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Chimichurri Chicken Breast Bowl Recipe

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3.8 from 58 reviews

This Chimichurri Chicken Breast Bowl is a vibrant, flavorful meal featuring tender chicken marinated in a fresh and zesty chimichurri sauce, served over a bed of fluffy rice and topped with creamy avocado and crisp bell peppers. The marinated chicken is first sautéed on the stovetop then finished in the oven for a perfectly cooked, juicy bite. Ideal for a healthy, satisfying lunch or dinner with Latin-inspired flavors.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Chimichurri Sauce

  • 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

Chicken and Additional Ingredients

  • 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

Instructions

  1. Make The Sauce: Combine the parsley, garlic, onion, oregano, chili powder, red wine vinegar, salt, and pepper in a food processor. Pulse until the mixture is finely minced but not pureed. Then, mix in the olive oil and set the chimichurri sauce aside.
  2. Marinate The Chicken: Place the cubed chicken in a container or freezer bag and add half of the chimichurri sauce. Mix well to coat the chicken evenly. Marinate in the refrigerator for 30 minutes to 1 hour to allow the flavors to infuse.
  3. Preheat Oven and Heat Oil: Preheat the oven to 400°F (200°C). Heat the avocado oil in an oven-safe skillet, such as a cast-iron pan, over medium heat on the stovetop.
  4. Sauté Chicken: Add the marinated chicken to the skillet and cook for 6 to 7 minutes, stirring occasionally to brown the chicken evenly.
  5. Finish Cooking in Oven: Transfer the skillet with the chicken to the preheated oven and cook for an additional 12 to 15 minutes until the chicken is fully cooked through and tender.
  6. Assemble The Bowls: Layer each bowl starting with cooked rice, then top with chimichurri chicken. Drizzle on the remaining chimichurri sauce and add diced avocado and diced bell peppers for freshness and texture.
  7. Serve and Enjoy: Serve the vibrant chicken bowls warm and enjoy the bright, fresh flavors!

Notes

  • Marinating the chicken for the full hour will yield the most flavorful results.
  • If you don’t have ancho chili powder, substitute with smoked paprika for a slightly different smoky note.
  • Cast-iron skillet is recommended for even cooking and easy transfer from stovetop to oven.
  • Leftover chimichurri sauce can be stored in the fridge for up to 3 days and used as a condiment or dressing.
  • For a low-carb option, substitute the rice with cauliflower rice.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Latin American

Find it online: https://allyumcooks.com/chimichurri-chicken-breast-bowl-recipe/