Warm Spinach Chimichurri Chicken Bowl with Golden Rice, Roasted Squash and Lemon Yogurt Cream
A complete and original lunch featuring juicy chicken marinated in a mild spinach-parsley chimichurri, served over golden turmeric rice with roasted squash and a fresh lemon yogurt cream.
Ingredients
- 600 g boneless skinless chicken breast (cut in strips gruesas)
- 220 g jasmine rice (enjuagado)
- 500 g butternut squash (pelada and diced small)
- 60 g fresh spinach (for the chimichurri)
- 25 g fresh parsley (solo leaves and stalks tiernos)
- 12 g garlic (divided)
- 1 unit lemon (zest and juice, divided)
- 160 g plain Greek yogurt (for the cream)
- 75 ml olive oil (divided)
- 30 ml red wine vinegar (for the chimichurri)
- 15 ml honey (for equilibrar the aderezo)
- 4 g ground cumin (divided)
- 2 g ground turmeric (for the arroz)
- 3 g sweet paprika (for the calabaza)
- 1 g red pepper flakes (optional, for the chimichurri)
- 10 g salt (or to taste, divided)
- 2 g black pepper (or to taste, divided)
- 475 ml water (for cocer the arroz)
- 35 g pumpkin seeds (tostadas for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the butternut squash on a baking tray and toss it with 2 tablespoons olive oil, sweet paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and caramelized.
- 2
Meanwhile, make the spinach chimichurri. In a blender or food processor, combine the fresh spinach, fresh parsley, 2 garlic cloves, red wine vinegar, honey, 3 tablespoons olive oil, red pepper flakes if using, zest of half the lemon, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until rustic but pourable.
- 3
Transfer 3 tablespoons of the chimichurri to a bowl and toss with the chicken breast strips. Let the chicken marinate for 10 minutes while you continue the recipe.
- 4
For the golden rice, heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add the rinsed jasmine rice, 2 minced garlic cloves, ground turmeric, and 1 teaspoon of the remaining ground cumin. Cook for 1 minute, stirring. Add the water and 1/2 teaspoon salt, bring to a boil, then reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes; then fluff with a fork.
- 5
In a small bowl, mix the plain Greek yogurt with the remaining lemon zest, 1 tablespoon lemon juice, a pinch of salt, and a pinch of black pepper until smooth and creamy.
- 6
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 4 to 5 minutes per side, or until fully cooked and it reaches an internal temperature of 74°C / 165°F. Remove from the heat and let it rest for 2 minutes.
- 7
To serve, divide the golden rice among 4 bowls. Add the roasted squash and hot chicken. Spoon over the remaining chimichurri, add dollops of lemon yogurt cream, and finish with the toasted pumpkin seeds.
- 8
Serve immediately while warm, with a little extra black pepper on top if desired.
Chef tips
For deeper flavor, marinate the chicken for 20 minutes. Toast the pumpkin seeds in a dry skillet for 2 to 3 minutes to enhance their aroma.
Substitutions
You can swap the chicken breast for boneless skinless chicken thighs, adjusting the cooking time as needed. Jasmine rice can be replaced with basmati rice. For a dairy-free version, use plain unsweetened plant-based yogurt.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Chicken Veggie Wrap
25 min
Maple Mustard Salmon Bowl with Tender Barley, Roasted Beets, and Dill Cucumber
55 min
Warm Pistachio-Lime Chicken Bowl with Scallion Rice, Sautéed Green Beans, and Light Avocado Cream
55 min
Tamarind-Glazed Chicken with Herbed Couscous and Cumin Roasted Carrots
50 min
Warm Lemon-Thyme Turkey Bowl with Red Rice, Sautéed Green Beans and Light Ricotta Cream
50 min
Warm Crispy Chickpea Bowl with Lemon Rice, Roasted Eggplant, and Mint Yogurt Sauce
50 min