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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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°.
