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Chicken, Asparagus & Golden Rice Bowls
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Chicken, Asparagus & Golden Rice Bowls

Chicken, Asparagus & Golden Rice Bowls

with Peas, Red Onion & Pistachio-Parsley Chimichurri

This loaded vegan rice bowl is one hearty flavor bomb of a meal! You’ll whip up a bed of fluffy golden turmeric rice with chewy golden raisins, then top it with a vibrant, garlicky mix of sautéed asparagus, red onion, and sweet peas. It’s all drizzled with a zingy, herbaceous homemade pistachio and parsley chimichurri that complements the whole dish beautifully.

Tags:
New
Allergens:
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time15 minutes
DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

1 teaspoon

Turmeric

¾ cup

Jasmine Rice

1 unit

Veggie Stock Concentrate

¼ ounce

Parsley

1 unit

Red Onion

6 ounce

Asparagus

½ ounce

Pistachios

(Contains Tree Nuts)

1 teaspoon

Garlic Powder

5 teaspoon

Red Wine Vinegar

4 ounce

Peas

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

2.5 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories860 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate94 g
Sugar19 g
Dietary Fiber7 g
Protein44 g
Cholesterol105 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Small Bowl
Large Pan

Instructions

Start Prep & Cook Rice
1

• Wash and dry produce. • Peel and mince garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add half the minced garlic and half the turmeric (all the turmeric for 4 servings). Cook, stirring constantly, until fragrant, 30-60 seconds. • Add rice, stock concentrate, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish Prep & Make Sauce
2

• While rice cooks, mince parsley. Roughly chop pistachios. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • In a small bowl, combine parsley, pistachios, garlic powder, 2½ TBSP olive oil, 1 tsp vinegar, salt, and pepper (5 TBSP olive oil and 2 tsp vinegar for 4). TIP: Add a little more vinegar if you prefer a tangier chimichurri.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and sliced onion; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. • In the last minute of cooking, stir in peas and remaining minced garlic. Cook, stirring occasionally, until garlic is fragrant and peas are warmed through.

Use pan used for chicken or turkey here. Once peas are warmed through, stir chicken or turkey into pan.

Finish & Serve
4

• Fluff rice with a fork; stir in raisins. • Divide rice between shallow bowls and top with veggies. Drizzle chimichurri over top. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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