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Chimichurri Chicken with Guiso de Lentejas
Chicken Breasts are marinated in a punchy Chimichurri Sauce and then grilled to juicy & tender perfection. Served over a low and slow braised lentil stew, served with blistered bell peppers and a luscious garlicky aioli. This meal is packed with high-protein, fiber-rich ingredients and nutrition, we hope you enjoy!
Nutritional facts
Protein
54g
Carbs
39g
Calories
660
Fat
32g
Ingredients
Canola and Olive Oil Blend, Yellow Bell Pepper, Butter, Extra Virgin Olive Oil, Carrots, Red Onion, Celery, Garlic Powder, Black Pepper, Tomato Paste, Cilantro, Capers, Lemon, Garlic, Canned Tomato, Dijon Mustard, Oregano, Onion, Red Wine, Peas, Kosher Salt, Green Lentils, Mayonnaise, Granulated Garlic, Lemon Juice, Crushed Red Pepper, Chicken Breast, Red Bell Pepper, Italian Parsley
Reviews
4.1
Based on 29 reviews
Robert Koleff · 04/19/25
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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