Chimichurri Chicken Breast Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

3/4 cup chopped fresh parsley

2 teaspoons minced garlic

1/2 cup chopped onion

1 teaspoon dried oregano

1 teaspoon ancho chili powder

2 Tablespoons red wine vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup olive oil

2 medium chicken breasts, cubed

1 Tablespoon avocado oil (or any cooking oil)

2 cups cooked rice

1 large avocado (diced)

1 large bell pepper (diced)

Directions

Make The Sauce

Combine Ingredients in Food Processor

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).

Add Olive Oil

Mix in the olive oil and set aside.

Marinate The Chicken

Mix Chicken & Sauce

Mix the cubed chicken and 1/2 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 Oven

Preheat the oven to 400 degrees F.

Heat Up Oil

Heat the avocado oil in an oven-safe skillet (such as cast-iron) over medium heat.

Saute Chicken

Add in the marinated chicken and cook for about 6-7 minutes, stirring occasionally.

Cook in Oven

Place the skillet in the oven and continue to cook the chicken for about 12-15 minutes.

Make The Bowls

Layer Bowls

Layer each bowl with cooked rice, chimichurri chicken, the remaining chimichurri sauce, diced avocado, and diced bell peppers.

Enjoy

Serve and enjoy!

Nutrition

• Calories: 532 kcal
• Total Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 26 g
• Trans Fat: 1 g
• Cholesterol: 72 mg
• Sodium: 735 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 28 g