Red chimichurri chicken bowls

Name: Red chimichurri chicken bowls
Total time: 25 min
Cuisine: Spanish
Ingredients: 2 cups roasted red peppers, drained; 1.5 cups parsley leaves; 0.5 cup cilantro leaves; 8 cloves garlic; 3.5 tsp smoked paprika; 1 tsp crushed red pepper flakes; 1 tsp kosher salt; 1 tsp black pepper; 0.6666666666666666 cup olive oil; 5 Tbsp red wine vinegar; 6 boneless, skinless chicken thighs; 6 Tbsp red chimichurri; 1 Tbsp honey; Kosher salt to taste; 1 can chickpeas, drained and rinsed; 1 pint cherry tomatoes; 2 carrots, sliced; 1 medium zucchini, sliced; 1 small red onion, in wedges; 2 Tbsp olive oil; Salt and pepper, to taste

25m

Serves 1

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Red chimichurri chicken bowls

facebook.com

25m

Serves 1

Directions

1Combine all red chimichurri ingredients in a food processor and blend to preference, adjusting seasoning with salt and vinegar to taste if needed.
2In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt.
3Preheat the oven to 425°F.
4Line 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.
5Set 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.
6Remove the chicken and set aside to rest.
7Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
8Slice the chicken, spoon rice into bowls, top with warm vegetables, and layer chicken over top.
9Drizzle extra red chimichurri before serving.

Ingredients

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

Red chimichurri chicken bowls

Red chimichurri chicken bowls

Directions

Ingredients

Equipment

Tips

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