Chimichurri Chicken Bowl with Fresh Salsa and Charred Veggies

Step 1

Before starting, preheat your broiler to high. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat.While water boils, core then cut the pepper into 1/2-inch strips. Peel, halve, then slice half the onion into 1/4-inch strips. Cut the remaining half of onion into 1/4-inch pieces. Roughly chop the tomato. Finely chop cilantro.

Step 2

Add rice and half the cumin-turmeric blend to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Step 3

While the rice cooks, toss the peppers and onion slices with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Broil veggies in the middle of the oven until softened and beginning to char, 6-8 min.

Step 4

Pat the chicken dry with paper towels. Season with salt and the remaining cumin-turmeric blend.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Cook on one side, until bottom is golden, 6-7 min. Flip chicken over, then cover and cook, until golden-brown and cooked through, 6-7 min.**

Step 5

Stir together the cilantro, 1 tbsp oil (dbl for 4ppl), and half the vinegar in a small bowl. Set aside. Stir together the tomato, chopped onion, and remaining vinegar in a medium bowl. Season with salt and pepper. Set aside.

Step 6

Fluff the rice with a fork. Season with salt and pepper. Slice the chicken. Divide the rice between bowls and top with the veggies, chicken and salsa. Spoon the chimichurri over top.