Chimichurri Chicken Rice Bowl

• 170 g, cut into strips — Boneless skinless chicken breast, raw
• 150 g cooked brown rice — Cooked long-grain brown rice
• 70 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 70 g, diced — Cucumber with peel
• 80 g, halved — Raw cherry tomatoes
• 12 g, finely chopped — Fresh cilantro
• 5 g, sliced — Fresh chives
• 20 g — Fresh lemon juice
• 9 g, divided — Extra-virgin olive oil
• 3 g, grated — Raw garlic
• 1 g — Dried oregano leaves
• 0.8 g, divided — Fine salt

Method

1. 1Measure ingredients: Mix the chimichurriMeasure cilantro, chives, lemon juice, extra virgin olive oil, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the chimichurriStir cilantro, chives, lemon juice, 5 g olive oil, garlic, oregano, and half the salt for 45 seconds; rest 8 minutes.8 minLook for: The herbs are evenly suspended in a sharp, spoonable green sauce.Safety: Keep the raw herb sauce separate from raw chicken utensils.
3. 3Measure ingredients: Sear the chickenMeasure chicken breast, extra virgin olive oil, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Sear the chickenToss chicken with remaining oil and salt. Sear in one layer over medium-high for 7 to 9 minutes, turning twice, until browned and 165°F.9 min · 165°FLook for: No pink remains and the thickest strip reaches 165°F.Safety: Sanitize raw-poultry surfaces and verify 165°F with a clean thermometer.
5. 5Measure ingredients: Warm the grain baseMeasure brown rice and chickpeas using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Warm the grain baseAdd rice, chickpeas, and 20 g water to the emptied skillet; cover 3 minutes until steaming, then fluff.3 minLook for: Rice and chickpeas are steaming throughout without sticking.Safety: Reheat cooked rice until steaming and open the lid away from your face.
7. 7Build the bowlSpoon in all rice and chickpeas, add chicken, cucumber, and tomatoes.Look for: Everything is evenly positioned and ready for the next action.
8. 8Drizzle every spoonful of chimichurri over the bowlDrizzle every spoonful of chimichurri over the bowl.Look for: Hot and cold components remain distinct and all chicken is coated with herbs.Safety: Use clean equipment and refrigerate perishable ingredients promptly.