Chimichurri Grilled Chicken Bowl: Zesty and Protein-Packed
Equipment
- Grill or grill pan (or skillet)
- Mixing Bowls
- Cutting board & knife
- Food processor or blender (optional, for chimichurri)
- Tongs or Spatula
- Measuring cups/spoons
Ingredients
- 2 large chicken breasts (or thighs), pounded to even thickness
- 1 tbsp olive oil
- Salt & black pepper, to taste
- ½ tsp smoked paprika (optional)
- Juice of ½ lime
- 1 cup fresh parsley (packed)
- 2 tbsp fresh oregano (or 1 tsp dried)
- 3 cloves garlic
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes (or more for spice)
- Salt & pepper, to taste
- Juice of ½ lemon (optional for brightness)
- 2 cups cooked rice (white, brown, or cauliflower rice)
- ½ cup cherry tomatoes, halved
- ½ avocado, sliced
- ¼ cup red onion, thinly sliced
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving