Harissa Chicken and Chimichurri Rice Bowl
A delicious rice bowl made in less than 30 minutes
Ingredients
Rice:
- four servings of your favorite rice cooked according to package instructions (I use short grain brown rice)
For Chimichurri:
- 1/4 cup good quality extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup finely chopped parsley
- 2 tablespoons white or yellow onion, finely chopped
- 1 clove garlic, peeled and minced
- 1/4 teaspoon harissa spice blend
- pinch of sea salt and a few turns of freshly ground pepper
For Chicken:
- 1 pound chicken tenders cut into 1 1/2" chunks. (if you cant find tenders, slice 1 pound of chicken breasts thinly, then cut into 1 1/2" chunks)
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons harissa spice blend
- sea salt
Toppings:
- 1 ear corn on the cob, kernels shaved off
- 20 cherry tomatoes, cut in half
- 2 ripe but firm avocados, sliced
- 1/2 cup pickled onions (they come in a jar and can be found in the grocery store or on Amazon)
Instructions
Start rice, cooking to package instructions.
For chimichurri:
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Combine all ingredients and mix well. Set aside.
For chicken:
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Cut tenders into 1 1/2" chunks and place in a bowl. In a small bowl, combine olive oil and harissa spice blend, stir. Pour oil and spice blend over chicken, stir until well coated. Sprinkle with a few generous pinches of sea salt, while stir.
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Heat a pan on high heat for one minute. Add a tablespoon of olive oil coating bottom of pan. When oil is hot add chicken pieces. Cook for 2-3 minutes each side. This chicken is sliced really thinly and does not take long to cook through so try not to overcook. While chicken cooks:
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Use a sharp knife to cut kernels off corn cobs, slice tomatoes and avocado.
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When chicken is done, remove from pan, very quickly add corn to pan and cook for 60-90 seconds while stirring here and there.
Assemble bowls:
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Add rice to bowls, top with chicken, corn, tomatoes, avocado and pickled onions. Drizzle bowls with chimichurrri, serve!