HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChimichurri Chicken Bowl
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.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

7 g


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


Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


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
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.
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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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.


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.


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.


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.**


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.


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.