Red chimichurri chicken bowls

25 mins
Serves 1
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Directions

  1. 1Combine all red chimichurri ingredients in a food processor and blend to preference, adjusting seasoning with salt and vinegar to taste if needed.
  2. 2Combine all red chimichurri ingredients in a food processor and blend to preference, adjusting seasoning with salt and vinegar to taste if needed.
  3. 3Combine all red chimichurri ingredients in a food processor and blend to preference, adjusting seasoning with salt and vinegar to taste if needed.
  4. 4In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt.
  5. 5In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt.
  6. 6In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt.
  7. 7Preheat the oven to 425°F.
  8. 8Preheat the oven to 425°F.
  9. 9Preheat the oven to 425°F.
  10. 10Line a sheet tray with parchment paper, drizzle with olive oil, add the vegetables, season generously with salt and pepper, drizzle with more olive oil, toss, and spread into an even layer.
  11. 11Line a sheet tray with parchment paper, drizzle with olive oil, add the vegetables, season generously with salt and pepper, drizzle with more olive oil, toss, and spread into an even layer.
  12. 12Line a sheet tray with parchment paper, drizzle with olive oil, add the vegetables, season generously with salt and pepper, drizzle with more olive oil, toss, and spread into an even layer.
  13. 13Set a lightly greased wire rack over the tray, arrange the marinated chicken thighs on top, and roast for 25 minutes, or until the chicken is cooked through and vegetables are lightly caramelized.
  14. 14Set a lightly greased wire rack over the tray, arrange the marinated chicken thighs on top, and roast for 25 minutes, or until the chicken is cooked through and vegetables are lightly caramelized.
  15. 15Set a lightly greased wire rack over the tray, arrange the marinated chicken thighs on top, and roast for 25 minutes, or until the chicken is cooked through and vegetables are lightly caramelized.
  16. 16Remove the chicken and set aside to rest.
  17. 17Remove the chicken and set aside to rest.
  18. 18Remove the chicken and set aside to rest.
  19. 19Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  20. 20Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  21. 21Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  22. 22Slice the chicken, spoon rice into bowls, top with warm vegetables, and layer chicken over top.
  23. 23Slice the chicken, spoon rice into bowls, top with warm vegetables, and layer chicken over top.
  24. 24Slice the chicken, spoon rice into bowls, top with warm vegetables, and layer chicken over top.
  25. 25Drizzle extra red chimichurri before serving.
  26. 26Drizzle extra red chimichurri before serving.
  27. 27Drizzle extra red chimichurri before serving.

Ingredients

  • 2 cups roasted red peppers, drained
  • 2 cups roasted red peppers, drained
  • 2 cups roasted red peppers, drained
  • 1.5 cups parsley leaves
  • 1.5 cups parsley leaves
  • 1.5 cups parsley leaves
  • 0.5 cup cilantro leaves
  • 0.5 cup cilantro leaves
  • 0.5 cup cilantro leaves
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 3.5 tsp smoked paprika
  • 3.5 tsp smoked paprika
  • 3.5 tsp smoked paprika
  • 1 tsp crushed red pepper flakes
  • 1 tsp crushed red pepper flakes
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.6666666666666666 cup olive oil
  • 0.6666666666666666 cup olive oil
  • 0.6666666666666666 cup olive oil
  • 5 Tbsp red wine vinegar
  • 5 Tbsp red wine vinegar
  • 5 Tbsp red wine vinegar
  • 6 boneless, skinless chicken thighs
  • 6 boneless, skinless chicken thighs
  • 6 boneless, skinless chicken thighs
  • 6 Tbsp red chimichurri
  • 6 Tbsp red chimichurri
  • 6 Tbsp red chimichurri
  • 1 Tbsp honey
  • 1 Tbsp honey
  • 1 Tbsp honey
  • Kosher salt to taste
  • Kosher salt to taste
  • Kosher salt to taste
  • 1 can chickpeas, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 2 carrots, sliced
  • 2 carrots, sliced
  • 2 carrots, sliced
  • 1 medium zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 small red onion, in wedges
  • 1 small red onion, in wedges
  • 1 small red onion, in wedges
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • Salt and pepper, to taste

Equipment

food processorlarge bowlsheet trayparchment paperwire rackbowls

Tips

  • Blend the red chimichurri to your preference: smooth or chunky.
  • Adjust chimichurri seasoning with salt and vinegar as needed.
  • Broil for 3 to 5 minutes at the end for more color on the chicken and vegetables.
  • Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  • Drizzle extra red chimichurri before serving.