# 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 Steps:
01 - Combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, kosher salt, and black pepper in a mixing bowl. Stir thoroughly to combine. Measure and reserve 1/3 cup of mixture for serving sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri mixture over chicken, ensuring complete coating. Refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat approximately 5 minutes before cooking.
04 - Remove chicken from marinade and pat dry. Season both sides with additional salt and pepper. Cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a clean plate and rest for 5 minutes before slicing.
05 - Divide cooked rice equally among four serving bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh cilantro or parsley. Serve with lime wedges on the side.
