Speedy Chimichurri Chicken Rice Bowls

• Meanwhile, wash and dry produce. • Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons.

• When rice has 10 minutes left, open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over high heat. Add chicken, onion, zucchini, tomatoes, and garlic powder; season with a large pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and tomatoes are blistered, 5 minutes. (For 4 servings, work in batches or use a second large pan, adding a large drizzle of oil for each batch.) • Stir in half the chimichurri (all for 4) and continue to cook, stirring occasionally, until chicken is cooked through and veggies are tender, 1-2 minutes more.