---
title: Chimi Chicken & Yellow Rice Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chimi-chicken-yellow-rice-bowls-5e5e9a73e0678c51867e16db
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Kid Friendly
  - Calorie Smart
  - Sodium Smart
rating: 4.5
rating_count: 13900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Portions
    text: Some found the rice portion a bit light for the bowl size.
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/chimi-chicken-yellow-rice-bowls.avif"
---
Preheat oven to 425 degrees. Wash and dry all produce. In a #small pot{}, combine @jasmine rice{1%cup}, half the @chicken stock concentrate{2%unit}, 1¼ cups @water{}, and ¼ tsp @turmeric{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15-18%minutes}. Keep covered off heat until ready to serve.

Meanwhile, halve, core, and slice @long green pepper{1%unit} into ½-inch-thick strips. Halve, peel, and cut @onion{1%unit} into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp. Toss poblano and onion wedges on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until softened and lightly charred ~{18-20%minutes}.

While veggies roast, finely dice @tomato{1%unit}. Zest 1 @lemon{1%unit}; quarter lemons. Mince @garlic{2%cloves}. Finely chop @cilantro{1%cup}. Thinly slice @chili pepper{1%unit}.

In a #small bowl{}, combine cilantro, half the @cumin{1%tsp}, half the garlic, and juice from 1 lemon. Add as much lemon zest and chili as you like. Stir in 2 tbsp olive oil; season generously with salt and black pepper. In a separate #small bowl{}, combine tomato, minced onion, and lemon juice to taste. Season with salt and black pepper.

Pat @chicken breast{8%oz} dry with paper towels; season with salt, black pepper, and remaining cumin. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add chicken breast and cook, stirring occasionally, until browned and cooked through ~{4-6%minutes}. Stir in 2 tbsp water, remaining garlic, and remaining chicken stock concentrate until combined. Simmer until saucy ~{1-2%minutes}. Turn off heat.

Fluff rice with a fork; stir in 1 tbsp @butter{1%tbsp} and season with salt and black pepper. Divide between bowls and top with veggies, chicken breast, and salsa. Spoon chimichurri over chicken breast. Serve with remaining lemon wedges on the side.