Name: Brazilian Grilled Chicken with Chimichurri and Quinoa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup quinoa; 2 cups water or chicken broth (gluten-free); 1 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 2 tablespoons fresh oregano, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; Juice of 1 lime

Brazilian Grilled Chicken with Chimichurri and Quinoa

HomemadePepper3101

This Brazilian-inspired dish brings together the smoky flavors of grilled chicken with a punchy, herbaceous chimichurri sauce, all complemented by the nutty fluffiness of quinoa—a naturally gluten-free grain. The marinade infuses the chicken with warmth from smoked paprika and cumin, while the vibrant chimichurri, made with fresh parsley, cilantro, and lime, adds an irresistible brightness and heat. Perfect for a lively California dinner, this meal is healthy, satisfying, and packed with color and flavor. Enjoy each bite as the layers of spice, zest, and fresh herbs come together for a stunning plate that’s as beautiful as it is delicious.

Ingredients

Instructions

In a bowl, mix 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper. Coat chicken breasts evenly with the marinade. Let rest for at least 10 minutes while you prepare the quinoa and chimichurri.
Rinse quinoa under cold water. In a medium saucepan, bring 2 cups water (or broth) to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
For chimichurri, combine parsley, cilantro, oregano, garlic, red pepper flakes, 1/3 cup olive oil, red wine vinegar, and lime juice in a bowl. Stir well and season with a pinch of salt to taste.
Preheat grill (or grill pan) over medium-high heat. Grill chicken breasts for 5-6 minutes per side, or until cooked through and juices run clear. Let rest for 3 minutes before slicing.
To serve, plate fluffy quinoa, top with sliced grilled chicken, and generously spoon chimichurri sauce over the chicken. Garnish with extra herbs if desired.