Chimi Chicken & Yellow Rice Bowls
with Charred Veggies & Fresh Salsa
We’re big fans of the ubiquitous “power bowl,” but we have to admit: this one’s extra special. It’s a veritable one-bowl feast that’s positively bursting with flavor. The base is a savory and vibrant yellow rice. On top, there’s cumin-spiced chicken, lightly charred veggies, fresh tomato salsa, and the world’s best condiment: chimichurri. It’s bright, tangy, herbaceous, and (most of all) delicious. Cilantro, garlic, lemon, and chili pepper provide punchy flavors that lift everything they touch to new delicious heights...this dish being no exception. One bite will have you bowled over!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
1 unit
Poblano Pepper
1 unit
Yellow Onion
1 unit
Roma Tomato
2 unit
Lemon
2 clove
Garlic
¼ ounce
Cilantro
1 unit
Chili Pepper
1 teaspoon
Cumin
10 ounce
Chicken Breast Strips
Not included in your delivery
3 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 1¼ cups water (2¼ cups for 4 servings), and ¼ tsp turmeric (½ tsp for 4; we sent more). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, halve, core, and slice poblano into ½-inch-thick strips. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4 servings). Toss poblano and onion wedges on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until softened and lightly charred, 18-20 minutes.
While veggies roast, finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro. Thinly slice chili.
In a small bowl, combine cilantro, half the garlic, half the cumin (you’ll use the rest later), and juice from 1 lemon (2 lemons for 4 servings). Add as much lemon zest and chili as you like. Stir in 2 TBSP olive oil (4 TBSP for 4); season generously with salt and pepper. In a separate small bowl, combine tomato, minced onion, and lemon juice to taste. Season with salt and pepper.
Pat chicken dry with paper towels; season with salt, pepper, and remaining cumin. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4 servings) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls and top with veggies, chicken, and salsa. Spoon chimichurri over chicken. Serve with remaining lemon wedges on the side.
