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 to finely mince takes 30 seconds! Stir in 1/3 cup olive oil or avocado oil. Set aside half for serving, half for marinating. No processor? Chop by hand for rustic texture. This sauce is the HEART of your easy chimichurri grilled chicken bowl!

2-Second Step: Marinate the Chicken Cube 2 medium chicken breasts into bite-sized pieces. Mix with half the chimichurri sauce in a bowl. Pop in the fridge for at least 30 minutes overnight is BEST for max flavor! This step infuses every piece with zesty goodness. Pro tip for busy schedules: Marinate morning, cook evening. Works for thighs too!

3-Third Step: Cook the Chicken Preheat oven to 400°F. Heat 1 Tablespoon avocado oil or cooking oil in an oven-safe skillet over medium heat. Add marinated chicken, cook 6-7 minutes to sear and brown edges smell that sizzle! Transfer skillet to oven for 12-15 minutes until chicken hits 165°F internal. Juicy perfection! No oven-safe skillet? Use a baking sheet. Indoor grill pan alternative for that “grilled” char.

4-Fourth Step: Assemble the Bowls Divide 2 cups cooked rice into 4 bowls. Top with cooked chicken, diced 1 large avocado, and 1 large diced bell pepper. Drizzle remaining chimichurri sauce over everything. Squeeze lime if you like extra tang! Serve hot family dinner ready in a FLASH.

5-Final Step: Finishing Touches and Serving Garnish with extra parsley or feta. Pairs great with a side salad or roasted veggies. Total time: Prep 10 min, Cook 30 min, Marinate 30 min. 4 servings bursting with taste!