We don’t feature Ready-To-Eats in our blogs very often since this space is usually to tell you about meals we love and share tips and details on how to cook them at home.

Bu this Chimichurri Chicken Bowl has been speaking to me and, honestly, it’s a “two birds, one stone” moment. I get to talk about one of my favorite ready-to-eats and share the chimichurri recipe with you so you can recreate it at home.

So, why do I love this bowl? Two reasons: First, it’s simple. I love delicious, but I love easy even more.

Second, it’s colorful. We could go down the “food is art” path, but simply put, all the elements of this bowl come together in a way that’s visually appetizing.

It starts with a base of fluffy jasmine rice. Cooked with a splash of olive oil and a pinch of salt, it’s simple but it makes the perfect canvas for the rest of our toppings.

Center of the plate is the chicken—boneless, skinless breasts marinated overnight in olive oil and spices, then grilled and sliced. Every bite is juicy and flavorful with a hint of smokiness from the grill.

Then come the colors. Cherry tomatoes and red-orange bell peppers bring a sweet, crisp bite that balances the savory depth of the chicken. Pepitas (pumpkin seeds) add a salty crunch.

The final drizzle is the chimichurri—herby, bright, and vibrant green it contrasts the red of the peppers and tomatos and pulls the whole bowl together.

Every bite is a little different: fragrant rice, smoky chicken, and fresh chimichurri tying it all together.

Here is the recipe.