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Chimichurri Rice Bowl

Chimichurri Rice Bowl



4 cups flat leaf parsley
⅓ - ½ cup fresh oregano leaves (or substitute 1 Tbsp. dried oregano for each ¼ cup fresh)
6 cloves garlic
1 cup extra virgin olive oil
1½ Tbsps. Hungarian paprika
1 Tbsp. ground cumin
½ cup lemon juice
⅓ cup sherry vinegar
½ cup water as needed kosher salt as needed ground black pepper


4½ lbs. boneless chicken breast, cubed as needed kosher salt as needed ground black pepper
24 each bamboo skewers, soaked in water
3 Tbsps. olive oil
1½ lbs. yellow squash, cubed
1½ lbs. zucchini, cubed
1¼ lbs. red bell peppers, large dice
1¼ lbs. sweet onion, large dice
3 qts. cooked whole grain brown rice or rice pilaf
12 sprigs fresh parsley or oregano, optional for garnish
12 wedges lemon, optional for garnish

1. For the marinade:In a food processor, combine parsley, oregano and garlic and process for 30 seconds. Add olive oil, paprika and cumin and process 10 seconds. Add lemon juice and vinegar and process 1 minute. Remove from processor and add water. Adjust seasoning with salt and pepper. Cover and refrigerate at least 2 hours before using.

2. For the rice bowl:In a non-reactive container, combine cubed chicken and ¾ cup of the marinade. Cover and refrigerate at least 1 hour. Remove chicken from marinade; discard used marinade. Season with salt and pepper. Skewer cubes (3 per skewer) and grill or broil until browned and tender. Remove from heat and keep warm until ready to use.

3. In a sauté or grill pan, heat oil; add vegetables and sauté until crisp. Toss with 1 cup of the remaining marinade; simmer 1 minute. Adjust seasoning with salt and pepper, if desired.

4. 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. Drizzle with 1 Tbsp. reserved marinade and garnish with parsley or oregano sprig and lemon wedge, if desired.

Recipe and photo from USA Rice Federation.

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