# 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
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
19 - 2 limes, cut into wedges
# Directions:
01 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Stir until well combined. Reserve 1/3 cup of the mixture separately for serving as sauce.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour the remaining chimichurri mixture over the chicken, ensuring complete coating. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor development.
03 - Preheat a grill, grill pan, or skillet to medium-high heat approximately 400°F. Allow the surface to reach proper temperature before adding chicken.
04 - Remove chicken from marinade and pat dry. Season both sides with additional salt and pepper. Place on preheated cooking surface and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado slices, and red onion on top of each rice portion.
06 - Drizzle each bowl with reserved chimichurri sauce. Garnish with fresh cilantro or parsley. Serve immediately with lime wedges for added brightness.
