In the fresh meat case
-
Prep Time: 0 min
-
Cook Time: 25 min
-
Serves 4
- 410
Calories
- 14G
Protein
- 840MG
Sodium
- 2.5G
Sat.fat
- 3G
Sugar
In the fresh meat case
Ingredients
2 cups fresh parsley leaves
1/4 cup sherry or red wine vinegar
2 cloves fresh garlic
1 tsp. smoked paprika
1 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 tbsp. olive oil
1/2 cup roasted red peppers, minced
2 cups Jasmine rice, cooked
In a food processor fitted with a blade, add all ingredients except chicken, olive oil and roasted red peppers. Pulse to chop ingredients in the food processor. Add olive oil and process to blend.
Remove mixture from processor, place in a container and stir in peppers. Cover container and refrigerate until ready for use.
Scoop 1/2 cup hot rice onto a plate and top with 3 chicken tenders. To serve, drizzle 1/4 cup Chimichurri sauce over top of tenders and rice.
Chimichurri Tenders
15 
