Allspice chicken with chimichurri and brown rice

Prep Time: 15
Cooking Time: 30
No of Serves: 4

Corporate Partner Sprout


¾ Cup brown rice

4 Spring onions, finely sliced

2 Tablespoons currants

2 Tablespoons red wine vinegar, plus 2 tablespoons extra

2 Cups baby spinach

1 Punnet cherry tomatoes, halved

1 bunch firmly packed basil leaves

2 Teaspoons ground cumin, plus 1 tablespoon extra

1 Tablespoon olive oil, 1 tablespoon extra

2 Teaspoons allspice

2 Teaspoons olive oil

8 Chicken tenderloins (or 2 chicken breast fillet, sliced 1.5cm thick)

2 Bunches asparagus

1 Long red chilli, finely sliced

3 Garlic cloves, finely sliced

Nutrition Information (per serve)

Energy 2139 kJ (511 calories)
Protein 34.3g
Total Fat 21.7g
Carbohydrates 40.7g
Saturated Fat 3.7g
Sodium 72mg


Place rice in a small saucepan, cover with hot water and bring to the boil. Reduce heat to a simmer and cook for 18-25 minutes or until tender. Stir through spring onion, currants, cherry tomatoes, two tablespoons of vinegar and baby spinach.

To make the chimmichurri finely chop the basil (reserve ¼ bunch leaves for serving) and combine in a bowl with two teaspoons of cumin, olive oil and remaining two tablespoons of red wine vinegar. Set aside to serve.
Rub remaining cumin and the allspice over the chicken. Heat a large frying pan with one tablespoon of olive oil. Cook over high heat for 2-3 minutes each side or until golden and just cooked through. Remove chicken from pan and add asparagus, chilli and garlic. Cook for 2-3 minutes or until asparagus is bright green and lightly charred.

Serve chicken and asparagus on rice with chimichurri to top.


This recipe featured in the Australia’s Healthy Weight Week cookbook Everyday Healthy: Seasonal, Fresh, and Tasty Bumper Edition, developed in collaboration with Sprout Cooking School.

For more delicious recipes like this, head to the AHWW website to download the full cookbook.