Chimichurri Chicken Thigh Rice Bowl

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:

1. Preheat Grill or Oven:
   • Grill: Preheat to medium-high heat.
   • Oven: Preheat to 425°F (220°C).
2. 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).
3. Rest and Slice: Let the chicken rest for a few minutes before slicing into strips.

Prepare the Rice:

1. 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:

1. Sauté Peppers and Zucchini: In a skillet over medium heat, sauté the bell peppers and zucchini until tender-crisp. Set aside.

Assemble the Bowl:

1. Layer Rice: In individual bowls, start with a layer of cooked rice.
2. Add Chicken: Place slices of the cooked Chimichurri chicken over the rice.
3. Add Veggies: Add sautéed bell peppers, zucchini, and raw carrot juliennes around the chicken.
4. Garnish: Top with avocado slices and fresh cilantro leaves.
5. 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.