This week’s recipe brought to you by Nourish Cafe Chef Ryan
1 ½ LB Chicken Breast
1 bunch broccoli rabe
1 ½ c brown rice
4 cloves garlic (fine chopped)
¼ c cilantro (chopped)
¼ c parsley (chopped)
1 Tbs oregano (chopped)
1 tbs dijon
1 pinch chili flake
1Tbs red wine vinegar
Extra virgin olive oil
1Tbs smoked paprika
To make the chimichurri sauce:
- Combine the parsley, cilantro, oregano, smoked paprika, chili flake, garlic, dijon, red wine vinegar in a bowl (if you have a mortar and pestle use this) mix together, slowly mix about 2-3 oz of olive oil and season with salt and pepper to taste.
- Clean the chicken breast, cut off excess fat and pat dry. Place in a bowl with half the chimichurri and mix to coat. Wrap with saran and leave in the refrigerator for up to 12 hours.
- Preheat your grill to medium high heat (This can also be done in a saute pan or oven
Prepare brown rice:
Measure 3 cups of water and add to a pot. Add a pinch of salt, pepper and a 1Tbs of olive oil. Bring to a boil. Rinse the rice in a strainer and add to the boiling water. Stir until the pot returns to a boil. Place a lid on the pot and reduce the flame to low heat; time 20 min. Next, fluff the rice, place the top back and let rest for 15 min.
Trim the ends of your broccoli rabe by 1 to 2 inches. Season with olive oil, salt and pepper.
Remove your chicken from the bowl, lay on a flat plate. Season with salt and pepper.
Once your grill is up to temp, place the chicken on the grill. Flip the chicken after 5-6 minutes on each side until they reach an internal temp of 165 degrees Fahrenheit.
When your chicken is nearly done, add the broccoli rabe to the grill. Grill for 1-2 min on each side.
Use the remaining chimichurri to serve with the chicken, brown rice and broccoli rabe