Flavorful chimichurri chicken bowl in 35 mins

Name: Flavorful chimichurri chicken bowl in 35 mins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Latin American Inspired
Ingredients: ¾ cup chopped fresh parsley; 3 cloves garlic, minced; ½ small onion, finely chopped; 1 teaspoon dried oregano; 1 teaspoon ancho chili powder or smoked paprika; 2 tablespoons red wine vinegar; 1 teaspoon salt; ½ teaspoon black pepper; ⅓ cup olive oil; 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon avocado oil or olive oil; 2 cups cooked jasmine or brown rice; 1 large red bell pepper, diced; 1 large avocado, diced; Extra chimichurri sauce for topping

By anna Boncoeur On November 2, 2025

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If you’re like me, you need dinner to be fast, vibrant, and something you actually *want* to eat after a long day. That’s why I’m obsessed with this chimichurri chicken bowl recipe! It’s packed with bright, herby flavor that cuts right through the richness of the avocado and rice. Trust me, this isn’t your average boring chicken breast; this is flavor explosion territory!

I’m Anna, and I’m a total food lover who believes cooking shouldn’t be a chore. I live for sharing simple, flavorful chicken recipes that make everyday meals easier and, honestly, way more joyful. We’re talking about a meal that comes together in about 35 minutes total, which is perfect for those crazy weeknights. The real star here is that zesty, garlicky sauce. It coats the chicken beautifully and makes prepping four servings for the week an absolute breeze.

We’re using fresh parsley, vibrant vinegar, and just a little kick of chili powder to make this chimichurri chicken bowl sing. You won’t believe how much flavor we pack in without spending hours in the kitchen. You’re going to love how fresh this tastes!

Table Of content

Equipment Needed for Your chimichurri chicken bowl

Look, we want this to be fast, right? That means having the right tools ready before you even start chopping. You don’t need fancy gadgets, just the essentials to make the sauce and cook that chicken perfectly. Having these things handy means you can whip up this incredible chimichurri chicken bowl without any hiccups.

Gathering Tools for the chimichurri chicken bowl

A food processor (or a very sharp knife and a lot of patience!)
A large skillet for browning the chicken quickly
A medium bowl or zip-top bag for marinating
Measuring cups and spoons – precision matters for that sauce!

Assembling the chimichurri chicken bowl Ingredients

Okay, getting your ingredients prepped is half the battle won, especially when we are moving fast. This recipe really shines because the sauce is made from scratch but takes mere minutes. Don’t skip measuring the oil for the sauce—that emulsion is key! Once everything is measured out, you’ll see how easily this comes together into four amazing bowls.

I’ve broken down exactly what you need below. Just make sure your parsley is fresh; that’s where the real brightness comes from in this chimichurri chicken bowl!

Component	Ingredient	Quantity
Sauce	Fresh Parsley, chopped	\u00be cup
Sauce	Garlic, minced	3 cloves
Sauce	Small Onion, finely chopped	\u00bd
Sauce	Dried Oregano	1 teaspoon
Sauce	Ancho Chili Powder (or Smoked Paprika)	1 teaspoon
Sauce	Red Wine Vinegar	2 tablespoons
Sauce	Salt and Pepper	1 teaspoon salt, \u00bd teaspoon pepper
Sauce	Olive Oil	\u2153 cup
Chicken	Boneless Skinless Chicken Breasts	1\u00bd pounds
Cooking	Avocado Oil (or Olive Oil)	1 tablespoon
Base/Toppings	Cooked Jasmine or Brown Rice	2 cups
Base/Toppings	Red Bell Pepper, diced	1 large
Base/Toppings	Avocado, diced	1 large
Finishing	Extra Chimichurri Sauce	For topping

Components for the Herby Chimichurri Sauce

The sauce needs fresh parsley—and I mean fresh! Don’t grab the dried stuff for this part; it just won’t taste the same. We use dried oregano because it’s potent, but if you only have fresh oregano, use about three times the amount. Also, feel free to swap that ancho chili powder for smoked paprika if you want a deeper, less spicy flavor profile. That little bit of vinegar is crucial for cutting through the richness later on.

