1-First Step: Make the Chimichurri Sauce Grab your food processor. Toss in 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. Pulse until finely minced about 10-15 seconds. Stir in 1/3 cup olive oil or avocado oil. Boom, sauce done! Set aside half for serving. This takes 5 minutes tops.

2-Second Step: Marinate the Chicken Cube 2 medium chicken breasts into bite-sized pieces. Mix with half the chimichurri in a zip-top bag or bowl. Seal and fridge for 30 minutes to 1 hour, or overnight for max flavor. Marinating is key the acid tenderizes, herbs infuse. My secret: overnight for party-level taste!

3-Third Step: Cook the Chicken Preheat oven to 400 degrees F. Heat 1 Tablespoon avocado oil (or any cooking oil) in an oven-safe skillet over medium heat. Add marinated chicken, cook 6-7 minutes, stirring now and then till browned. Slide the skillet into the oven, bake 12-15 minutes until chicken hits 165 degrees F internal. Juicy inside, crispy edges grill master approved! If you have a grill, sear on medium-high 4-5 minutes per side instead.

4-Fourth Step: Assemble the Bowls Cook 2 cups rice ahead (or use microwave pouch for speed). Layer each bowl: rice base, chimichurri chicken, drizzle remaining sauce, top with 1 large diced avocado and 1 large diced bell pepper. Fresh, vibrant, ready to devour!

5-Final Step: Serve and Enjoy Dig in warm. Pairs great with a cold beer or iced tea. Leftovers? See storage tips below. Every time I make this, my wife says it’s better than takeout!