Tomatillo Chicken & Rice Bowls with Roasted Vegetables & Orange Salsa
Make It Vegetarian

Tomatillo Chicken & Rice Bowls

with Roasted Vegetables & Orange Salsa

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • Make it Vegetarian
    remove Chicken Breast Pieces & add ½ lb Diced Butternut Squash
  • Make it Vegetarian

    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
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Tomatillo Chicken & Rice Bowls with Roasted Vegetables & Orange Salsa
    Title
    • ½ lb Diced Butternut Squash
    • 2 Scallions
    • ⅓ cup Tomatillo-Poblano Sauce
    • 1½ Tbsps Golden Raisins
    • 1 Red Onion
    • 1 Poblano Pepper
    • 2 Tbsps Raw Pepitas
    • ½ cup Long Grain White Rice
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Blood Orange
    Prepare the ingredients & make the orange salsa
    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.

    Roast the vegetables
    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.

    Cook the rice
    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.

    Toast the pepitas
    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.

    Finish the rice & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients & make the orange salsa
    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.

    Roast the vegetables
    Cook the rice
    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.

    Toast the pepitas
    Finish the rice & serve your dish
    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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