Preparing the Chicken Marinade and Cooking Fats

You want your chicken breasts cut into uniform 1-inch cubes. This ensures they cook evenly in the skillet, which is super important for hitting that safe temperature without drying them out. We use avocado oil for cooking because it has a high smoke point, which is perfect for getting a nice sear without burning. Remember, we only need 1 tablespoon of it for the skillet.

Base and Topping Ingredients for the chimichurri chicken bowl

For the base, two cups of cooked jasmine or brown rice works perfectly for four bowls. I like jasmine because it’s fragrant, but brown rice adds a nice nutty chew. The bell pepper should be diced roughly, and make sure you dice that avocado right before serving if you can, so it stays perfectly green and creamy for your chimichurri chicken bowl.

Step-by-Step Instructions for a Flavorful chimichurri chicken bowl

This process is designed to be quick, so make sure you have your ingredients ready to go. We’re moving from sauce to marinating to cooking, all in one smooth sequence. If you start the rice ahead of time, this whole meal is done in under 20 minutes of active cooking time. Let’s get cooking!

Making the Fresh Chimichurri Sauce

First things first: the sauce! Toss the parsley, garlic, onion, oregano, chili powder, vinegar, salt, and pepper right into your food processor. Pulse this mixture until everything is finely minced. Don’t let it turn into a totally smooth paste; we want some texture here! Once it looks nicely chopped up, slowly stream in that 1/3 cup of olive oil while the processor is running. Just stir it in gently by hand after pulsing if you don’t want to use the processor for the oil step. Taste it—it should be bright and punchy! Set that gorgeous sauce aside.

Marinating and Cooking the Chicken

Now, take your cubed chicken and toss it with *half* of that amazing chimichurri sauce. Seriously, use half! Put it in a bowl or a zip-top bag and let it hang out for at least 30 minutes. If you’re planning ahead, leave it overnight in the fridge; the flavor gets deeper, which is great for meal prep. When you’re ready to cook, heat that tablespoon of avocado oil in your large skillet over medium heat. Add the marinated chicken, making sure not to crowd the pan too much—cook in batches if you have to! Let it cook for about 6 to 8 minutes, stirring occasionally. You must check the temperature; it needs to hit 165°F (74°C) internally to be safe to eat. That’s my number one rule!

Assembling Your Perfect chimichurri chicken bowl

Once the chicken is cooked perfectly, it’s assembly time for your chimichurri chicken bowl. Start with a nice layer of your cooked rice in the bottom of each bowl. Top that with your golden-brown chicken cubes. Next, scatter the diced red bell pepper right over the chicken. Then, gently place the fresh avocado pieces around the edge. Finally, take the *remaining* chimichurri sauce that you didn’t use for marinating and spoon a generous amount right over everything. Serve it warm, or chill it down for lunch tomorrow!

Tips for Success with Your chimichurri chicken bowl

Even though this recipe is simple, a few little tricks make the difference between a good meal and a truly fantastic chimichurri chicken bowl. These aren’t complicated steps, but they are the ones I swear by to get that restaurant flavor at home without stressing out. Remember, happy cooking leads to happy eating! You can find more quick dinner ideas on our Pinterest page.

Mastering the Chimichurri Sauce Texture

When you’re pulsing everything in the food processor for the sauce, stop when it looks finely minced, not pureed. If you run the machine too long, the parsley turns into a dark green paste and loses that fresh, vibrant texture that makes chimichurri so exciting. You want little flecks of everything visible—that’s how you know you’ve got the right consistency. Trust me, a little texture goes a long way here!

