Looking for quick and delicious? We've got you! Bright, herbaceous chimichurri and smoky asado-inspired flavours bring bold freshness to this easy weeknight bowl. Our premium Meal Starters chicken stays juicy and tender, making it the perfect pairing for crisp vegetables, creamy avocado and zesty Salsa Criolla. The result is a bold, tasty restaurant-worthy meal that's ready in less than 30 minutes.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: Latin American
Servings
2
Prep Time
15 Minutes
Cooking Time
15 Minutes
Ingredients
- 1 cup zucchini cut into 1-inch (2.5 cm) pieces
- 1/2 cup red onion cut into 1-inch dice
- 2 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/4 tsp each salt and freshly cracked black pepper
- 1 x 350 g package Rossdown Chimichurri Chicken Breast Chunks
- 2 cups steamed white rice, to serve
- 1 sliced ripe avocado, to serve
- Salsa Criolla, to serve
- Lime wedges, to serve
Salsa Criolla
- 1 ripe tomato, diced
- 1/2 red bell pepper, finely diced with seeds and pit removed
- 1/2 green bell pepper, finely diced with seeds and pit removed
- 1/4 red onion, finely diced
- 2 tbsp red wine vinegar
- Pinch dried oregano
- 1/4 tsp salt, plus more to taste
- 1/2 cup extra virgin olive oil, plus more as needed
- Freshly cracked black pepper, to taste
Directions
- HOW TO MAKE SALSA CRIOLLAIn small mixing bowl, combine tomato, bell peppers, red onion, vinegar, dried oregano and salt and mix well. Pour in olive oil and stir to coat. If the vegetables aren't fully submerged, add a bit more olive oil. Let stand at room temperature for 30 minutes then adjust seasoning to taste. Leftover salsa criolla will keep refrigerated in a sealed container for up to 5 days.
- HOW TO MAKE ASADO BOWLPreheat air fryer to 400 degrees F (200 degrees C). In small mixing bowl, toss the zucchini, red onion, avocado oil, garlic powder, salt and pepper.
- Add chicken and toss again to coat, then transfer everything to the preheated air fryer and spread into a single layer.
- Cook for 10 to 12 minutes, stirring after 5 minutes, until the vegetables are lightly browned and tender and chicken is cooked to an internal temperature of 165 degrees F (74 degrees C).
- To serve, divide the rice into 2 bowls and top with roasted vegetables and chicken between them. Add half a sliced avocado to each bowl and garnish with a generous scoop of salsa criolla and a lime wedge.
Products
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