Chimichurri Rice Bowl
With a whole grain base of brown rice, this Rice Bowl is full of flavor, vegetables and protein. Plus its rich, robust marinade of fresh herbs and spices has multiple uses: marinating the chicken or beef before grilling, tossing with grilled vegetables, and drizzling over the finished rice bowl for a triple layer of flavor and texture.
Yield: 12 ServingsServing Size: 1 cup rice/1 cup vegetables/1 protein
Prep Time: 90 minutes
Cooking Time: 10 minutes
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| Ingredient | Quantity | Instruction |
|---|---|---|
| boneless chicken breast or beef sirloin, cubed | 4 1/2 lb. | 1. In a non-reactive container, combine cubed chicken or beef and 3/4 cup Chimichurri Marinade*. Cover, refrigerate and marinate at least 1 hour. Remove meat from marinade, season with salt and pepper, skewer cubes (3 cubes per skewer) and grill or broil until browned and tender. Remove from heat and keep warm until ready to use. |
| Chimichurri Marinade, see recipe | 2 1/2 c. | |
| kosher salt | as needed | |
| ground black pepper | as needed | |
| bamboo skewers, soaked in water | 24 | |
| olive oil | 3 tbsp. | 2. In a sauté or grill pan, heat oil; add vegetables and saute until crisp. Toss with 1 cup Chimichurri Marinade*; simmer 1 minute. Adjust seasonings with salt and pepper, if desired. |
| yellow squash, cubed | 1 1/2 lb. | |
| zucchini, cubed | 1 1/2 lb. | |
| red bell peppers, large dice | 1 1/4 lb. | |
| sweet onion, large dice | 1 1/4 lb. | |
| cooked whole grain brown rice or rice pilaf | 3 qt. | 3. For Each Serving: Place 1 cup prepared, hot rice in a bowl or large, wide soup plate. Top with 1 cup cooked vegetables and 2 skewers of grilled chicken or beef. Drizzle with 1 Tbsp. reserved Chimichurri Marinade* and garnish with parsley or oregano sprig and lemon wedge, if desired. |
| fresh parsley or oregano, optional | 12 (sprigs) | |
| lemon, optional | 12 (wedges) | |
