Chimichurri Chicken with Mexican Brown Rice

Chicken Chimichurri and Mexican Brown Rice

I’m on a serious health kick at the moment! I’m delving into the unknown world of lentils and chickpeas and beans! I must say I have really enjoyed feeling good and eating clean and knowing that my body is thanking me for what I am putting in and not groaning in desperation with all the work that I usually make it do!

I have been pleasantly surprised by the really great recipes out there with healthy ingredients. Previously when I wanted to eat healthy I would end up dying of boredom just a few weeks in and revert to tastier (unhealthier) options. But I am happy to say that I will be trying some really healthy (interesting) recipes that are full of wonderful flavours and popping them onto the blog for your enjoyment too!

I made this last night and was delighted with how it turned out. If you are watching your fat intake then go easier on the chimichurri on your serving, but otherwise it is packed with gorgeous flavours and so so good for you!

The mexican rice is so fresh and tastes really authentic! If you are a coriander fan, I would throw some in the mix here too as I think it will add a lovely punch. although it actually doesn’t need it!

Just a tip if you are not used to cooking brown rice. The brown basmati is divine and it takes an extra 10 minutes to cook. So bear that in mind.


For the Chimichurri:

2 packets (60g) Italian Flat Leaf Parsley

½ Packet (15g) oreganum

4 garlic cloves

3 Tbsp (45 mls) white balsamic vinegar

1 – 2 tsp (5 – 10mls) dried chilli flakes

½ cup (125ml) olive oil

Salt and milled pepper


4 fresh chicken skinless filleted breasts, flattened

1 cup (25oml) brown basmati rice, cooked

1 tsp (5ml) cumin seeds

2 spring onions, finely chopped

½ small can (17-g) corn kernels drained and rinsed

1 packet (350g) mixed cherry tomatoes, halved

1 can (400g) kidney beans, drained and rinsed


  • Blitz chimichurri ingredients together until smooth. Reserve half and pour remaining mixture over chicken breasts. Refrigerate, covered for 30 minutes.
  • Toss the rice with the cumin, spring onions, corn, tomatoes, kidney beans and seasoning.
  • Heat a griddle pan, drain excess marinade from chicken and cook for about 7 minutes on each side or until charred and cooked through.
  • Serve chicken with rice, reserved chimichurri and lime wedges.


Serves 4

Recipe and Photo from the Fresh Living Magazine


Mexican Chili Lamb Chops with Sweet and Sour Leeks

Mexican Chilli lamb chops with sweet and sour leeks pic

The sweet and sour leeks compliment the spicy lamb chops beautifully! A very easy and quick dish that packs massive flavour! This one will have you addicted in no time and looking for more…

600g lamb loin chops

2 red peppers – sliced

4 cloves of garlic, sliced

1 Tbsp dried chili flakes

1 Tbsp (15ml) ground coriander

1 ½ cups (375ml) vegetable stock

1 – 2 tsp (5 – 10ml) Tabasco sauce

4 tsp (20ml) butter

2 packets baby leeks

2 Tbsp (30ml) brown sugar

2 Tbsp (30ml) red wine vinegar

For the Lamb chops:

–       Sear the lamb in a smoking hot pan until browned on both sides

–       – Add the peppers and garlic and fry for 3 – 4 minutes

–       Add the chili flakes and ground coriander and pour in the vegetable stock and Tabasco

–       Simmer for 10 minutes

For the Sweet and sour leeks:

–       Melt the butter and add the whole leeks and cook for 3 – 4 minutes or until soft

–       Add the sugar and stir until melted and caramelized

–       Add the red wine vinegar and cook for another minute

–       Place the lamb on a warm plate and serve with sweet and sour leeks.

Recipe and photo from the Pick ‘n Pay Fresh Living Magazine

Gordon Ramsay’s Chili Beef Lettuce Wraps


This is a fantastic ‘dinner with friends’ meal! you can serve it all separately and people can help themselves. Its fun food and not expensive at all to make! and you can make a LOT if you are feeding more people – just multiply the recipe 🙂

Olive oil for frying

200g lean beef mince

200g minced pork

Toasted sesame oil for frying

1 – 2 red chilis – finely chopped

1 x 5cm piece of ginger, grated or finely chopped

2 cloves of garlic, finely chopped

1 tbsp brown sugar

1 tbsp fish sauce

Zest and juice of 1 lime

3 spring onions, trimmed and chopped

Sea salt and freshly ground black pepper

2 little gem lettuces, separated into leaves, to serve

Sweet and spicy dipping sauce

1 tsp brown sugar

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp olive oil

1 – 2 tsp fish sauce

1/2 chopped chilli (leave the seeds in for extra heat)

The juice of 1/2 a lime

A bunch of coriander, chopped

– Heat a large frying pan and add a little oil. Mix the beef and pork mince together and season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for five to seven minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – this will help it stay crispy. Set aside.

– Add a tablespoon of sesame oil to the pan and add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for two minutes. Add the drained mince and stir to mix.

– Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for thirty seconds. Turn off the heat.

– Mix all the dressing ingredients together and adjust to taste.

– To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.


Home Made Mexican Tortillas

This has been one of my favourite recipes ever! Its from our American friend who stayed in South Africa for a while and she shared this recipe with me. I am forever grateful! It’s perfect for feeding a crowd or just as a chilled weekend meal. All the elements work so well together and you will find yourself CRAVING it again and again! And once you have tasted the fresh home made tortillas, you will really struggle to eat ready made ones again! Thanks again for this recipe Elise!


For the Flour Tortillas

6 Cups all-purpose flour
1 teaspoon salt
1 Tablespoon baking powder
1 1/4 cups vegetable oil

Combine ingredients together until small crumbs form. Gradually add 2 cups water. Knead until well blended. Divide dough into 5cm  (7cm for larger tortillas) balls. Roll out into thin circles. Heat until golden in a hot dry skillet. Flip and heat other side. Repeat with remaining dough balls. Makes two dozen.

You can make just a few. And refrigerate remaining dough and use as needed.

Or half the recipe for one dozen.



Mix together:

1/2 a finely chopped red onion

3 medium tomatoes – Finely chopped tomato (seeds out)

A bunch of finely chopped coriander

a squeeze of lemon juice

1/2 – 1 red or green chilli according to your taste



450 g skinless chicken breast fillets (Finely sliced)

1 onion – finely sliced

1 packet fajita seasoning

Vegetable oil for frying

– Heat the oil up in a pan and add the onions and saute for about 3 minutes. Add the chicken and the spice  and fry until almost done. Add about 50mls water and cook until the chicken is done.  Set aside.



Mash avo with a little lemon juice and salt and pepper


Crème Fraiche

You can buy this at Woolies – or use any sour cream if you cant find crème fraiche

Serve all the elements in separate bowls with the fresh tortillas. You can add cheese if you like, but they really don’t need anything else!