1-First Step: Make the chimichurri sauce Add the parsley, garlic, onion, oregano, ancho chili powder, red wine vinegar, salt, black pepper, and olive oil to a food processor. Blend until the mixture reaches a minced texture. It should look finely chopped, not smooth like a puree. If you do not have a food processor, hand-chop everything as finely as you can.

2-Second Step: Marinate the chicken Place the cubed chicken breasts in a bowl and pour half of the chimichurri sauce over the top. Toss well so every piece is coated. Let the chicken marinate for at least 30 minutes. If you have extra time, marinate it overnight in the refrigerator for even deeper flavor.

3-Third Step: Cook the chicken on the stove Heat an oven-safe skillet over medium heat and add 1 tablespoon oil for cooking. Once the pan is hot, add the marinated chicken in a single layer. Cook for 6 to 7 minutes, stirring or turning as needed so the chicken browns on all sides.

4-Fourth Step: Finish the chicken in the oven Transfer the skillet to a 400°F oven and bake for 12 to 15 minutes, or until the chicken is fully cooked through. Use a meat thermometer if you like, and check that the chicken is done before serving.

5-Final Step: Assemble the bowls Spoon 2 cups cooked rice into bowls. Top with the chimichurri chicken, then spoon over the remaining sauce. Add the diced avocado and diced bell pepper on top.