Zippy Chimichurri Shrimp Bowls*Health Product Line balanced core

Name: Zippy Chimichurri Shrimp Bowls*Health Product Line balanced core with Lemony Chickpea-Wild rice and Broiled Veggies
Total time: 5 h
Yield: 2
Cuisine: Argentinian
Ingredients: 285 g Shrimp; 1 unit(s) Chickpeas; ½ cup Wild Rice Medley; 1 unit(s) Lemon; 7 g Parsley; 1 tbsp White Wine Vinegar; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; 7 g Chives; 1 unit(s) Garlic, cloves; 1.5 tbsp Oil*

with Lemony Chickpea-Wild rice and Broiled Veggies

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Allergens:

Shrimp

•Sulphites

The quantities provided above are averages only.

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

Preparation Time5 hours

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

1 unit(s)

Chickpeas

½ cup

Wild Rice Medley

1 unit(s)

Lemon

7 g

Parsley

1 tbsp

White Wine Vinegar

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

7 g

Chives

1 unit(s)

Garlic, cloves

Not included in your delivery

1.5 tbsp

Oil*

Nutrition Values

Calories590 kcal

Fat16 g

Saturated Fat2 g

Carbohydrate77 g

Sugar7 g

Dietary Fiber12 g

Protein36 g

Cholesterol180 mg

Sodium1120 mg

Potassium1200 mg

Calcium175 mg

Iron3 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

•Strainer

•Medium Pot

•Baking Sheet

•Aluminum Foil

•Zester

•Small Bowl

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, stir in wild rice medley and 1 cup (2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.

Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moon.
Core, then cut pepper into 1/2 inch pieces.
To a foil-lined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper if desired. Toss to coat.
Broil in the middle of the oven for 7-9 min, stirring halfway until tender-crisp and lightly charred.

While veggies roast, zest, then juice half the lemon. Cut remaining into wedges
Roughly chop parsley.
Thinly slice chives.
Peel, then mince or grate garlic.
To a small bowl, add garlic, vinegar, half the parsley and half the chives. Season with salt and pepper. Stir to mix.

Drain, then rinse chickpeas.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) olive oil, then chickpeas. Cook for 3-5 min, stirring often until golden.
Add lemon zest and remaiing garlic. Season with salt and pepper, if desired.

Drain and rinse shrimp, then pat dry with paper towels. On a baking sheet, toss shrimp 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper if desired.
Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**