Chimichurri Chicken Bowl

# What You'll Need:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped

02 - 1/3 cup fresh cilantro, finely chopped

03 - 3 garlic cloves, minced

04 - 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)

05 - 1/2 cup extra-virgin olive oil

06 - 1/4 cup red wine vinegar

07 - 1 teaspoon red pepper flakes

08 - 1/2 teaspoon kosher salt

09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds

11 - 1/2 teaspoon salt

12 - 1/4 teaspoon black pepper

→ Bowl

13 - 2 cups cooked white or brown rice

14 - 1 cup cherry tomatoes, halved

15 - 1 cup cucumber, diced

16 - 1 avocado, sliced

17 - 1/2 cup red onion, thinly sliced

18 - 1/4 cup fresh cilantro or parsley, chopped for garnish

19 - Lime wedges for serving

# How to Make It:

01 - In a mixing bowl, combine chopped parsley, cilantro, minced garlic, oregano, extra-virgin olive oil, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Mix until well incorporated. Reserve 1/3 cup of mixture for serving sauce.

02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor development.

03 - Preheat grill, grill pan, or skillet to medium-high heat. Allow at least 5 minutes for proper heating.

04 - Remove chicken from marinade and season both sides with additional salt and pepper. Grill or pan-sear for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow to rest for 5 minutes before slicing.

05 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with sliced chicken, halved cherry tomatoes, diced cucumber, avocado slices, and thinly sliced red onion.

06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh cilantro or parsley. Serve with lime wedges on the side.

# Expert Suggestions:

01 -

The chicken stays impossibly juicy thanks to the chimichurri marinade, and you'll taste actual herbs instead of generic seasoning.
Everything comes together in under an hour, so it's perfect for weeknight dinners when you still want to impress yourself.
It's naturally gluten-free and adaptable—swap proteins, grains, or veggies without losing the soul of the dish.

02 -

Don't marinate the chicken longer than four hours or the acid in the vinegar will begin to break down the protein too much and make it mushy—thirty minutes is the bare minimum, but even two hours makes a noticeable difference.
Always reserve some chimichurri before adding the chicken so you have a fresh, bright sauce to drizzle at the end; the marinade that touched raw chicken needs to be discarded for food safety.
Slice the chicken against the grain after it rests, which makes it more tender and allows the marinade flavors to shine on each piece.

03 -