Step 1

Combine the parsley, garlic, onion, oregano, chili powder, red wine vinegar, salt, and pepper in a food processor.

Step 2

Pulse to create a finely minced texture (not a puree).

Step 3

Mix in the olive oil and set aside.

Step 4

Mix the cubed chicken and 1/2 of the chimichurri sauce in a container or freezer bag.

Step 5

Marinate for 30 minutes to 1 hour in the refrigerator.

Step 6

Preheat the oven to 400 degrees F.

Step 7

Heat the avocado oil in an oven-safe skillet (such as cast-iron) over medium heat.

Step 8

Add in the marinated chicken and cook for about 6-7 minutes, stirring occasionally.

Step 9

Place the skillet in the oven and continue to cook the chicken for about 12-15 minutes.

Step 10

Layer each bowl with cooked rice, chimichurri chicken, the remaining chimichurri sauce, diced avocado, and diced bell peppers.

Step 11

Serve and enjoy!