You'll love this herby, veggie-loaded Chimichurri Chicken Bowl that's both satisfying and wholesome. The combination of tender chicken, vibrant vegetables, and zesty chimichurri sauce is next level!
Make the sauce by combining all chimichurri ingredients into a food processor except the oil. Once leaves are chopped finely, drizzle in olive oil. Set in refrigerator!
Season chicken breasts liberally with kosher salt, pepper and paprika on one side.
In a skillet, warm 1 tbsp. avocado oil then add in chicken seasoned-side down. Cook for 5 minutes then flip, cooking for another 5.
Place breasts onto sheet pan and into oven for 10 more minutes to finish. Let rest 5 minutes before slicing!
While chicken finishes in oven, wipe out pan with a paper towel then add another 1 tbsp. of avocado oil over medium heat. Add broccoli, season with salt and cook 3-4 minutes, tossing. Add 1/4 cup water to the pan and cover for 1-2 minutes until water has evaporated. Remove from pan.
Cook frozen cauliflower rice by adding to same pan (no oil needed). Season with s&p and steam until cooked through.
Assemble bowls by placing cauliflower rice, broccoli, black beans and diced avocado into bowl. Top with sliced chicken & drizzle with sauce!
Keyword avocado, black beans, bowls, broccoli, cauliflower rice, chicken, chimichurri