Cumin-Spiced Chicken and Yellow Rice Bowls with Charred Veggies and Fresh Salsa

This vibrant bowl is a feast for the senses, featuring cumin-spiced chicken over turmeric-infused yellow rice, topped with charred poblano and onion, fresh tomato salsa and a bright, herbaceous chimichurri. Every bite is packed with flavor and texture.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The combination of tangy chimichurri, smoky charred vegetables and tender chicken makes it a satisfying and wholesome meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), half the stock concentrates, 1 tablespoon butter (2 for 4) and ¼ teaspoon turmeric (½ for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered.
2. Preheat oven to 425°F. Wash and dry all produce. Core, deseed and slice poblano into ½-inch-thick strips. Halve, peel and slice onion into ½-inch wedges; mince a few wedges to get 2 tablespoons (3 for 4). Finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro leaves and stems. Thinly slice chili, removing seeds for less heat.
3. Toss poblano and onion wedges with a large drizzle of olive oil, salt and pepper on a baking sheet. Roast on top rack until softened and beginning to char, 18-20 minutes.
4. In a small bowl, combine cilantro, half the cumin, half the garlic, juice from 1 lemon (2 for 4), lemon zest and chili to taste. Stir in 2 tablespoons olive oil (4 for 4); season with salt and pepper. In a separate small bowl, combine tomato, minced onion and lemon juice to taste. Season with salt and pepper.
5. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels. Season with remaining cumin, salt and pepper. Add chicken to pan; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in 2 tablespoons water (4 for 4) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat. Stir in 1 tablespoon butter (2 for 4) until melted.
6. Fluff rice with a fork; season with salt and pepper. Divide between bowls and top with veggies, chicken and salsa. Spoon chimichurri over chicken. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer simmer (about 40-45 minutes).

What can I substitute for chicken stock concentrate?

You can use 1 chicken bouillon cube dissolved in 1/4 cup hot water per concentrate packet or simply use low-sodium chicken broth in place of the water and omit the concentrate.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check that your stock concentrate is certified gluten-free if you have celiac disease.