Express
Chimichurri Chickpea Rice Pilaf Bowl
with tzatziki and almonds
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Vegetarian
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Cooked White Rice
- 1 Roma Tomato
- 1 Lemon
- 4 oz. Mixed Diced Peppers
- 2 oz. Tzatziki Cup
- 1 oz. Roasted Sliced Almonds
- ¼ oz. Cilantro
- ⅕ oz. Chimichurri Seasoning
- 1 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories560
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Carbohydrates74g
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Net Carbs62g
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Fat21g
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Protein19g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Peppers and Almonds
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add almonds and peppers to hot pan. Stir occasionally until peppers are slightly tender, 2-3 minutes.Add 2 Tbsp. water and a pinch of salt. Stir occasionally until water is evaporated, 2-3 minutes. -
2 Add the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice, piri piri seasoning (to taste), 2 Tbsp. water, and a pinch of pepper to hot pan.Stir occasionally until combined and rice is heated through, 2-3 minutes.While rice cooks, continue recipe. -
3 Cook the Chickpeas
Halve lemon and juice.
Drain chickpeas in a colander/strainer.Place another large non-stick pan over medium heat and add 2 tsp. olive oil.Add drained chickpeas, chimichurri seasoning, and a pinch of salt to hot pan. Stir occasionally until slightly browned, 3-4 minutes.Remove from burner. Stir in 2 tsp. lemon juice (reserve remaining for garnish) until combined.While chickpeas cook, continue recipe. -
4 Make Salsa and Finish Dish
Core tomato and cut into 1/2" dice.
Stem cilantro and reserve whole leaves.In a mixing bowl, combine tomatoes, cilantro, a pinch of salt, and 1 tsp. olive oil. Set aside.Plate dish as pictured on front of card, topping rice with chickpeas. Garnish with tzatziki, salsa, and remaining lemon juice (to taste). Bon appétit!
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