Chimichurri Chicken Bowl
Bright, flavorful Chimichurri Chicken Bowls that are healthy and easy to make! This juicy chimichurri chicken recipe is perfectly paired with fluffy rice, chopped bell peppers, and creamy avocado. Add extra chimichurri sauce for a dinner everyone will love!
Equipment
- 1 Cast Iron Skillet
Ingredients
Ingredients
- ¾ cup chopped fresh parsley packed for big flavor
- 2 teaspoons minced garlic to really punch up aroma
- ½ cup chopped onion for that little bit of sweetness
- 1 teaspoon dried oregano to add a hint of earthiness
- 1 teaspoon ancho chili powder for gentle smoky heat
- 2 Tablespoons red wine vinegar that gives tang and brightness
- 1 teaspoon salt
- ½ teaspoon black pepper to season right
- ⅓ cup olive oil helps bring everything together slick and smooth
- 2 medium chicken breasts cubed and ready for marinade
- 1 Tablespoon avocado oil or any cooking oil for browning the chicken
- 2 cups cooked rice to serve as your cozy base
- 1 large avocado diced up for silky creaminess on top
- 1 large bell pepper diced for extra crunch and color
Instructions
Instructions
- Make The Sauce: Combine the parsley, garlic, onion, oregano, chili powder, red wine vinegar, salt, and pepper in a food processor. Pulse to create a finely minced texture (not a puree). Mix in the olive oil and set aside.
- Marinate The Chicken: Mix the cubed chicken and ½ of the chimichurri sauce in a container or freezer bag. Marinate for 30 minutes to 1 hour in the refrigerator.
- Cook The Chimichurri Chicken: Preheat the oven to 400 degrees F. Heat the avocado oil in an oven-safe skillet (such as cast-iron) over medium heat. Add in the marinated chicken and cook for about 6-7 minutes, stirring occasionally. Place the skillet in the oven and continue to cook the chicken for about 12-15 minutes.
- Make The Bowls: Layer each bowl with cooked rice, chimichurri chicken, the remaining chimichurri sauce, diced avocado, and diced bell peppers. Serve and enjoy!
Notes
The chicken should be marinated for at least 30 minutes. Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat gently to keep moist and flavorful.