Chimichurri Grilled Chicken Bowl (Printer-friendly)
Grilled chicken with zesty chimichurri, rice, fresh veggies and a creamy garlic drizzle for a bright, wholesome meal.
# 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 ground black pepper
→ Grilled Chicken
09 - 1.5 pounds boneless, skinless chicken breasts or thighs
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground 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 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
# Directions:
01 - Combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Reserve half of the mixture for serving.
02 - Arrange chicken in a shallow dish and coat evenly with half of the chimichurri. Marinate for at least 20 minutes or up to 2 hours in the refrigerator.
03 - Preheat grill or grill pan to medium-high. Remove chicken from marinade and season both sides with additional salt and black pepper. Grill for 6 to 8 minutes per side until cooked through and lightly charred. Rest for 5 minutes, then slice.
04 - Whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt and pepper in a small mixing bowl until smooth.
05 - Divide cooked rice between four bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion over rice. Drizzle with garlic sauce and reserved chimichurri. Garnish with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The chimichurri doubles as both a marinade and a sauce, so nothing goes to waste and every bite bursts with bright flavor.
- This bowl is endlessly adaptable: swap the veggies, use rice or quinoa, and it never feels repetitive.
02 -
- Once, I tossed all the chimichurri with the chicken and had none left for drizzling; the bowls were still tasty, but missed that extra flash of green.
- Resting the grilled chicken for at least five minutes before slicing keeps every piece juicy and tender.
03 -
- Grilling the chicken right after marinating for just 20 minutes is enough for zesty flavor; don’t worry if you’re short on time.
- Always set some chimichurri aside first—trust me, you’ll want that fresh, uncooked hit at serving.