Chimichurri Rice Bowls

Step 1

Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.

Step 2

Wash and cut your potatoes into a large dice. If your broccoli is in large florets, cut it as well.

Step 3

I used an air fryer to cook these. Set your air fryer to the air fry setting at 375°F and 15 minutes. Add the potatoes and spray lightly with oil. Shake every few minutes. Once the potatoes have finished add the broccoli and cook for 8 minutes.

Step 4

If you don't have an air fryer, preheat your oven to 425°F.

Step 5

Toss the potatoes in a bit of oil and spread on a sheet pan. Season lightly with salt and pepper. Roast for 10 minutes and then flip.

Step 6

When you remove the tray to flip the potatoes, add the broccoli and cook an additional 8-10 minutes.

Step 7

Heat a bit of oil in a large skillet over medium high heat. Add the turkey and brown. Cook off any water that remains in the pan. Season lightly with salt and pepper.

Step 8

Once the rice, broccoli, potatoes, and turkey have all cooked. Mix them all together in a giant bowl/pan. Season to taste.

Step 9

Wash your parsley and cilantro. Dry with paper towels and cut of the stems. You don't need to pick off all of the leaves, just cut off the stem under the leaves.

Step 10

Roughly chop the leaves until you have 20 grams (¼ cup) worth of each.

Step 11

Peel the garlic and mince the onion until you have 15 grams (2 tbsp) worth.

Step 12

Place all of the ingredients into a blender or food processor and blend until it is homogenous and all of the ingredients are broken down.

Step 13

Divide the chimichurri evenly 5 ways. Store in a smaller separate container to place within your meal prep container. You could just mix in the chimichurri with the food but I find it better to keep on the side.

Step 14

This recipe makes 5 servings. Divide the meat mixture evenly 5 ways between all of your containers.