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Tomatillo Chicken & Rice Bowls
with Roasted Vegetables & Orange Salsa
30 MIN
2 Servings
From the Test Kitchen
These vibrant bowls feature our citrusy tomatillo-poblano sauce whisked together with Greek yogurt for a cooling drizzle over tender bites of chicken and roasted vegetables. It’s all served over a base of hearty white rice studded with sweet golden raisins and crunchy toasted pepitas.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories480 Cals (est.)
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fresh
ingredients
Title
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½ lb Diced Butternut Squash
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2 Scallions
-
⅓ cup Tomatillo-Poblano Sauce
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1½ Tbsps Golden Raisins
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1 Red Onion
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1 Poblano Pepper
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2 Tbsps Raw Pepitas
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½ cup Long Grain White Rice
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½ cup Plain Nonfat Greek Yogurt
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1 Blood Orange
step-by-step
instructions
1
Prepare the ingredients & make the orange salsa
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a separate bowl, whisk together the yogurt and tomatillo sauce. Taste, then season with salt and pepper if desired.
2
Roast the vegetables
Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a bowl, combine the diced onion, sliced white bottoms of the scallions, and diced pepper; drizzle with olive oil and season with salt and pepper. Stir to combine. Carefully place the seasoned vegetables on the other side of the sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Toast the pepitas
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate; immediately season with salt. Wipe out the pan.
5
Finish the rice & serve your dish
Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted vegetables and orange salsa. Drizzle with the tomatillo yogurt. Enjoy!
1
Prepare the ingredients & make the orange salsa
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and small dice the orange. Place in a bowl; add the sliced green tops of the scallions and a drizzle of olive oil. Season with salt and pepper; stir to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a separate bowl, whisk together the yogurt and tomatillo sauce. Taste, then season with salt and pepper if desired.
2
Roast the vegetables
Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Meanwhile, in a bowl, combine the diced onion, sliced white bottoms of the scallions, and diced pepper; drizzle with olive oil and season with salt and pepper. Stir to combine. Carefully place the seasoned vegetables on the other side of the sheet pan. Arrange in an even layer. Roast 11 to 13 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, raisins, a big pinch of salt, and 1 cup of water. Heat to boiling on high Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Toast the pepitas
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate; immediately season with salt. Wipe out the pan.
5
Finish the rice & serve your dish
Add the toasted pepitas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted vegetables and orange salsa. Drizzle with the tomatillo yogurt. Enjoy!
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