Creamy Chimichurri Chicken
with Rice & Garlicky Roasted Broccoli
- Milk
Creamy, tangy, herbaceous chimichurri sauce takes pork filets to the next level for an easy-yet-impressive meal. You'll spoon it over juicy roasted pork and serve it alongside savory, garlicky broccoli and fluffy, buttery rice for a dish that's as flavor-packed as it is easy to make.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Jasmine Rice
1 unit
Broccoli
12 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
2 ounce
Chimichurri
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a 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.
While rice cooks, wash and dry produce.
Cut broccoli into bite-size pieces if necessary.
Pat pork* dry with paper towels; season all over with half the garlic powder (you'll use the rest in the next step), salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it'll finish cooking in the next step). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)
On opposite side of sheet from pork, toss broccoli with a drizzle of oil, remaining garlic powder, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet.)
Roast on top rack until pork is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and pork on middle rack, swapping rack positions halfway through.)
Transfer pork to a cutting board to rest for at least 5 minutes.
While pork and broccoli roast, in a small bowl, combine chimichurri and sour cream.
Thinly slice pork crosswise.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Divide rice and broccoli between plates in separate sections. Top rice with pork; spoon creamy chimichurri over pork. Serve.
