Red Chimichurri Chicken Bowls

Ingredients

• 2 cup roasted red peppers (drained)
• 1.5 cup parsley leaves
• 0.5 cup cilantro leaves
• 8 garlic (cloves)
• 3.5 tsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1 tsp black pepper
• 0.66 cup olive oil (for chimichurri)
• 5 tbsp red wine vinegar
• 6 boneless, skinless chicken thighs
• 6 tbsp red chimichurri (from prepared batch)
• 1 tbsp honey
• kosher salt (to taste for chicken)
• 1 can chickpeas (drained and rinsed)
• 1 pint cherry tomatoes
• 2 carrots (sliced)
• 1 medium zucchini (sliced)
• 1 small red onion (cut into wedges)
• 2 tbsp olive oil (for vegetables)
• salt and pepper (to taste for vegetables)
• cooked rice (for serving)

Steps

1. 1

   Make the red chimichurri: combine the roasted red peppers, parsley, cilantro, garlic, smoked paprika, red pepper flakes, salt, black pepper, olive oil, and red wine vinegar in a food processor.

2. 2

   Blend the chimichurri to your preference—some like it completely smooth, while others like it more chunky. Adjust seasoning with salt and vinegar to taste if needed.

3. 3

   Marinate the chicken: In a large bowl, combine the chicken thighs with 6 tablespoons of the prepared red chimichurri, honey, and a pinch of salt. Toss to coat thoroughly.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray.

6. 6

   Add the chickpeas, cherry tomatoes, sliced carrots, zucchini, and red onion wedges to the tray.

7. 7

   Season the vegetables generously with salt and pepper, drizzle with a bit more olive oil, toss to combine, and spread into an even layer.

8. 8

   Set a lightly greased wire rack over the tray of vegetables. Arrange the marinated chicken thighs on top of the rack.

9. 9

   Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized.

10. 10

    Optional: Broil for 3 to 5 minutes at the end if you want more color on the chicken.

11. 11

    Remove the chicken from the rack and set aside to rest for a few minutes.

12. 12

    While the vegetables are still warm, toss them with a few spoonfuls of the remaining red chimichurri.

13. 13

    Slice the chicken into strips.

14. 14

    Assemble the bowls: Spoon cooked rice into bowls, top with the warm roasted vegetables, and layer the sliced chicken over the top. Drizzle with extra red chimichurri before serving.

Notes

The wire rack allows the chicken juices to drip down and flavor the vegetables while ensuring the chicken gets heat circulation for even cooking. You can store leftover chimichurri in the fridge for up to a week.

Nutrition per serving

• main
• sheet pan
• chicken
• dinner
• healthy
• roasted
• meal prep