# 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 - In a mixing bowl, combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly until well combined. Reserve 1/3 cup as sauce for final serving.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat. Allow approximately 5 minutes for proper temperature development.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Grill or pan-sear 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow 5 minutes rest before slicing.
05 - Divide cooked rice evenly among 4 bowls. Distribute sliced chicken, cherry tomatoes, cucumber, avocado, and red onion atop rice.
06 - Drizzle reserved chimichurri sauce over assembled bowls. Garnish with fresh herbs and serve with lime wedges.
