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:

  1. 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.
  2. 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.
  3. 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