🍚 Ultimate Grilled Chicken Rice Bowl with Avocado & Chimichurri 🌿🔥

Here’s a detailed recipe for your Ultimate Grilled Chicken Rice Bowl with Avocado and Chimichurri — a fresh, wholesome, and flavor-packed meal. 🍗🥑🍚

🍚 Ultimate Grilled Chicken Rice Bowl with Avocado & Chimichurri 🌿🔥

Introduction

This Grilled Chicken Rice Bowl is a vibrant, satisfying meal that balances juicy grilled chicken with fluffy rice, creamy avocado, and a bright, herbaceous chimichurri sauce. Perfect for lunch or dinner, it’s a one-bowl wonder that’s nutritious, packed with protein, and bursting with flavor. The chimichurri adds a zesty, garlicky punch, while the avocado provides creamy richness, making each bite fresh and indulgent at the same time. Ideal for meal prep, family dinners, or impressing guests, this bowl is simple, colorful, and utterly delicious.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Ingredients (Serves 2–3)

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Rice:

• 1 cup jasmine or basmati rice
• 2 cups water or chicken broth
• Pinch of salt

For the Chimichurri Sauce:

• ½ cup fresh parsley
• ¼ cup fresh cilantro
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• ¼ cup olive oil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Toppings:

• 1 avocado, sliced
• Cherry tomatoes, halved (optional)
• Lime wedges, for serving

Instructions

1. Cook the Rice:
   Rinse the rice under cold water. In a medium pot, combine rice, water (or broth), and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it rest for 5 minutes.
2. Prepare the Chicken:
   Pat chicken dry and rub with olive oil, paprika, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C). Let rest, then slice.
3. Make the Chimichurri:
   In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Blend until smooth but still slightly textured.
4. Assemble the Bowls:
   Divide the cooked rice into bowls. Top with sliced grilled chicken, avocado slices, and cherry tomatoes if using. Drizzle generously with chimichurri sauce. Serve with lime wedges on the side.

Tips & Variations

• Add roasted vegetables or corn for extra color and nutrients.
• Substitute chicken with grilled shrimp or tofu for variation.
• For a spicy kick, mix a little sriracha or hot sauce into the chimichurri.

This bowl is fresh, wholesome, and full of bold flavors, combining tender grilled chicken, creamy avocado, and herbaceous chimichurri — a true ultimate meal in a single bowl. 🥑🔥