Chicken Legs With Scallion Chimichurri
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Chicken Legs With Scallion Chimichurri

Chicken Legs With Scallion Chimichurri

& Black Beans over Lime Rice

When it comes to chicken, we’re always looking for two things: gorgeous, crackly skin and juicy, flavorful meat. You too? Enter: these pan-seared chicken legs. To make things even more delicious, they’re drizzled with a bright and tangy scallion chimichurri, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice, alongside creamy black beans and a cooling lime crema. Sound too good to be true? It’s not! This delicious dish all comes together in 40 minutes. What are you waiting for?!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

2 unit


2 clove


1 unit

Roma Tomato

1 unit


13.4 ounce

Black Beans

16 ounce

Chicken Legs

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4226 kJ
Calories1010 kcal
Fat47 g
Saturated Fat15 g
Carbohydrate75 g
Sugar4 g
Dietary Fiber20 g
Protein62 g
Cholesterol250 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Aluminum Foil
Baking Sheet
Small pot
Small Bowl
Medium Pot



Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. Trim and roughly chop scallions. Mince garlic. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Drain and rinse beans.

Cook Chicken

Pat chicken dry with paper towels. Drizzle with oil; season all over with salt, pepper, and half the Southwest Spice (you’ll use the rest later). Place skin sides up on prepared baking sheet. Roast until browned and cooked through, 28-32 minutes. TIP: If chicken skin isn’t yet crispy, broil for 2-3 minutes.

Cook Rice

Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Chimichurri

While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), juice from 1 lime wedge (2 wedges for 4), and a pinch of garlic to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice if you feel like something is missing.

Cook Beans and Make Crema

Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook until softened, 1-2 minutes. Add beans, stock concentrate, ¼ cup water (⅓ cup for 4 servings), salt, pepper, and remaining Southwest Spice. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). In a second small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge (2 wedges for 4), and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish and Serve

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, and juice from any remaining lime wedges to taste. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri and serve.