Name: Chimichurri Chicken Bowl High Protein Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: South American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes; 1 tablespoon avocado oil (or preferred cooking oil); 2-3 cups cooked white rice (for serving); 1 large bell pepper, diced (for serving); 1 large avocado, diced (for serving); For the Chimichurri Sauce:; 3/4 cup fresh parsley, chopped; 1/2 cup chopped onion; 2 teaspoons minced garlic; 1 teaspoon dried oregano; 1 teaspoon ancho chili powder; 2 tablespoons red wine vinegar; 1/3 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper

Description

A high-protein Chimichurri Chicken Bowl featuring marinated chicken cubes cooked with a vibrant herbaceous sauce, served over white rice with diced bell peppers and avocado for a fresh, flavorful meal.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 tablespoon avocado oil (or preferred cooking oil)
2-3 cups cooked white rice (for serving)
1 large bell pepper, diced (for serving)
1 large avocado, diced (for serving)
For the Chimichurri Sauce:
3/4 cup fresh parsley, chopped
1/2 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon ancho chili powder
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

First, prepare your vibrant chimichurri sauce. In a food processor, pulse together the chopped fresh parsley, onion, minced garlic, dried oregano, ancho chili powder, red wine vinegar, salt, and black pepper. Aim for a finely minced consistency, not a smooth puree.
Once pulsed, drizzle in the olive oil and pulse briefly again until just combined. Set aside.
Take your cubed chicken breast and marinate it. Combine half of the prepared chimichurri sauce with the chicken in a sealable bag or container. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your oven to 400°F (200°C).
Heat avocado oil in an oven-safe skillet over medium heat. Add the marinated chicken and sear for 6-7 minutes, stirring occasionally, until browned.
Transfer the skillet to the preheated oven and continue cooking for another 12-15 minutes, or until the chicken is thoroughly cooked through.
To assemble your bowls, create a base of fluffy cooked rice. Top with the perfectly cooked chimichurri chicken, a generous portion of diced bell peppers, creamy diced avocado, and a final drizzle of the remaining fresh chimichurri sauce. Serve immediately.

Notes

Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
This recipe is naturally gluten-free, but check labels for any added ingredients in seasonings.
For a spicier version, increase ancho chili powder or add fresh chili.