Chimichurri Chicken Bowl
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup chopped cilantro
Chimichurri Sauce:
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh cilantro leaves
2 cloves garlic, minced
2 tbsp red wine vinegar
1/4 cup olive oil
1 tsp red pepper flakes (or more, to taste)
1/2 tsp salt
1/4 tsp black pepper
Instructions:
1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through. Let rest for 5 minutes before slicing or shredding.
2. While chicken cooks, prepare chimichurri sauce: Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor or blender. Pulse until finely chopped but still slightly textured.
3. In a large bowl, combine cooked quinoa, black beans, corn, avocado, cherry tomatoes, and red onion.
4. Add sliced or shredded chicken to the bowl.
5. Drizzle generously with chimichurri sauce and toss gently to combine.
6. Garnish with extra cilantro, if desired. Serve immediately or chill for later.
Notes:
You can substitute brown rice or another grain for the quinoa.
Feel free to add other vegetables you enjoy, such as bell peppers, zucchini, or spinach.
For a spicier chimichurri, add more red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.