Chimichurri Grilled Chicken Bowl

Ingredients:

Directions:

1. Start by marinating the chicken. Add the chicken, olive oil, paprika, garlic powder, onion powder, salt, and pepper to a Ziploc bag. Seal and toss to coat the chicken. Place in the fridge for at least 30 minutes or up to overnight.
2. Prepare the chimichurri sauce. In a small bowl, combine the parsley, cilantro, garlic, vinegar, red pepper flakes, oregano, salt, and pepper. Slowly add the olive oil while stirring to fully combine the ingredients. Set aside until ready to use.
3. Heat a griddle pan or Blackstone to medium-high heat. If using a Blackstone, you want 2-3 zones to be heated for maximum cooking surface. Drizzle oil across the hot griddle surface. Add the chicken and cook, flipping occasionally, until an internal temperature of 165 degrees F is reached.
4. In a separate skillet or section of the Blackstone, heat oil over medium-high heat and sauté the onion and bell pepper until slightly charred and tender.
5. Remove the chicken to a cutting board and let sit for 5-10 minutes then slice.
6. While the chicken cooks, prepare the rice according to package instructions.
7. To assemble, layer rice in the bottom of bowls. Top with the sliced chicken, cooked onion and bell pepper, sliced tomatoes and avocado, and finish with a drizzle of chimichurri sauce. Enjoy!