Cumin Chicken and Yellow Rice Bowls with Charred Veggies and Chimichurri

This vibrant bowl is packed with layers of flavor and texture. The base is a savory yellow rice infused with turmeric, topped with cumin-spiced chicken, lightly charred vegetables and a fresh tomato salsa. The star is the bright, herbaceous chimichurri made with cilantro, garlic, lemon and chili pepper.

Every bite brings together the warmth of cumin, the freshness of herbs and a hint of heat. It’s a satisfying meal that’s as beautiful as it is delicious.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1.5 cups water, 0.75 cup jasmine rice, 1 teaspoon turmeric and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the chimichurri: Finely chop the cilantro, garlic and chili pepper (remove seeds for less heat). In a small bowl, combine with the juice of 1 lemon, 2 tablespoons olive oil and a pinch of salt. Set aside.
3. Make the salsa: Dice the tomato and half the red onion (reserve the other half for the veggies). In a small bowl, combine tomato, diced onion, juice of 1 lemon and a pinch of salt. Set aside.
4. Season the chicken: In a bowl, toss the chopped chicken breast with 1 teaspoon cumin, salt and pepper.
5. Char the veggies: Slice the remaining red onion and the long green pepper into strips. Heat a drizzle of oil in a large skillet over medium-high heat. Add the onion and pepper strips and cook until charred and tender, about 5-7 minutes. Remove from skillet and set aside.
6. Cook the chicken: In the same skillet, add a little more oil if needed. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes.
7. Assemble the bowls: Divide the turmeric rice among bowls. Top with charred veggies, cooked chicken and fresh salsa. Drizzle generously with chimichurri. Serve with lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken with shrimp, tofu or beef. Adjust cooking time accordingly.

What can I use instead of long green pepper?

You can use bell pepper or poblano pepper for a milder flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.