Ingredients
Gathering your ingredients is the first step to a successful meal. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 1 cup chimichurri sauce (store-bought or homemade)
- 2 cups cooked brown rice or quinoa
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup Greek yogurt
- 2 garlic cloves, minced
- Juice of 1 lemon
If you’re missing an ingredient, don’t worry. You can substitute the bell peppers with zucchini or swap the brown rice for white rice or even cauliflower rice for a low-carb option. Flexibility is key in home cooking.
Instructions
Let’s get cooking! Follow these simple steps to bring this dish to life:
- Preheat your grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Baste with chimichurri sauce during the last few minutes of grilling.
- While the chicken is grilling, heat a pan over medium heat with a little olive oil. Sauté the bell peppers and red onion until soft, about 5-6 minutes.
- In a small bowl, mix the Greek yogurt, minced garlic, and lemon juice. Stir until combined and creamy.
- Once the chicken is done, let it rest for a few minutes before slicing it thinly.
- Assemble your bowls: start with a base of brown rice or quinoa, top with grilled chicken slices, sautéed veggies, cherry tomatoes, and avocado slices.
- Drizzle with the garlic sauce and an extra spoonful of chimichurri, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International