Chimichurri Grilled Chicken Bowl (Printable)
Grilled chicken with vibrant chimichurri, fresh vegetables, and creamy garlic sauce over rice.
# What You'll Need:
→ Chimichurri Marinade
01 - 1 cup fresh parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 1/2 cup extra virgin olive oil
05 - 3 tbsp red wine vinegar
06 - 1 tsp dried oregano
07 - 1/2 tsp red pepper flakes
08 - 1/2 tsp kosher salt
09 - 1/4 tsp black pepper
→ Grilled Chicken
10 - 4 boneless, skinless chicken breasts
11 - 2 tbsp olive oil
12 - Salt and pepper, to taste
→ Garlic Sauce
13 - 1/2 cup mayonnaise
14 - 1/4 cup Greek yogurt
15 - 2 garlic cloves, minced
16 - 1 tbsp lemon juice
17 - Salt and pepper, to taste
→ Bowl Assembly
18 - 2 cups cooked white or brown rice
19 - 1 cup cherry tomatoes, halved
20 - 1 avocado, sliced
21 - 1 cup cucumber, diced
22 - 1 cup shredded red cabbage
23 - 1/4 cup crumbled feta cheese (optional)
24 - Fresh cilantro or parsley, for garnish
25 - Lime wedges, for serving
# How-To Steps:
01 - Combine parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, kosher salt, and black pepper in a bowl. Mix thoroughly until well incorporated. Reserve 1/3 cup of the mixture for drizzling over finished bowls.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the remaining chimichurri marinade over the chicken, turning to ensure even coating. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and creamy. Cover and refrigerate until ready to serve.
04 - Preheat grill or grill pan over medium-high heat. Lightly brush grates with oil to prevent sticking.
05 - Remove chicken from marinade, shaking off excess. Brush lightly with olive oil and season with salt and pepper. Grill for 5 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
06 - Divide cooked rice among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, avocado, cucumber, and red cabbage on top. Drizzle with reserved chimichurri and garlic sauce. Sprinkle with crumbled feta if desired, garnish with fresh herbs, and serve with lime wedges on the side.
# Expert Tips:
01 -
- The chimichurri marinade makes the chicken incredibly juicy and infuses it with bright, fresh flavor that you cant get from store-bought marinades
- Everything comes together in under an hour, but tastes like you spent all day cooking something special
- The creamy garlic sauce perfectly balances the zesty herbs, creating that restaurant-quality combination that makes you close your eyes while eating
02 -
- Dont skip the resting time after grilling the chicken, those juices need to redistribute or youll end up with dry meat
- The garlic sauce tastes best if made at least an hour ahead, giving the garlic time to mellow and meld
- Warm rice makes a huge difference here, cold rice kills the vibe of an otherwise perfect bowl
03 -
- Pat the chicken completely dry before grilling to get those gorgeous char marks instead of steaming
- Slice the avocado just before serving or toss it with a little lime juice to prevent browning