Chicken Chimichurri with Yellow Rice & Kale Salad
We are excited to bring you this collaboration with Perspectives & Chef Dan! This dish was chosen by the kids of The Kids Cafe!
- Juicy seared chicken smothered with fresh chimichurri sauce served with aromatic yellow rice and kale, bell pepper salad.
Difficulty:
Easy
Time:
40-45 min
This dish is Gluten-Free
Calories: 553
Fat: 9g
Carbs: 54g
Protein: 34g
Chimichurri is the star of this dish with big, bold flavors of garlic, parsley, and red wine vinegar. This sauce is perfect on just about anything! For this recipe collaboration with Chef Dan and Perspectives Kids Cafe we drizzle chimichurri over seared chicken served alongside aromatic spiced rice and a fresh kale salad.

This recipe was designed by local chef:
Dan Tobias-Kotyk & Perspectives
Dan Tobias-Kotyk is a graduate from St. Cloud State University in Social Studies/Secondary Education. He also is a self proclaimed “foodie” and licensed teacher. In 1998 when Perspectives launched their Kids Cafe program Dan was hired to run the kitchen and forever to be called Chef Dan. Under Chef Dan’s direction, as well a licensed nutritional consultant, Kids Cafe has grown into a five day/week 12 month/year nutritional program that serves over 15,000 healthy meals/snacks each year to at-risk students in grades K-8 that live in St. Louis Park.
Ingredients
Red Wine Vinegar
Sambal
Rice seasoning
Basmati Rice
Garlic
Parsley
Oregano
Baby kale
Green Onions
Red Bell Pepper
Chicken breasts
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Julienne
To slice into thin strips about the size of matchsticks.
Sear
To cook the surface of meat very quickly with intense heat.
What you need
Medium sauté pan
Medium pot
Food processor or blender
Medium bowl