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!
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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
Directions
Step 1
Preheat your grill or grill pan to medium-high heat.
Step 2
Rub the chicken breasts with 1 tablespoon of olive oil, salt, and black pepper. Set aside.
Step 3
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.
Step 4
Rinse the rice thoroughly under cold water until the water runs clear.
Step 5
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.
Step 6
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.
Step 7
Fluff the coconut rice with a fork and stir in the juice of half a lime.
Step 8
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
| Serving size | (1754.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1876.6 |
| Total Fat 55.2g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3028.9mg | 0% |
| Total Carbohydrate 107.7g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 30.4g | |
| Protein 224.8g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 471.7mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 3120.2mg | 0% |
Source of Calories