# 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 Assembly
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 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk until well incorporated. Reserve 1/3 cup of the mixture separately for serving sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for minimum 30 minutes or up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat (approximately 400°F). Allow 5 minutes for proper temperature equilibration.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Place on heated cooking surface and cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow 5 minutes resting time before slicing.
05 - Divide cooked rice equally among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado slices, and red onion atop each portion.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh cilantro or parsley. Serve immediately with lime wedges on the side.
