Argentinian grilled chicken and summer vegetables with green rice

Paleo Friendly, Gluten Free, Dairy Free, Soy Free

4 Servings, 670 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.


  • 1½ cups jasmine rice
  • Chimichurri spice blend (cumin - sweet smoked paprika - granulated garlic)
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 2 limes
  • 3 or 4 red radishes
  • 10 ounces baby broccoli
  • 2 poblano chiles (optional)
  • 4 scallions
  • Four 6-ounce boneless skin-on chicken breasts



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 and juice the limes, keeping the zest and juice separate. Set aside half the zest for the rice; 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 stem, 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.

Chef’s tip: If any family members want to skip the rice because of a paleo diet or any other reason, cook enough for the omnivores, but chop all the herbs and stir any extra into the chimichurri for even bolder flavor.

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

Nutrition per serving: Calories: 670 Protein: 33g, Total Fat: 29g, Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 5g, Cholesterol: 75mg, Carbohydrates: 68g, Fiber: 6g, Sugar: 3g, Added Sugars: 0g, Sodium: 230mg

Paleo-strict nutrition per serving: Calories: 430, Protein: 28g, Total Fat: 29g, Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 5g, Cholesterol: 75mg, Carbohydrates: 16g, Fiber: 6g, Sugar: 3g, Added Sugars: 0g, Sodium: 230mg

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