NY Times’ Chimichurri Chicken w/ Brown Rice, Corn-on-the-Cob (for 1)


NY Times’ Chimichurri Chicken features a zesty marinade made with parsley, cilantro, cumin, garlic, paprika, olive oil, wine vinegar, lemon juice, olive oil, kosher salt, and a bit of mayonnaise. (“Don’t worry, the cooked chicken doesn’t taste like mayo. The mayo helps the marinade spread evenly across the meat.”) The chicken is served with Brown Rice Pilaf and garnished with corn-on-the-cob and broccoli florets. 

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