Serves 2
with Chicken Thighs, Blistered Tomatoes & Zucchini
Traditional South American flavors transform classic chicken-and-veggies to delicious heights. You’ll sauté hearty chicken thighs with zucchini, red onion, and tomatoes, then toss with our garlicky, herbaceous chimichurri sauce and serve over fluffy steamed rice. The best part? It goes from box to table in a super-speedy 20 minutes!
In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Meanwhile, wash and dry produce.
Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons.
When rice has 10 minutes left, open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in a large pan over high heat. Add chicken, onion, zucchini, tomatoes, and garlic powder; season with a large pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and tomatoes are blistered, 5 minutes. (For 4 servings, work in batches or use a second large pan, adding a large drizzle of oil for each batch.)
Stir in half the chimichurri (all for 4) and continue to cook, stirring occasionally, until chicken is cooked through and veggies are tender, 1-2 minutes more.
Fluff rice with a fork and divide between shallow bowls. Top with chimichurri chicken and veggies. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
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