The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gaucho-Style Chicken, Quinoa & Fresh Chimichurri
red cabbage and carrot.
Ready in 20
High protein
New
Serving size
Ingredients
- 1 red cabbage
- 1 handful of fresh coriander
- 1 tsp smoked paprika
- 80g quinoa (quinoa (100%))
- 1 tsp ground cumin
- ½ tsp red chilli flakes
- 1 shallot
- 300g British Free Range chicken thighs
- 1 handful of fresh flat-leaf parsley
- 1 carrot
- 2 garlic clove
- 2 tbsp red wine vinegar
Nutritional Information
Calories: 563
Protein: 40g
Carbs: 35g
Fat: 31g
Gaucho-Style Chicken, Quinoa & Fresh Chimichurri
red cabbage and carrot.
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Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked.
- Finely chop or crush the garlic. Roughly chop half the shallot and finely dice the other half. In a bowl, mix the chicken with the cumin, paprika, garlic and roughly chopped shallot (keeping the finely diced shallot for later on). Season with sea salt and black pepper.
- Heat a large frying pan with 1 tbsp oil on a medium heat and add the chicken. Trim and finely slice the cabbage and add it to the pan too. Season with sea salt and cook together for 10-15 mins, turning the chicken and stirring the cabbage occasionally, until the chicken is cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Make the chimichurri; roughly chop the parsley and coriander. In a small bowl mix together the vinegar, finely diced shallot, chilli flakes (add less for less heat), half the parsley and coriander, 1 tbsp olive oil and a pinch of sea salt.
- Coarsely grate the carrot and add it to the quinoa pan in the final minute of cooking then drain together and stir into the chicken pan along with the remaining herbs. Season with sea salt to taste, serve in bowls then top with the chimichurri.
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