Servings: 4

Chimichurri Sauce Chimichurri Sauce
3/4 cup chopped fresh parsley ¾ cup chopped fresh parsley
2 teaspoons minced garlic 2 teaspoons minced garlic
1/2 cup chopped onion ½ cup chopped onion
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon ancho chili powder 1 teaspoon ancho chili powder
2 Tablespoons red wine vinegar 2 Tablespoons red wine vinegar
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper ½ teaspoon black pepper
1/3 cup olive oil ⅓ cup olive oil
 
Chicken Bowls Chicken Bowls
2 medium chicken breasts, cubed 2 medium chicken breasts, cubed
1 Tablespoon avocado oil (or any cooking oil) 1 Tablespoon avocado oil (or any cooking oil)
2 cups cooked rice 2 cups cooked rice
1 large avocado (diced) 1 large avocado (diced)
1 large bell pepper (diced) 1 large bell pepper (diced)

Make The Sauce: subheading: 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 to 7 minutes, stirring occasionally.
Place the skillet in the oven and continue to cook the chicken for about 12 to 15 minutes.
Make The Bowls: subheading: Make The Bowls:
Layer each bowl with cooked rice, chimichurri chicken, the remaining chimichurri sauce, diced avocado, and diced bell peppers.
Serve and enjoy!

The chicken should be marinated for at least 30 minutes. However, it can be marinated for longer, even overnight!  The chicken should be marinated for at least 30 minutes. However, it can be marinated for longer, even overnight!
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.  Store leftovers in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
Calories: 532 kcal | Carbohydrates: 33 g | Protein: 28 g | Fat: 32 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 735 mg | Potassium: 894 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 2489 IU | Vitamin C: 76 mg | Calcium: 51 mg | Iron: 2 mg  Calories: 532 kcal | Carbohydrates: 33 g | Protein: 28 g | Fat: 32 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 735 mg | Potassium: 894 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 2489 IU | Vitamin C: 76 mg | Calcium: 51 mg | Iron: 2 mg