Grilled Chicken Breasts with Chimichurri Sauce and Coconut Rice
Elevate your weeknight dinners with this vibrant and flavor-packed recipe for Grilled Chicken Breasts with Chimichurri Sauce and Coconut Rice. Juicy, perfectly grilled chicken is topped with a zesty homemade chimichurri sauce made with fresh parsley, cilantro, garlic, and a hint of red chili flakes for a touch of heat. Paired with creamy, fragrant coconut rice infused with a splash of lime, this dish strikes a perfect balance between bold tastes and satisfying textures. Quick and ready in under an hour, this recipe is perfect for busy nights, cookouts, or when you're craving fresh, aromatic flavors. Serve it with lime wedges for a burst of brightness in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic cloves
- 1 cup Flat-leaf parsley
- 1 cup Cilantro
- 2 tablespoons Red wine vinegar
- 0.5 teaspoons Red chili flakes
- 1 can Coconut milk
- 1 cup Long-grain white rice
- 1 cup Water
- 1 piece Lime
Instructions
Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, salt, and black pepper. Set aside.
In a food processor, combine garlic cloves, parsley, cilantro, red wine vinegar, 1 tablespoon of olive oil, red chili flakes, and a pinch of salt. Pulse until the mixture becomes a smooth chimichurri sauce. Set aside.
Rinse the rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
While the rice cooks, place the chicken breasts on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
Fluff the coconut rice with a fork and stir in the juice of half a lime.
To serve, plate the grilled chicken breasts alongside a scoop of coconut rice. Drizzle the chimichurri sauce generously over the chicken. Garnish with lime wedges if desired.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 30.4 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
