Name: Chicken Chimichurri
Cook time: 2400 s
Total time: 2400 s
Yield: 4 servings
Ingredients: boneless, skin on chicken thighs; sweet paprika; salt; garlic powder; capsicum (red pepper); ripe avocado, sliced; ciabatta rolls; For the Chimichurri Mayo:; flat parsley leaves, finely chopped; fresh oregano leaves, finely chopped; small red chilli, seeds removed for less heat; garlic; red wine vinegar; olive oil; lemon zest; lemon juice; large egg yolks; Salt and pepper to taste; For the Rocket Salad:; fresh rocket (arugula); lemon juice; olive oil

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The guy behind Dan’s Food for Thought.
I spent a good chunk of my life working in kitchens before moving away from hospitality into another industry. But my love for cooking and food never really went anywhere.
One day, my partner said, “Why don’t you start a social media account to share your food ideas?”
So I did — and I’m glad I listened.
I started creating food content a few years ago and got hooked straight away. I’ve always loved getting creative in the kitchen, and that’s where my love for sandwiches really took off.
 There’s something about building a sandwich — playing around with different flavours and textures — that never gets old.
Now I spend my time coming up with new ideas, turning them into recipes, and sharing them to inspire more people to cook.
Safe to say, I’m exactly where I’m meant to be — and it’s all thanks to the people who support what I do.
I appreciate every single one of you.

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Chicken Chimichurri

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