topBanner
Chimi Chicken and Yellow Rice Bowls

Chimi Chicken and Yellow Rice Bowls

with Charred Veggies and Fresh Salsa

Read more

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!

Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Chicken Breast Strips

¾ cup

Jasmine Rice

¼ ounce

Cilantro

2 clove

Garlic

1 teaspoon

Cumin

2 unit

Lemon

1 teaspoon

Turmeric

2 unit

Chicken Stock Concentrate

1 unit

Chili Pepper

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Red Onion

Not included in your delivery

10 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber9 g
Protein36 g
Cholesterol145 mg
Sodium490 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
Utensilsarrow down iconarrow down icon
Small pot
Zester
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4), 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. Turn off heat; keep covered until ready to serve.

2

Preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and slice poblano into ½-inch-thick strips. Halve, peel, and slice onion into ½-inch wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4). Finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro leaves and stems. Thinly slice chili, removing seeds for less heat.

3

Toss poblano and onion wedges with a large drizzle of olive oil, salt, and pepper on a baking sheet. Roast on top rack until softened and beginning to char, 18-20 minutes.

4

In a small bowl, combine cilantro, half the cumin, half the garlic, juice from 1 lemon (2 lemons for 4 servings), and lemon zest and chili to taste. 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.

5

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with remaining cumin, salt, and pepper. Add chicken to pan; cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.

6

Fluff rice with a fork; 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.