Chimi Chicken & Yellow Rice Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken breast
  8 oz
• chicken stock concentrate
  2 unit
• chili pepper
  1 unit
• cilantro
  1 c
• cumin
  1 tsp
• garlic
  2 cloves
• jasmine rice
  1 c
• lemon
  1 unit
• long green pepper
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• salt
  1 tsp
• tomato
  1 unit
• turmeric
  1 tsp
• water

🍳 Cookware

• small pot
• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. In a small pot , combine jasmine rice , half the chicken stock concentrate , 1¼ cups water , and ¼ tsp turmeric . 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.

   jasmine rice: 1 c, chicken stock concentrate: 2 unit, water, turmeric: 1 tsp
2. 

   2

   Meanwhile, halve, core, and slice long green pepper into ½-inch-thick strips. Halve, peel, and cut onion 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 , salt , and black pepper . Roast on top rack until softened and lightly charred ⏱️ 18-20 minutes .

   long green pepper: 1 unit, onion: 1 unit, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies roast, finely dice tomato . Zest 1 lemon ; quarter lemons. Mince garlic . Finely chop cilantro . Thinly slice chili pepper .

   tomato: 1 unit, lemon: 1 unit, garlic: 2 cloves, cilantro: 1 c, chili pepper: 1 unit
4. 

   4

   In a small bowl , combine cilantro, half the cumin , 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.

   cumin: 1 tsp
5. 

   5

   Pat chicken breast 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.

   chicken breast: 8 oz
6. 

   6

   Fluff rice with a fork; stir in 1 tbsp butter 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.

   butter: 1 tbsp