1-First Step: Make the chimichurri sauce Add the chopped fresh parsley, minced garlic, chopped onion, dried oregano, ancho chili powder, red wine vinegar, salt, and black pepper to a food processor. Pulse a few times until everything is finely minced and well mixed, but not fully pureed. This keeps the sauce chunky and rustic, which is exactly what you want for a chimichurri chicken bowl recipe. Next, stir in the olive oil by hand. This helps the sauce stay bright and fresh. Taste it if you want, and adjust the seasoning only if needed. The sauce should be punchy, herby, and a little tangy.

2-Second Step: Marinate the chicken Place the cubed chicken breasts in a bowl or shallow dish. Pour about half of the chimichurri sauce over the chicken and toss until every piece is coated. Let it marinate for at least 30 minutes. If you have more time, overnight marinating gives the chicken even more flavor.

3-Third Step: Preheat the oven and heat the skillet Set your oven to 400°F, which is 200°C. While the oven heats, place an oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon avocado oil, or another cooking oil you already have in the kitchen. Let the oil get hot before adding the chicken. Using an oven-safe pan helps you sear the chicken first and finish it in the oven without switching dishes. That means less cleanup, which is always a win for home cooks.

4-Fourth Step: Sear the chicken Add the marinated chicken to the hot skillet in a single layer. Let it cook for 6 to 7 minutes, stirring only as needed so the pieces get some nice browning. The goal here is color and flavor on the outside before the chicken finishes in the oven. Do not overcrowd the pan. If your skillet looks too full, cook the chicken in two batches. Crowding can make the chicken steam instead of sear, and you want those tasty browned edges.

5-Fifth Step: Finish the chicken in the oven Once the chicken is browned, move the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the chicken is fully cooked through. The exact time may vary a little depending on the size of your chicken pieces. The safest check is to make sure the chicken reaches an internal temperature of 165°F. When it is done, the juices should run clear and the center should no longer look pink.

6-Sixth Step: Build the bowls Spoon 2 cups of cooked rice into bowls. Top with the cooked chimichurri chicken, then add the remaining chimichurri sauce over the top. Finish with the diced avocado and diced bell pepper. The avocado adds creaminess, while the bell pepper gives a fresh crunch. If you like extra sauce, add more chimichurri right before serving. This bowl tastes best when the sauce is spooned over the warm chicken and rice.

7-Final Step: Serve and enjoy Serve the bowls right away while the chicken is warm and the rice is fluffy. This meal works well for lunch or dinner, and it is easy to pack for meal prep too. If you want a little more variety on the table, this dish pairs nicely with simple sides or a sweet treat from Kitchen Cooking’s easy dessert recipes.