Spiced Chicken Thigh & Chimichurri-Style Salad
Home-style takeaway, the Argentinian way. You'll rustle up a homemade chimichurri-style sauce, with oregano, chilli and pickled shallot before stirring it into brown rice. Top with spiced chicken and a dollop of garlicky yoghurt. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and allow to cool slightly
Peel and finely grate your garlic
Chop your parsley and coriander finely, including the stalks
Peel and finely dice your shallot[s]
Add the diced shallot to a small bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled shallot
Add your diced chicken thigh to a bowl with your ground smoked paprika, ground cumin and half the grated garlic (you'll use the rest later!), season with a generous pinch of salt and pepper and mix it all together until fully coated
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the coated chicken and cook for 10-12 min or until cooked through (no pink meat!) – this is your spiced chicken thigh
While the chicken is cooking, chop your tomato[es] finely
Dice your cucumber finely
Wash your lettuce, then pat it dry with kitchen paper and shred finely
Add half the chopped herbs (you'll use the rest later!) to the quick-pickled shallot with your dried oregano, chilli flakes (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil
Season with a pinch of salt and pepper – this is your chimichurri-style sauce
Once the brown rice is cooked and slightly cooled, add the chopped tomato, diced cucumber and shredded lettuce to the pot with the chimichurri-style sauce
Season with a pinch of salt and give everything a good mix up, reserve the bowl – this is your chimichurri-style brown rice salad
Add the remaining grated garlic (not a big garlic fan? Try using less!) to the reserved bowl with your natural yoghurt, remaining chopped herbs and a pinch of salt and pepper – this is your garlic yoghurt
Serve the chimmichuri-style brown rice salad topped with the spiced chicken thigh
Dollop over the garlic yoghurt
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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