Chicken Cooking Techniques for Juiciness

The biggest mistake people make when searing chicken cubes is overcrowding the skillet. When you pile too much chicken in there, the temperature drops immediately, and instead of searing and browning, the chicken starts steaming in its own juices. Nobody wants steamed chicken! If your pan looks too full, just cook the chicken in two separate batches. It takes an extra five minutes, but you get that beautiful golden crust on every single piece, keeping the inside super juicy. For more tips on keeping chicken juicy, check out this guide on juicy secrets.

Frequently Asked Questions About the chimichurri chicken bowl

I get so many questions about how to tweak this recipe, which is great because it means you all are ready to start cooking! This chimichurri chicken bowl is designed to be flexible, but a few things are non-negotiable if you want the best flavor. Here are the things I hear most often when people are planning their healthy dinner prep.

Can I make the chimichurri sauce ahead of time

Oh, yes! The sauce actually tastes even better the next day once the flavors have really mingled. You can absolutely make the sauce ahead of time. I find it’s best stored in an airtight jar in the fridge for up to five days. Just give it a quick stir before you use it because the oil might separate a little at the bottom. That makes getting those quick meal prep bowls done even faster!

How do I substitute the herbs in this chimichurri chicken bowl

While parsley is the backbone of authentic flavor, you can definitely mix it up! If you don’t have enough parsley, substitute about a quarter of it with fresh cilantro for a slightly different, brighter taste. You could also sneak in a little bit of fresh mint—just a tablespoon or two—but go easy on the mint so you don’t overpower the chicken. Remember, the dried oregano measurement stays the same regardless!

Is this recipe suitable for quick weeknight cooking

Absolutely! That’s one of the best things about this recipe. With only about 15 minutes of prep time and 20 minutes of cooking time, you can have four servings ready to go in under 40 minutes total. If you use pre-cooked rice, it’s even faster. It really is perfect for busy home cooks who need a satisfying, flavorful dinner without a huge time commitment. If you need another fast option, try this red curry chicken in 30 minutes.

What temperature should the chicken reach

This is the most important question for any chicken recipe! You must cook the chicken until it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer in the thickest part of the cube. That ensures it’s safe to eat and guarantees it’s cooked through without being dried out. Don’t guess on this one—use that thermometer!

Storing and Reheating Your Leftover chimichurri chicken bowl

If you made this for meal prep—and I really hope you did, because leftovers are amazing—you need to keep the components separate for the best texture later on. The biggest mistake people make is mixing everything together right away, and then the rice gets soggy and the avocado turns brown. Don’t do that to yourself!

The beauty of this chimichurri chicken bowl is its freshness, and keeping things separate locks in that bright flavor. Always store the cooked chicken, the rice, and the fresh veggies apart from the sauce until you are ready to eat. Here’s my quick guide for keeping things perfect in the fridge:

Component	Storage Time (Approx.)	Reheating Note
Cooked Chicken	3–4 days	Reheat gently in a skillet or microwave.
Chimichurri Sauce	Up to 5 days	Stays bright and flavorful; stir before using.
Diced Avocado	1 day (best fresh)	Store separately; add just before eating.
Cooked Rice/Peppers	Up to 4 days	Can be reheated with the chicken.

When you’re ready to eat, just layer it up again, spoon on a fresh dollop of that leftover chimichurri, and enjoy!

Determining Estimated Nutritional Data for the chimichurri chicken bowl

I know a lot of you are tracking macros or just trying to keep things balanced, so I wanted to give you a snapshot of what this incredible chimichurri chicken bowl packs into one serving. Since we’re using lean chicken, fresh veggies, and healthy fats from the olive oil, this is a really solid, satisfying meal. It’s packed with protein to keep you full, but it’s still quick and light enough for a weeknight.

Now, keep in mind that this is just an estimate based on standard ingredient amounts—how much oil you use in the sauce or the exact size of your avocado can shift these numbers slightly. But this gives you a great baseline for planning your meals! For more easy, flavorful chicken recipes, check out this cilantro lime chicken recipe.