GRILLED B.B.Q. CHICKEN BREAST WITH CHIMICHURRI SAUCE AND BROWN RICE WITH CREMINI MUSHROOMS

B.B.Q. CHICKEN BREAST

PORTIONS: 2

INGREDIENTS

1 lb. chicken breast, boneless, skinless (2 chicken breast cutlets)

1/3 cup ketchup

1 tsp. smoked Spanish paprika

½ tsp. ground cumin

¼ tsp. ground black pepper

¼ tsp. onion powder

¼ tsp. garlic powder

1¼ tsp. salt

1 tbsp. vegetable oil

METHOD

In a bowl combine paprika, cumin, black pepper, onion powder, garlic powder and salt.

With the mix spices season the chicken breast on both sides.

Using a cooking brush, coat the chicken with the oil and let rest at room temperature for 1 hour.

Heat up a top stove griddle and cook chicken on both sides.

Coat the chicken breast with ketchup on both sides.

Serve with chimichurri sauce.

CHIMICHURRI SAUCE

INGREDIENTS

1/4 cup chopped parsley

1 tsp. dry oregano leaves

½ cup diced onions

¼ tsp ground black pepper

¼ tsp. cayenne pepper

3 minced garlic cloves

1 tsp. salt

¼ cup wine vinegar

1/3 cup olive oil

METHOD

Measure and cut ingredients for the recipe.

Mix in bowl the spices and refrigerate.

Serve grilled or roasted meats, fish and soups with chimichurri sauce.

BROWN RICE WITH BABY BELLA MUSHROOMS

PORTIONS: 4

INGREDIENTS

¾ cup brown rice

1½ cups water

1 tbsp. vegetable oil

¼ cup diced onions.

2 tbsp. diced red peppers

1 diced celery rib

1 cup sliced baby bella mushrooms

¼ tsp. thyme leaves

¾ tsp. salt

Method

Heat up a small pot with the oil and cook onion, peppers and celery together. Do not brown it. Add and cook mushrooms until start sweating.

Add rice, water, thyme leaves, salt and mix. Cover and bring the water to a boil. Lower the heat and cook rice for approximately 40 minutes. Turn off the heat and let it rest 5 minutes before serving