"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Chimichurri Baked Chicken + Broccolini

Chimichurri Chicken + Broccolini
  • 2 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
Chimichurri Chicken + Broccolini

Chimichurri is all the rage at the moment. It’s packed with flavour and the little flecks of red chilli make this dish look vibrant and appetising. We’ve drizzled it over chicken here, for an easy and quick to whip up mid week meal.  

Servings: 2
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 300 g chicken thighs, skin on, chopped into large strips.
  • 1 medium (250g) red or yellow capsicum, chopped into chunks.
  • 1 bunch broccolini, chopped into 3 pieces (or 1 small (250g) head of broccoli).
  • 2 cups baby spinach leaves, to serve.
  • 1/2 cup Cooked Quinoa, to serve.

Chimichurri

  • 1/2 bunch (2 cups) flat-leaf parsley, finely chopped.
  • 2 cloves garlic, minced.
  • 1/2 long red chilli, deseeded, finely chopped.
  • 1/4 cup olive oil.
  • 1/2 lemon, juice and zest.
  • 2 teaspoons apple cider vinegar.
  • sea salt and freshly ground black pepper, to serve.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6.

2. Combine Chimichurri Sauce ingredients in a jar and shake (or use a food processor for a thinner consistency). Lay chicken, capsicum and broccolini in base of a large baking dish and coat in half the sauce.

3. Place baking dish in the oven and cook for 30 minutes, or until chicken is cooked.

4. Top with additional sauce. Serve half of the veggies and chicken with 1 cup of baby spinach and 1/4 cup Cooked Quinoa for dinner tonight and place the remainder into a container for lunch tomorrow.


Note

Find the recipe for Cooked Quinoa here.

Chimichurri is all the rage at the moment. It’s packed with flavour and the little flecks of red chilli make this dish look vibrant and appetising. We’ve drizzled it over chicken here, for an easy and quick to whip up mid week meal.

Ingredients

  • 300 g chicken thighs, skin on, chopped into large strips.
  • 1 medium (250g) red or yellow capsicum, chopped into chunks.
  • 1 bunch broccolini, chopped into 3 pieces (or 1 small (250g) head of broccoli).
  • 2 cups baby spinach leaves, to serve.
  • 1/2 cup Cooked Quinoa, to serve.

Chimichurri

  • 1/2 bunch (2 cups) flat-leaf parsley, finely chopped.
  • 2 cloves garlic, minced.
  • 1/2 long red chilli, deseeded, finely chopped.
  • 1/4 cup olive oil.
  • 1/2 lemon, juice and zest.
  • 2 teaspoons apple cider vinegar.
  • sea salt and freshly ground black pepper, to serve.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6.

2. Combine Chimichurri Sauce ingredients in a jar and shake (or use a food processor for a thinner consistency). Lay chicken, capsicum and broccolini in base of a large baking dish and coat in half the sauce.

3. Place baking dish in the oven and cook for 30 minutes, or until chicken is cooked.

4. Top with additional sauce. Serve half of the veggies and chicken with 1 cup of baby spinach and 1/4 cup Cooked Quinoa for dinner tonight and place the remainder into a container for lunch tomorrow.
Note

Find the recipe for Cooked Quinoa here.