Chimichurri Chicken and Rice

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(30g)
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  Oregano, Dried(3g)
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  Cumin, Ground(1g)
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  Red pepper flakes
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  1/4 tsp salt ($0.02)
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  Garlic(60g)
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  Parsley, Fresh(120g)
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  Cilantro, Fresh(120g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Pinch salt and pepper ($0.05)
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  Yellow Onion
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  Tomato
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  Peas, Sweet, Frozen(120g)
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  White Rice(240g)
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  1.5 cups water ($0.00)
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  1/4 tsp salt ($0.02)

Instructions

1. 1Combine the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and a pinch of salt in a bowl. Finely chop the fresh parsley and cilantro leaves, mince the garlic, then stir them into the oil mixture. Set the chimichurri aside to allow flavors to blend.
2. 2Cut the chicken breast into bite-sized pieces and season with salt and pepper. Heat olive oil in a deep skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken and cook 6–8 minutes, stirring occasionally, until golden brown and no longer pink in the center.
3. 3Remove the cooked chicken to a plate. Dice the onion and add it to the same skillet over medium heat. Cook 4–5 minutes, stirring occasionally, until softened and translucent.
4. 4Dice the tomato and add it to the skillet with the onion. Cook 2–3 minutes over medium heat, stirring gently, until the tomato begins to break down and release its juices.
5. 5Return the chicken to the skillet and add the frozen peas, uncooked rice, 2 cups water, and 1/4 teaspoon salt. Stir briefly to combine. Increase heat to medium-high and bring to a boil, about 3–4 minutes.
6. 6Once boiling, reduce heat to low, cover with a lid, and simmer gently for 15 minutes without lifting the lid. Remove from heat, keep covered, and let rest for 10 minutes.
7. 7Remove the lid and fluff the rice with a fork. Gently fold the chimichurri into the rice until evenly combined—avoid vigorous stirring to prevent mushiness. Taste and add salt if needed.
8. 8Divide the chimichurri chicken and rice evenly into 4 airtight containers while hot. Cool slightly before sealing and refrigerating for up to 4 days.