Serves 4
Prep time 15 minutes
Cook time 20 minutes
Gluten Free, Dairy Free
Ingredients
- 4 garlic cloves
- 2 spring onions, thinly sliced
- 2 cups fresh parsley
- ¼ tsp dried chilli flakes
- 3 tbsp red wine vinegar
- ¼ cup and 1 tbsp extra virgin olive oil
- 600g chicken thigh fillets
- 2 tsp smoked paprika
- 4 cups baby spinach, shredded
- 2 medium tomatoes, thinly sliced
- ½ medium red onion, thinly sliced
- 1 large avocado, thinly sliced
- ½ cup peanuts
- ½ cup pepitas
How to make
1. Place the garlic on a large chopping board and finely dice using a sharp knife. Add the spring onion and parsley to the board and roughly chop until fine. Transfer to a bowl and mix in the chilli flakes, vinegar and ¼ cup of olive oil. Season well and set aside.
2. Place the chicken thighs, paprika and remaining olive oil in a shallow bowl. Season and set aside to marinate.
3. Heat a large non-stick frypan over moderate heat. Add the chicken to the pan and cook for 3-4 minutes each side or until cooked through. Remove from pan and roughly slice. 4. Heat the olive oil in a medium saucepan over moderate heat. Add the chicken to the pan and cook for 3-4 minutes each side or until cooked through. Remove from pan and roughly slice
4. To assemble, divide the shredded spinach between four bowls, top with tomato, red onion, avocado, peanuts and pepitas. Add the sliced chicken and generously pour the chimichurri sauce over the bowls. Serve immediately.
Notes
Leftover chicken and chimichurri will keep for two days in an airtight container in the fridge.
Nutritional information
| Kilojoules |
2250kJ |
Protein |
31.4g |
Carbohydrates, total
- sugars, total |
5g
2.6g |
Fat, total
- saturated fat |
42.4g
8.2g |
| Sodium |
374 mg |
|
