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Description
A high-protein rice bowl featuring tender chicken marinated in vibrant chimichurri sauce, topped with fresh avocado and bell peppers for a flavorful, nutritious meal.
Ingredients
- For the Chimichurri Sauce:
- ¾ cup chopped fresh parsley
- 2 teaspoons minced garlic
- ½ cup chopped onion
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder (or chili powder + smoked paprika)
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup olive oil
- For the Chicken and Bowls:
- 2 medium boneless, skinless chicken breasts, cubed
- 1 tablespoon avocado oil (or other cooking oil)
- 2 cups cooked rice
- 1 large avocado, diced
- 1 large bell pepper, diced (any color)
Instructions
- Begin by preparing the chimichurri sauce. In a food processor, pulse together the fresh parsley, minced garlic, chopped onion, dried oregano, ancho chili powder, red wine vinegar, salt, black pepper, and olive oil until finely minced but not pureed. Set aside half of this vibrant sauce.
- Place the cubed chicken breasts in a bag or container. Add the reserved half of the chimichurri sauce, ensuring the chicken is thoroughly coated. Marinate for a minimum of 30 minutes, or for optimal flavor, overnight in the refrigerator.
- Heat the avocado oil in an oven-safe skillet over medium-high heat. Sear the marinated chicken until browned on all sides. Finish cooking the chicken through in the oven (if your skillet is oven-safe) or continue on the stovetop until cooked to an internal temperature of 165°F (74°C).
- To assemble the bowls, layer each serving with cooked rice, a generous portion of the chimichurri chicken, diced avocado, and diced bell pepper. Drizzle with additional fresh chimichurri sauce as desired.
- Serve immediately and savor the fresh, vibrant flavors of this bowl.
Notes
- Marinate the chicken overnight for the best flavor infusion.
- Use an oven-safe skillet to easily transfer from stovetop to oven if needed.
- This recipe is naturally gluten-free, but check ingredients for cross-contamination.
- Adjust spice levels by reducing ancho chili powder if preferred milder.