Talk about a bright and flavorful meal, this one has it all. Taco seasoned chicken breast, roasted onions and poblano peppers sitting on a colorful bed of rice and topped with an easy tomato salsa and chimichurri.
But don’t let the long list of ingredients fool you. This recipe comes together in under 1 hour and while that might sound like a lot of time to make dinner, the flavors in this dish are definitely worth the little bit of time this meal takes to prepare.
Chicken
I seasoned the chicken breast with salt, pepper and a package of organic taco seasoning. You can also substitute chicken thighs in this dish.
Salsa
Who knew a salsa as simple as tomatoes, onions and a lemon juice could be so tasty! This salsa adds freshness and flavor to your Chimi Chicken and Yellow Rice Bowl.
Chimichurri
Cilantro, garlic, cumin, lemon juice and lemon zest create this beautiful chimichurri sauce to serve on top of your bowl. Just a little more freshness to blend in with your chicken and roasted veggies.
You can also substitute Italian parsley for the cilantro if cilantro isn’t your thing.
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Adapted from Hello Fresh
Chimi Chicken and Yellow Rice Bowls
Taco seasoned chicken breast with roasted veggies, fresh tomato salsa, and chimichurri set in a bed of yellow rice.
Ingredients
RICE
- 1 tablespoon unsalted butter
- 3 scallions, sliced
- ½ teaspoon turmeric
- 2 cups jasmine rice, rinsed
- 3 cups chicken stock
- 1/8 teaspoon kosher salt
VEGGIES
- 2 poblano peppers, halved, cored and sliced into ½-inch strips
- 2 yellow onions, cut into ½-inch wedges
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
CHIMICHURRI
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 2 lemons, zested and juiced
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
SALSA
- 4 Roma tomatoes, chopped
- 1 lemon, quartered
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
CHICKEN
- 24 ounces chicken breast, cut into 2-inch strips
- Salt and pepper
- 1 package taco seasoning
- 1 tablespoon olive oil
- ¼ cup water
- 1 garlic clove, chopped
Instructions
RICE
- In a medium sized saucepan, add butter and heat over medium-high heat to melt. Add the sliced scallions and ½ teaspoon turmeric and stir to combine. Cook for about 1 minute or until fragrant. Add in the rice, chicken stock, and salt and stir to combine. Bring to a boil and cover. Reduce the heat to low and simmer for about 15 minutes or until the rice is tender. Keep the rice covered until ready to serve.
VEGGIES
- While therice is cooking, toss peppers and onion wedges (reserving 3 of the wedges for the salsa) in a rimmed baking sheet with olive oil. Season with salt and pepper and bake for 20 minutes or until charred and softened.
CHIMICHURRI
- In a small bowl, combine the cilantro, minced garlic, cumin, fresh lemon juice and as much or as little lemon zest as you would like. Stir in olive oil and season with salt and pepper.
SALSA
- In a small bowl add the tomatoes. Mince the reserved onion wedges and mix with the tomatoes. Add a splash of lemon juice, salt and pepper and mix to combine.
CHICKEN
- Pat chicken dry with paper towels and season with salt, pepper and taco seasoning. Heat olive oil in a 12-inch non stick pan over medium-high heat. Add the chicken and cook until browned, about 5 minutes, stirring occasionally. Add water and garlic and cook until saucy, about 2 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 757Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 158mgSodium: 1298mgCarbohydrates: 47gFiber: 5gSugar: 10gProtein: 62g
*Nutrition information is an estimate and will vary.*