Turmeric Rice, chicken, veggies and chimichurri sauce

Categories: Chicken

Ingredients

• Rice
• Chicken broth
• 2 cups jasmine rice
• 2 tbsp butter
• 1 tsp turmeric
• 1/4 tsp cumin
• 1/4 tsp powdered corriander seed
• 1 bay leaf
• 2 cloves garlic
• Chicken and veggies
• 4 boneless skinless chicken breasts, torn apart
• 2-3 veggies of your choice, chopped
• Chimichurri sauce
• 1 cup Italian parsley, packed
• 1/2 cup cilantro, packed
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/4 tsp crushed red pepper
• 1/2 tsp salt

Directions

1. Sauté all ingredients except rice on medium heat until garlic is soft and put the liquid into the rice cooker with dry rice and chicken broth (double the amount of rice)

2. Then prepare the chimichurri. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.

3. Combine the chopped parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, cumin, crushed red pepper, and salt in a bowl. Stir to combine.

4. Tear the chicken apart and spread out on baking sheets with chopped vegetables and roast for 25 min ish or until finished at 350

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