MAIN Chimichurri Chicken with Yellow Rice
Prep
Cook
Total
Yield 4-6 servings
I love this chicken dish because (like I always say -- and strive for) it comes together really easily and is packed full of flavor.
In our family we love yellow rice, which usually gets its color from saffron. Adding extra vegetables to it always makes me happy because kids typically love rice and its a great way to introduce healthier eating habits.
Finally, the chimichurri sauce on top gives this meal a big blast of both fresh flavor and color.
Ingredients
1-2 lbs bone-in split chicken breasts
2 tsp salt and pepper, divided
1 tsp garlic powder
1 tsp. cumin
2 tsp olive oil, divided
1 yellow onion, chopped
2 cups white rice
Pinch salt
Pinch saffron (or 1 tsp turmeric)
1 can fire roasted tomatoes
1 bunch cilantro, rinsed
2 lemons, zested and juiced
1 pinch red pepper flakes
2 garlic cloves, left whole
Instructions
- Preheat oven to 375 F.
- In an oiled baking dish, coat chicken evenly with half of salt, pepper, garlic powder and cumin. Drizzle with half of the oil and place in the oven to bake for 30-40 minutes, or until chicken is done (internal temp of 160 F). Once done, remove from the oven and let rest for 10 minutes before slicing.
- While chicken is cooking, make rice: saute yellow onion in the rest of the oil and add remaining salt, pepper, garlic powder and cumin. Cook for 5 minutes.
- Add saffron (or turmeric), tomatoes and water and cook covered until rice is done and water is absorbed. Fluff with a fork to release steam and add cilantro, lemon zest and juice, red pepper flakes and garlic. Mix well to combine all the flavors.
- Serve sliced chicken over rice.
Courses dinner
Recipe by Vie at https://getvie.com/2017/12/29/holiday-meal-plan/