This colorful, delicious, healthy bowl makes a perfect meal when camping. Of course, you don't have to be camping; I'm just lucky enough to be heading home from our first road trip in our new travel trailer.
We packed up our travel trailer on Monday and hit the road to travel to Shipshewana, Indiana. We got on the road about Noon and arrived at our campsite around 4. We had eaten a late breakfast after Frank's doctor's appointment and then grabbed a burger when we stopped for gas.
We set up our site and pulled out the grill. I had brought steak for dinner. It was hot!!! 92* outside and nearly 100* inside the trailer. We turned on the AC and made ourselves cocktails; luckily, there was shade and a breeze outside.
After our cocktails, we still weren't hungry, so we decided to go into town and explore a bit, this being our first visit to the area. Most businesses had closed at 6 pm, but we got an idea of where we would like to visit on Tuesday before dinner and a concert.
You know what was open? The Vanilla Bean Creamery....with the most delicious ice cream ever. One scoop was huge, and it became dinner on the first night. Black Cherry for Frank and Salted Caramel Cashew Fudge for me. OH MY YUM!
By the time we returned "home" the trailer was a comfortable 75* and I was early to bed, sleeping soundly and comfortably through the night.
Frank slept until nearly 9 AM on Tuesday morning, which is a record for him. He finds the bed very comfortable. We enjoyed breakfast sandwiches and then headed into town for some browsing and shopping.
This is Amish Country, and we saw a few buggies being pulled by horses, but mostly we saw numerous Amish families, couples, and singles riding Ebikes. We went to the flea market but didn't spend a lot of time since the heat index was over 100*. We spent more time indoors, where it was air-conditioned.
We returned to the trailer to enjoy the steak that was supposed to be dinner the night before. We relaxed for a bit and began to pack up for an early morning departure. We discovered some problems in the trailer and advised the dealership by phone. They asked us to drop the trailer off on the way home so they can resolve the issues.
We returned to town and did some more touristy stuff before dinner at the Blue Gate Restaurant. It was extremely hot, and a cold drink sounded good. We looked around and realized there was not a single bar tucked in between the stores. Yep, Shipshewana is a dry town, and while it is not illegal to drink alcohol, it is not sold or served in town. We returned to the air-conditioned comfort of our trailer to enjoy a cocktail before the show.
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The show was so much fun!!! It reminded me of going to my Uncle Dick's house when I was young and my cousin Janet pulling out her guitar. We would all sit around and sing folk songs. Very fond memories.
The theater itself was filled with memorabilia of all the concerts throughout the years. It was interesting to see the artists, genres, and gifts.
The Kingston Trio put on a great show, and I'm happy that we made the trip. I think we are going to enjoy having this travel trailer. Hopefully, the dealership will make the repairs quickly, as we are heading to Tobermory, Canada, next month. Stay tuned.....
Yield: 4 servings
Grilled Chicken Chimichurri Bowl
A colorful, delicious, nutritious dinner in one bowl.
Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour
Ingredients
- 1 handful parsley leaves, chopped
- 2 cloves garlic, smashed
- 1/2 small onion, cut in half
- leaves from 2 stems oregano
- pinch of crushed red pepper
- 2 T. red wine vinegar
- salt and pepper, to taste
- 1/3 c.+ 1 T. olive oil, divided
- 4 boneless, skinless chicken thighs
- 2 c. cooked rice
- 1 red bell pepper, seeded and diced
- 1 avocado, pitted, peeled, and diced
Instructions
- Place the parsley, garlic, onion, oregano, crushed red pepper, vinegar, and 1/3 cup of olive oil in the bowl of a food processor and pulse 3-4 times, until finely minced. Taste and season, as needed, with salt and pepper.
- Place the chicken into a plastic bag that seals. Add half of the parsley mixture (chimichurri) to the bag, seal, releasing the air, and massage into the chicken. Place the chicken in the refrigerator for at least 30 minutes. Reserve the remaining chimichurri.
- Heat a grill to med-high and cook the marinated chicken to an internal temperature of 165* is reached. Remove to a cutting board and let rest for 5-10 minutes. Cut the chicken into bite size pieces.
- Divide the rice between 4 bowls. Add the chicken, red bell pepper, and avocado. Drizzle with remaining chimichurri and serve.
Nutrition Facts
Calories
493Fat (grams)
30 gSat. Fat (grams)
5 gCarbs (grams)
30 gFiber (grams)
5 gNet carbs
25 gSugar (grams)
2 gProtein (grams)
25 gSodium (milligrams)
157 mgCholesterol (grams)
107 mg
Property of A Day in the Life on the Farm
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