XL Chimichurri 2x Organic Chicken Skewers
2x the portions for family dinner or leftovers
- Soy
- Wheat
- Eggs
- Milk
Soy-honey marinated chicken skewers are seared until lightly charred and served over buttery scallion jasmine rice alongside paprika-roasted zucchini. A creamy chimichurri mayo drizzled over the top adds a bright, herby finish. The skewers and zucchini can also be cooked on the grill for a smoky outdoor twist.
Ingredients
40 ounce
Organic Chopped Chicken Breast
2 unit
Zucchini
1 tablespoon
Savory Paprika Blend
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
16 unit
Wooden Skewers
4 teaspoon
Honey
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Lime
3 clove
Garlic
4 unit
Scallions
1.5 cup
Jasmine Rice
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic. Quarter limes. Trim and cut zucchini lengthwise into ¼-inch-thick planks. Trim scallions.
In a shallow dish (long enough to fit the skewers; we used an 8-by-8-inch baking dish for 8 servings), whisk together soy sauce, honey, garlic, juice from half the limes, half the Savory Paprika Blend, and 2 TBSP oil (4 TBSP for 8).
Pat chicken* dry with paper towels.
Carefully thread chicken onto skewers. Add skewers to marinade; set aside to marinate, turning occasionally.
In a medium pot (large pot for 8 servings), combine rice, 2¼ cups water (4½ cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, toss zucchini and scallions on a baking sheet with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper. (For 8 servings, divide everything between two baking sheets, using a large drizzle of oil for each sheet; roast on top and middle racks, swapping rack positions halfway through.)
Roast on top rack until lightly browned and tender, 12-15 minutes, flipping halfway through. TIP: You can use a grill instead of the oven here!
Heat a drizzle of oil in a large pan or grill pan over medium-high heat. Add skewers and cook until chicken is lightly charred and cooked through, 5-7 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between batches.)
While skewers cook, in a small bowl, combine mayonnaise, chimichurri, and a squeeze of lime juice. TIP: The skewers can be grilled with the zucchini and scallions as well!
Transfer roasted scallions to a cutting board and roughly chop.
Fluff rice with a fork; stir in chopped scallions and 2 TBSP butter (4 TBSP for 8 servings). Taste and season with salt and pepper.
Divide rice, chicken skewers, and zucchini between shallow bowls. Drizzle creamy chimichurri over chicken and serve with remaining lime wedges on the side.
