Chimichurri Grilled Chicken Bowl (Printable)
Zesty chimichurri chicken over rice with fresh veggies and creamy garlic drizzle for a vibrant, healthy bowl.
# What You'll Need:
→ Chimichurri Marinade & Sauce
01 - 1 cup fresh parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped or 1 tablespoon dried oregano
03 - 4 garlic cloves, minced
04 - 1/2 cup olive oil
05 - 2 tablespoons red wine vinegar
06 - 1 teaspoon red pepper flakes
07 - 1/2 teaspoon coarse salt
08 - 1/2 teaspoon black pepper
→ Grilled Chicken
09 - 1.5 pounds boneless, skinless chicken breasts or thighs
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garlic Sauce
12 - 1/2 cup plain Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 2 garlic cloves, minced
15 - 1 tablespoon lemon juice
16 - Salt and black pepper to taste
→ Bowl Assembly
17 - 2 cups cooked white or brown rice or quinoa
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber, diced
20 - 1 avocado, sliced
21 - 1/4 cup red onion, thinly sliced
22 - 1/4 cup fresh cilantro, chopped
23 - Lime wedges for serving
# How to Cook:
01 - Combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Mix thoroughly, then set aside half of the chimichurri for serving.
02 - Place chicken breasts or thighs in a shallow dish. Pour half of the chimichurri marinade over the chicken, ensuring even coverage. Allow to marinate for at least 20 minutes or up to 2 hours in the refrigerator.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, season with additional salt and pepper if desired. Grill for 6 to 8 minutes per side, until fully cooked with a slight char. Allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper until creamy and smooth.
05 - Divide cooked rice evenly among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion on top. Drizzle with garlic sauce and reserved chimichurri. Garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- This bowl delivers a burst of herby freshness and garlicky zing you can't get from any takeout.
- It's endlessly customizable—sneak in your favorite veggies, use leftover grains or just pile everything high for a show-stopper meal.
02 -
- If you skip marinating, the chicken just isn't the same—don't rush that step.
- Saving half the chimichurri for serving makes every bite taste like summer, even in the middle of winter.
03 -
- Brush the grill with oil just before laying down the chicken for those enviable grill marks.
- If you're out of fresh herbs, use a mix of dried and rehydrate them in oil for ten minutes for a similar punch.