbsp sherry vinegar, and salt to taste. Stir to combine.
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Step 6.
Heat a small frying pan over medium heat. Add 100g cashew nuts and toast, shaking the pan frequently, until lightly golden, about 3–4 minutes. Set aside.
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Step 7.
Place 120g mixed salad leaves in a plastic bag. Squeeze the juice of ½ lemon into the bag, add 1 tbsp olive oil, and a pinch of salt and pepper. Seal the bag and shake to coat. Transfer to a serving bowl.
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Step 8.
Remove the roasted chicken from the oven and let it rest on a carving board for 5 minutes. Add the cooked rice and toasted cashews to the bowl with the bean mixture. Toss well to coat the rice with the dressing. Serve the chicken with the rice and bean salad, leaf salad, and remaining chimichurri on the side.