Argentinian chicken with green rice and chimichurri

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Argentinian chicken with green rice and chimichurri

Paleo Friendly

Argentinian chicken with green rice and chimichurri

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 650 Calories/Serving

25–35 Minutes

This paleo-friendly, gluten-free chicken dinner comes by way of Argentina with chimichurri and arroz verde, making an easy, impressive summer supper.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups jasmine rice
  • Chimichurri spice blend (cumin - sweet smoked paprika - granulated garlic)
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 2 limes
  • 5 or 6 red radishes
  • 10 ounces baby broccoli
  • 2 poblanos (optional)
  • 6 scallions
  • Four 6-ounce boneless skin-on chicken breasts

Nutrition per serving

Calories 410, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 230mg (10% DV), Total Carb. 17g (6% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 28g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 3 cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chimichurri.


Make the chimichurri

  • Set aside half the chimichurri spice blend for the chicken.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop the cilantro; set aside half for the rice.
  • Zest the limes. Set aside half the zest for the rice.
  • Juice the limes (the juice will be divided between the chimichurri and the rice).
In a small bowl, stir together half of the chimichurri spice blend with the parsley, half the cilantro, half the lime zest, 3 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water. Season to taste with salt and pepper.


Prep and cook the vegetables

  • Trim the ends from the radishes; cut them in half or into quarters.
  • Trim the ends from the baby broccoli.
  • If using, cut the poblanos in half lengthwise; remove the stems, ribs, and seeds. Wash your hands after handling.
In a medium bowl, toss the radishes, broccoli, poblanos, and scallions with 1 to 2 tablespoons oil; season the vegetables with salt and pepper.
In a large grill pan or frying pan over high heat, add the vegetables and cook until lightly browned and just tender, 2 to 4 minutes per side; the scallions may cook more quickly. Transfer the vegetables to a plate as they finish cooking; wipe out the pan. When cool enough to handle, coarsely chop the poblanos.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, pepper, and the remaining chimichurri spice blend.
In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate.
While the chicken cooks, finish the rice.


Season the rice

Fluff the rice once more with a fork and stir in the remaining cilantro and lime zest and juice; season to taste with salt and pepper.


Transfer the rice, grilled vegetables, and chicken to individual plates, top with as much chimichurri as you like, and serve.

Kids can!
  • Rinse the rice.
  • Strip the parsley leaves.
  • Juice the limes.
  • Spoon on the chimichurri and help serve.
  • Sweep the floor.