Ingredients:
For the Chicken:
- 4-6 Chimichurri pre-marinated boneless, skinless chicken thighs
For the Rice:
- 1 1/2 cups long-grain rice
- 3 cups water
- 1 teaspoon salt
For the Bowl:
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium-sized zucchini, thinly sliced
- 1 medium-sized carrot, julienned
- 1 avocado, sliced
- Fresh cilantro leaves for garnish
Optional:
- Extra chimichurri sauce for drizzling
Instructions:
Cook the Chicken:
- Preheat Grill or Oven:
- Grill: Preheat to medium-high heat.
- Oven: Preheat to 425°F (220°C).
- Cook the Chicken:
- Grill: Place the chicken thighs on the grill for about 6-7 minutes per side, until the internal temperature reaches 165°F (74°C).
- Oven: Place chicken on a lined baking sheet and bake for about 20-25 minutes, or until internal temperature reaches 165°F (74°C).
- Rest and Slice: Let the chicken rest for a few minutes before slicing into strips.
Prepare the Rice:
- Cook Rice: Bring the water to a boil in a pot, add the salt and rice. Reduce heat to low, cover, and cook for 18 minutes or until rice is tender.
Prepare the Veggies:
- Sauté Peppers and Zucchini: In a skillet over medium heat, sauté the bell peppers and zucchini until tender-crisp. Set aside.
Assemble the Bowl:
- Layer Rice: In individual bowls, start with a layer of cooked rice.
- Add Chicken: Place slices of the cooked Chimichurri chicken over the rice.
- Add Veggies: Add sautéed bell peppers, zucchini, and raw carrot juliennes around the chicken.
- Garnish: Top with avocado slices and fresh cilantro leaves.
- Optional: Drizzle with extra chimichurri sauce if desired.
Enjoy your Chimichurri Chicken Thigh Rice Bowl! It’s a nourishing and tasty meal that brings the flavors of chimichurri to the forefront.