Chimichurri Rice Bowl

Chimichurri Rice Bowl

Yield: 12 servings.

4½ lb. boneless chicken breasts

Chimichurri Marinade:

4 cups flat leaf parsley

1/3 to ½ cup fresh oregano leaves (or substitute 1 Tbsp. dried oregano for each ¼ cup fresh)

6 cloves garlic

1 cup extra virgin olive oil

1½ Tbsp. Hungarian paprika

1 Tbsp. ground cumin

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