Chimmichurri Chicken Rice Bowl

6 servings
20 mins


  • 2X Ingham’s Diced Chicken Breast trays
  • 2 bunch oregano leaves
  • 1 bunch parsley leaves
  • ½ bunch coriander leaves
  • 5 cloves garlic
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • 2 Tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 shallots, finely diced
  • 1 long red chilli, finely diced
  • 6 cups cooked brown rice
  • 2 tsp mirin
  • 2 cups mixed salad vegetables, chopped
  • 2 avocadoes, diced
  • 2 cups rocket leaves
  • juice of 2 lemons
  • micro herbs, to garnish

HOW to Cook

  1. Combine the herbs, garlic, cumin, chilli, vinegar and half the olive oil in a blender, then puree until smooth. Season generously with salt and pepper and mix in the shallot and chilli. Mix half the sauce with the Ingham’s fresh chicken breast fillets and set aside for 10 minutes, then cooked on a moderate ribbed griddle for 10 minutes, turning several times, until just firm to touch.
  2. Mix the rice and mirin, then spoon into bowls. Top with the salad vegetables, avocado and rocket leaves, then arrange the chicken on top. Drizzle with lemon juice, then serve with the remaining sauce.
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