Tabañero Scotch Bonnet Chimichurri Chicken & Steak Bowl

Double the protein, double the flavor, double the fun. These Chicken & Steak Bowls bring together juicy grilled chicken, tender steak, fluffy jasmine rice, creamy avocado, blistered tomatoes, and a bold Scotch Bonnet Chimichurri that adds the perfect kick to every bite.

Ingredients:

• 1 lb flank steak or sirloin

• 1 lb boneless, skinless chicken breast

• 2 tbsp olive oil, divided

• 2 cloves garlic, minced

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp dried oregano

• Kosher salt and freshly ground black pepper

• Juice of 1 lime

• 3 cups cooked jasmine rice

• 2 avocados, sliced

• 1 1/2 cups cherry tomatoes

• Pickled red onions, for serving

• Fresh lime wedges, for serving

• Fresh parsley, for serving

For the Scotch Bonnet Chimichurri:

• 1/2 cup fresh parsley, finely chopped

• 1/4 cup fresh cilantro, finely chopped

• 3 garlic cloves, minced

• 1/3 cup extra-virgin olive oil

• 2 tbsp red wine vinegar

• 2 tbsp Tabañero Scotch Bonnet

• 1 tbsp fresh lime juice

• 1/2 tsp dried oregano

• 1/4 tsp kosher salt

• Freshly cracked black pepper

Instructions:

1. Make the Chimichurri: In a medium bowl, combine the red wine vinegar, fresh lime juice, and Tabañero Scotch Bonnet. Stir in the parsley, cilantro, garlic, oregano, kosher salt, and freshly cracked black pepper. Slowly drizzle in the extra-virgin olive oil while stirring until everything is well combined. Let the chimichurri sit at room temperature for 20–30 minutes to allow the flavors to develop.

2. Season the Steak: Place the steak in a bowl and add 1 tbsp olive oil, minced garlic, smoked paprika, onion powder, kosher salt, black pepper, and the juice of 1/2 lime. Toss until the steak is evenly coated. Let it marinate for 20–30 minutes while you prepare the other ingredients.

3. Season the Chicken: Place the chicken breasts in a separate bowl and season with the remaining 1 tbsp olive oil, garlic powder, smoked paprika, oregano, onion powder, kosher salt, black pepper, and the remaining 1/2 of the lime juice. Toss well to coat evenly and let sit for 20–30 minutes.

4. Cook the Steak: Heat a grill or large skillet over medium-high to high heat. Cook the steak for about 3–5 minutes per side, depending on thickness and your preferred doneness. Transfer to a cutting board and let rest for 5–10 minutes. Slice thinly against the grain for tender, bite-sized pieces.

5. Cook the Chicken: Using the same grill or skillet, cook the chicken for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for a few minutes before slicing into bite-sized pieces.

6. Blister the Tomatoes: Heat a skillet over medium-high heat and add the cherry tomatoes. Cook for 3–5 minutes, tossing occasionally, until the tomatoes are lightly charred and just beginning to soften. Remove from the heat.

7. Build the Bowls: Divide the cooked jasmine rice evenly among four bowls. Arrange the sliced chicken, sliced steak, blistered tomatoes, avocado, and pickled red onions over the rice.

8. Finish & Serve: Spoon the Scotch Bonnet Chimichurri generously over the chicken and steak. Finish each bowl with fresh lime wedges and a sprinkle of fresh parsley. Serve immediately with extra chimichurri on the side for anyone who wants more heat and flavor.