Chimichurri & Grilled Zucchini Rice Bowl with Chicken
Juicy chicken thighs topped with a flavorful chimichurri sauce, served over brown rice with radishes and caramelized zucchini.
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4people
Servings
4people
Ingredients
  • 1 1/2cups bulk long grain brown rice
  • 1/2-1 tsp. red pepper flakes
  • 2Tbsp. red wine vinegar
  • 1large zucchini
  • 4whole radishes with green tops
  • 1/2bunch fresh Italian parsley
  • 3cloves garlic
  • 1lb. bone-in, skin-on chicken thighs
  • 5Tbsp. barbecue sauce, divided
  • 1pinch salt and pepper, to taste
Instructions
  1. Read through the entire recipe before getting started. Preheat oven to 400 degrees. Wash and dry all produce. Remove ends from zucchini and discard; then cut in half, stand each half vertically on the cutting board and cut into ½” slices. Remove top from radishes, clean greens and set aside; then, thinly slice radishes. Leave parsley leaves and stems whole. Peel garlic cloves, leave whole. Remove chicken thighs from package and pat dry.
  2. Heat 1 Tbsp. of olive oil in a medium pot with a tight fitting lid. Once heat, add rice and sauté for 2 – 3 minutes until the rice is turning translucent and starting to smell nutty. Add 2 – 2 ½ cups water and a pinch of salt and pepper. Bring to a boil; cover and reduce heat to low. Cook 20 – 25 minutes until tender and water is absorbed. Fluff with a fork. While rice is cooking, begin searing the chicken thighs (step #3). Note: if rice has absorbed the water but isn’t fully cooked after 25 minutes, add ¼ cup of water, cover, and cook for an additional 5-8 minutes.
  3. Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Season chicken with a pinch of salt and peppers. When hot, add to pan skin side down and sear 5 – 6 minutes until nicely browned, then move thighs to baking sheet and bake for 12 – 15 minutes or until fully cooked (reached internal temp of 160 degrees).
  4. Place parsley, radishes greens, garlic, red wine vinegar, red pepper flakes, 3 Tbsp. oil and a good pinch of salt and pepper to taste in food processor or blender. Pulse 1-2 min until very smooth and incorporated. Note: If no food processor or blender is available, simply mince parsley and garlic until very fine. Place in a small bowl with red wine vinegar, red pepper flakes, 3 Tbsp. oil and a pinch of salt and pepper and whisk well. Let sauce stand at room temperature until plating.
  5. Add zucchini pieces to previously used grill or sauté pan and cook 1-2 min per side until zucchini is golden charred and beginning to soften. Remove from heat.
  6. Divide rice between four bowls. Top each with grilled zucchini, radishes, and a chicken thigh, Drizzle with plenty of Chimichurri. Enjoy!
Recipe Notes

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program. 

Chimichurri & Grilled Zucchini Rice Bowl with Chicken
Print Recipe
Juicy chicken thighs topped with a flavorful chimichurri sauce, served over brown rice with radishes and caramelized zucchini.
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4 people
Servings
4 people
Ingredients
  • 1 1/2 cups bulk long grain brown rice
  • 1/2-1 tsp. red pepper flakes
  • 2 Tbsp. red wine vinegar
  • 1 large zucchini
  • 4 whole radishes with green tops
  • 1/2 bunch fresh Italian parsley
  • 3 cloves garlic
  • 1 lb. bone-in, skin-on chicken thighs
  • 5 Tbsp. barbecue sauce, divided
  • 1 pinch salt and pepper, to taste
Servings: people
Units:
Instructions
  1. Read through the entire recipe before getting started. Preheat oven to 400 degrees. Wash and dry all produce. Remove ends from zucchini and discard; then cut in half, stand each half vertically on the cutting board and cut into ½" slices. Remove top from radishes, clean greens and set aside; then, thinly slice radishes. Leave parsley leaves and stems whole. Peel garlic cloves, leave whole. Remove chicken thighs from package and pat dry.
  2. Heat 1 Tbsp. of olive oil in a medium pot with a tight fitting lid. Once heat, add rice and sauté for 2 – 3 minutes until the rice is turning translucent and starting to smell nutty. Add 2 – 2 ½ cups water and a pinch of salt and pepper. Bring to a boil; cover and reduce heat to low. Cook 20 – 25 minutes until tender and water is absorbed. Fluff with a fork. While rice is cooking, begin searing the chicken thighs (step #3). Note: if rice has absorbed the water but isn’t fully cooked after 25 minutes, add ¼ cup of water, cover, and cook for an additional 5-8 minutes.
  3. Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Season chicken with a pinch of salt and peppers. When hot, add to pan skin side down and sear 5 - 6 minutes until nicely browned, then move thighs to baking sheet and bake for 12 – 15 minutes or until fully cooked (reached internal temp of 160 degrees).
  4. Place parsley, radishes greens, garlic, red wine vinegar, red pepper flakes, 3 Tbsp. oil and a good pinch of salt and pepper to taste in food processor or blender. Pulse 1-2 min until very smooth and incorporated. Note: If no food processor or blender is available, simply mince parsley and garlic until very fine. Place in a small bowl with red wine vinegar, red pepper flakes, 3 Tbsp. oil and a pinch of salt and pepper and whisk well. Let sauce stand at room temperature until plating.
  5. Add zucchini pieces to previously used grill or sauté pan and cook 1-2 min per side until zucchini is golden charred and beginning to soften. Remove from heat.
  6. Divide rice between four bowls. Top each with grilled zucchini, radishes, and a chicken thigh, Drizzle with plenty of Chimichurri. Enjoy!
Recipe Notes

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program. 

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