Microwave chimichurri chicken and rice
Tender chicken thigh pulled into pieces and soaked in a garlicky, tangy herb sauce stirred together in a mug, over rice with over 30 grams of protein.
- 20 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.40 a serving
- 500 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 1 servings.
- 5 oz boneless chicken thighs, 1 large boneless thigh
- 1 cup microwave rice pouches, half an 8.8 oz pouch
From your pantry
- ¼ tsp salt, divided
- ½ tsp garlic powder, divided
- 1 tbsp water
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 1 tbsp dried parsley flakes
- ½ tsp dried oregano
- 1 pinch red pepper flakes
Each serving has about 500 calories, 32 g protein, 43 g carbs and 22 g fat, and costs about $2.40 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
Put the chicken in a small microwave-safe dish, sprinkle it with of the salt and half the garlic powder, and add the water.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover with a plate and microwave at 70% power for 3 minutes, then turn the thigh over with the fork.
Timer: 3 min
Cover again and microwave at 70% power 2 to 3 minutes more, until the juices run clear and the middle is white all the way through.
Timer: 2 min 30 sec
Dolly’s tip: Tear the thickest part open with the fork to check. Any pink means another 30 seconds.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Stir the olive oil, vinegar, dried parsley, oregano, red pepper flakes and the rest of the salt and garlic powder together in a mug.
Dolly’s tip: Let the sauce sit while the chicken rests. The dried herbs soften and turn bright in the oil.Let the chicken 3 minutes, then pull it into bite-size pieces with the fork.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 3 min
Heat the rice in its pouch as the package says, usually 90 seconds, and tip half of it into a bowl.
Timer: 1 min 30 sec
Pile the chicken on the rice, pour the chimichurri over everything, and so each piece is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Eat it warm, or cool it, cover it and refrigerate for up to 3 days.
Dolly’s tip: The chicken soaks up more of the sauce overnight, so it’s even better for lunch.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Microwave arroz con pollo
15 min
Air fryer chicken thighs
25 min
Microwave jerk chicken with rice and peas
30 min
Microwave Korean braised tofu (dubu jorim)
15 min
30-minute dinners ›High-protein dinners ›What to make with chicken and rice ›