Cumin-Spiced Chicken and Yellow Rice Bowls with Chimichurri and Charred Veggies

This vibrant bowl is a feast for the senses, packed with bold flavors and colorful ingredients. The base is savory yellow rice, topped with cumin-spiced chicken, lightly charred veggies, fresh tomato salsa and a bright, herbaceous chimichurri.

The chimichurri, made with cilantro, garlic, lemon and chili, adds a punchy tang that elevates every bite. It’s a satisfying, wholesome meal that comes together quickly for a weeknight dinner.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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 jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Fluff with a fork and set aside.
2. Prepare the chimichurri: Finely chop cilantro, garlic, chili pepper (remove seeds for less heat) and half the lemon juice. Mix with a pinch of salt and pepper. Set aside.
3. Season the chicken: In a bowl, toss chopped chicken breast with cumin, turmeric, salt and pepper.
4. Char the veggies: Slice onion and long green pepper into strips. Heat a drizzle of oil in a skillet over high heat. Add onion and pepper, cooking until charred and tender, about 4-5 minutes. Remove from skillet.
5. Cook the chicken: In the same skillet, add a little more oil if needed. Cook the seasoned chicken until golden and cooked through, about 5-6 minutes.
6. Make the salsa: Dice tomato and mix with remaining lemon juice, a pinch of salt and pepper.
7. Assemble bowls: Divide yellow rice among bowls. Top with charred veggies, chicken and fresh salsa. Drizzle chimichurri over everything. Serve warm.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

How do I store leftovers?

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

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to 2 days in advance and stored in the fridge. Bring to room temperature before serving.