Red chimichurri chicken bowls

30 mins
Serves 1
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Directions

  1. 1Combine all red chimichurri ingredients in a food processor and blend to preference. Adjust seasoning with salt and vinegar to taste if needed.
  2. 2Combine all red chimichurri ingredients in a food processor and blend to preference. Adjust seasoning with salt and vinegar to taste if needed.
  3. 3Combine all red chimichurri ingredients in a food processor and blend to preference. Adjust 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 to marinate the chicken.
  5. 5In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt to marinate the chicken.
  6. 6In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt to marinate the chicken.
  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 and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit more olive oil, toss, and spread into an even layer.
  11. 11Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit more olive oil, toss, and spread into an even layer.
  12. 12Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit 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. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized.
  14. 14Set a lightly greased wire rack over the tray. Arrange the marinated chicken thighs on top. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized.
  15. 15Set a lightly greased wire rack over the tray. Arrange the marinated chicken thighs on top. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized.
  16. 16Broil for 3 to 5 minutes at the end if you want more color.
  17. 17Broil for 3 to 5 minutes at the end if you want more color.
  18. 18Broil for 3 to 5 minutes at the end if you want more color.
  19. 19Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  20. 20Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  21. 21Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
  22. 22Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle extra red chimichurri before serving.
  23. 23Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle extra red chimichurri before serving.
  24. 24Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle 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
  • 0.66 cup olive oil
  • 0.66 cup olive oil
  • 0.66 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 bowlovensheet trayparchment paperwire rackbowls

Tips

  • Blend chimichurri to preference (smooth or chunky).
  • Adjust seasoning of chimichurri with salt and vinegar.
  • Broil chicken for 3 to 5 minutes at the end for more color.