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This version of a chimichurri chicken rice bowl is elimination diet friendly and a super easy 1 bowl meal that travels well for lunches. Many chimichurri recipes use lemon juice as the acid. A strict elimination diet eliminates citrus so this version uses red wine vinegar instead. If you’re also eliminating all forms of alcohol you may use apple cider vinegar or rice vinegar for a lighter flavor.
As with many of these kinds of recipes I use just whatever cooked chicken I have already prepared. I find it’s easiest to heat a skillet over medium low heat, drizzle with olive oil. Brown on one side for 7-8 minutes, flip and cover and cook for another 10 until the internal temp reads 160 F. Super easy, just let them rest for a few minutes and slice them up. But you can cook the chicken however you like just as long as you get it to a safe internal temperature.
This recipe also works really well for pan cooking the chicken because you can saute the vegetables right after the chicken finished. Simply remove the chicken from the pan and toss the vegetables right in there. You’ll get the addition of the browning flavor left behind from the cooked chicken, it’ll add more depth of flavor to this chimichurri chicken rice bowl.
I also will continue to swear by using a rice cooker for all of your grains. It’s a bit of an upfront cost but it is so worth it. You don’t need to watch a pan and the rice comes out perfect every time. It’s foolproof. Even for those like me who are at high altitude! I am such a convert to this handy device. You can get a relatively inexpensive one here:
Ingredients
- 2 cooked chicken breasts, sliced
- 3 cups cooked brown rice
- 2 carrots, shredded
- 1 stalk celery, diced
- 1 yellow onion, diced
- 1 cup fresh parsley
- 2 tsp dried oregano
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 cloves garlic
- 1 tsp salt
- ¼ tsp black pepper
- olive oil for sauteing
Instructions
- heat a medium skillet over medium low heat and drizzle with olive oil
- saute the carrots, celery, and onion for 7-8 minutes until the onions become translucent
- remove from heat
- toss the sauteed veggies with the rice and chicken
- in a food processor or blender add the remaining ingredients and blend well to make the chimichurri sauce
- toss the chicken mixture with the chimichurri sauce
- serve warm
Chimichurri Chicken Rice Bowl
Ingredients
- 2 cooked chicken breasts sliced
- 3 cups cooked brown rice
- 2 carrots shredded
- 1 stalk celery diced
- 1 yellow onion diced
- 1 cup fresh parsley
- 2 tsp dried oregano
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 cloves garlic
- 1 tsp salt
- ¼ tsp black pepper
- olive oil for sauteing
Instructions
- heat a medium skillet over medium low heat and drizzle with olive oil
- saute the carrots, celery, and onion for 7-8 minutes until the onions become translucent
- remove from heat
- toss the sauteed veggies with the rice and chicken
- in a food processor or blender add the remaining ingredients and blend well to make the chimichurri sauce
- toss the chicken mixture with the chimichurri sauce
- serve warm