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Chimichurri Chicken Bowl

Chimichurri Chicken Bowl

with Fresh Salsa and Charred Veggies

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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! Savoury and vibrant yellow rice is topped with cumin-spiced chicken, lightly charred veggies, fresh tomato salsa, and the world’s best condiment: chimichurri.

Allergens:Sulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

7 g

Cilantro

¾ cup

Basmati Rice

1 tbsp

Cumin-Turmeric Spice Blend

80 g

Roma Tomato

200 g

Green Bell Pepper

113 g

Red Onion

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat26 g
Saturated Fat5 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber4 g
Protein47 g
Cholesterol125 mg
Sodium430 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat.While water boils, core then cut the pepper into 1/2-inch strips. Peel, halve, then slice half the onion into 1/4-inch strips. Cut the remaining half of onion into 1/4-inch pieces. Roughly chop the tomato. Finely chop cilantro.

2

Add rice and half the cumin-turmeric blend to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

While the rice cooks, toss the peppers and onion slices with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Broil veggies in the middle of the oven until softened and beginning to char, 6-8 min.

4

Pat the chicken dry with paper towels. Season with salt and the remaining cumin-turmeric blend.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Cook on one side, until bottom is golden, 6-7 min. Flip chicken over, then cover and cook, until golden-brown and cooked through, 6-7 min.**

5

Stir together the cilantro, 1 tbsp oil (dbl for 4ppl), and half the vinegar in a small bowl. Set aside. Stir together the tomato, chopped onion, and remaining vinegar in a medium bowl. Season with salt and pepper. Set aside.

6

Fluff the rice with a fork. Season with salt and pepper. Slice the chicken. Divide the rice between bowls and top with the veggies, chicken and salsa. Spoon the chimichurri over top.