1-First Step: Make the chimichurri sauce. Toss 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, and 1/2 teaspoon black pepper into a food processor. Pulse until finely minced it should look like a vibrant green paste. Then stir in 1/3 cup olive oil by hand for that perfect emulsion. If no food processor, chop everything super fine by hand; it takes 5 extra minutes but works great! Smell that? Pure heaven.

2-Second Step: Prep the chicken. Cube 2 medium chicken breasts into bite-sized pieces. Grab half the chimichurri sauce and mix it right into the chicken in a bowl or zip-top bag. Let it marinate for 30 minutes to 1 hour on the counter, or pop it in the fridge overnight for MAX flavor. I do overnight when I plan ahead the chicken soaks up EVERY bit of goodness. Pro tip: Don’t skip this; it’s what makes your Chimichurri Grilled Chicken Bowl sing!

3-Third Step: Cook the chicken. Preheat your oven to 400°F. Heat 1 Tablespoon avocado oil in an oven-safe skillet over medium-high heat. Add the marinated chicken (discard extra marinade) and cook for 6-7 minutes, stirring to get a nice sear on all sides this mimics grilling indoors! Transfer the skillet straight to the oven and bake for 12-15 minutes until chicken hits 165°F internal temp. Juicy, charred edges without a grill? YES! Let it rest 2 minutes.

4-Fourth Step: Assemble the bowls. Divide 2 cups cooked rice into 4 bowls as the base. Top with the hot chicken, drizzle the remaining chimichurri sauce, then add 1 large diced avocado and 1 large diced bell pepper. Toss lightly or serve family-style. Dig in warm for best taste!