The Nashville Dietitian

Mediterranean Style with a Southern Twist

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Spanish Chicken, Rice, and beans with Chimichurri Sauce

Tonight’s agenda: Spanish flavors but make it high protein and high fiber ❤️

Sunday family dinners is one of the great nostalgias of our time whether a your sharing a meal with your family or you have a few friends or neighbors over – socialization and routine can have a big impact on your health.

My dad is Hispanic and mom cooks some amazing Spanish bowls packed with rice and black beans, chicken, and veggies. These Spanish bowls have become a staple@in our house.

This meal included smoked paprika chicken thighs with homemade chimichurri sauce over rice, seasoned blacked beans, and sautéed peppers and zucchini.

As some of you know, whenever I can add beans to a dish I will they truly have super powers hah!

What are you making for dinner this week?

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Spanish Chicken, Rice, and Beans with Chimichurri Sauce

Smoked paprika chicken thighs with homemade chimichurri sauce over rice, seasoned black beans, and sautéed peppers and zucchini — a high-protein, high-fiber Spanish-inspired family dinner.
Print Recipe
Ingredients Method

Ingredients
  

For the chicken:
  • Olive oil
  • 1.5 lb chicken thigh
  • Salt and pepper
  • Smoked paprika
For the Chimichurri:
  • 1 cup fresh parsley leaves
  • 1 cup cilantro large stems removed
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic
  • 1 lime juiced
  • 1/2 tsp red pepper flakes
  • Salt and pepper
  • For the Black Beans:
  • Olive oil
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 2 cans black beans drained
  • 1 tbsp cilantro chopped
  • Salt and pepper
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • For the Vegetables:
  • 3 colorful bell peppers cored and sliced
  • 1 red onion halved and sliced
  • 1 large or 2 small zucchini halved and cut into moons
  • Olive oil
  • Salt and pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • red pepper flakes per preference
  • For the Rice:
  • 1 box Spanish rice cooked per directions

Method
 

  1. In a medium deep pan over medium heat, add olive oil, onions, and garlic and sauté until softened, about 5 minutes.
  2. Add in the black beans and mix. Add in the salt, pepper, cumin, and garlic powder. Finish with cilantro and stir to combine. Reduce to lowest simmer on the stove while you finish cooking the rest of the food.
  3. In another deep pan, cook the Spanish rice per box directions.
  4. Blend all chimichurri ingredients (parsley, cilantro, olive oil, red wine vinegar, garlic, lime juice, red pepper flakes, salt and pepper) together until smooth.
  5. Season chicken thighs with salt, pepper, and smoked paprika. In a large sauté pan over medium heat, add about 1 tbsp oil to lightly coat the bottom. Cook chicken top side down for about 5-8 minutes until browned, flip and cook until internal temperature reads 165°F, about another 5-8 minutes. Remove chicken from pan and allow to rest, covered.
  6. In the same pan, add the chopped vegetables and cook until softened. Right before they’re almost cooked through, add salt and pepper to taste, smoked paprika, chili powder, and cumin.
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