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Chimichurri is one of those mouth-watering sauces that explodes with flavor upon first bite! Try this recipe now… Trust us. Herbaceous chicken thighs are seared to perfection, smothered in chimichurri, served over a bed of Spicy Cauliflower Quinoa. Pair with your favorite veggie!
This recipe features our Mission Trail brand olive oil which is an exclusive olive oil for Save Mart and Lucky stores in Northern California. It’s most closely matched by our Marsala olive oil, but feel free to use ANY of our varietal olive oils.
2 lb Chicken Thighs
3/4 Cup Marsala Olive Oil
1/2 Cup Sciabica's Red Wine Vinegar
4 Cloves Garlic
1 Whole Shallot (roughly chopped)
3 Tbsp Red Chili Flakes
1/2 Cup Cilantro (roughly chopped)
1/4 Cup Flat Leaf Parsley (roughly chopped)
2 Tbsp Oregano (roughly chopped)
1 Tsp Sea Salt
2 Tsp Sciabica's Jalapeno Olive Oil
1 Cup Quinoa
2 Cups Chicken Broth
16 oz Riced Cauliflower
2 Tsp Sea Salt
Place all chimichurri ingredients into a food processor and pulse until combined but still slightly chunky
Set aside ½ cup of chimichurri.
Place chicken thighs in a storage container and cover with remaining chimichurri, completely coating each piece.
Marinate chicken for 2 hours in the fridge.
Rinse quinoa with strainer until water runs clear
Place in a pot with chicken stock and cook on Medium heat for 15 minutes or until all the liquid has been absorbed.
Heat up a non-stick pan with Jalapeno olive oil on Medium-High heat
Saute cauliflower and 1tsp salt (or to taste) in the pan with Jalapeno olive oil on until lightly browned.
Add cauliflower to cooked quinoa.
Heat up a non-stick pan with a lite coating of EVOO on Medium-High heat.
Saute marinated chicken in pan, flipping regularly, until internal temperature reaches 165 degrees
Serve it up with your favorite sauteed or steamed veggies!