Description
This Chimichurri Grilled Chicken Bowl is a flavorful, protein-packed dish that combines smoky grilled chicken with a fresh, zesty chimichurri sauce and a rich garlic sauce for an unforgettable meal. It’s a perfect balance of vibrant herbs, tender chicken, and creamy sauce, making it an ideal bowl for lunch or dinner!
Ingredients
For the Chimichurri Sauce:
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1/2 cup fresh parsley, chopped
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1/4 cup fresh cilantro, chopped
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3 cloves garlic, minced
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2 tablespoons red wine vinegar
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1/4 cup olive oil
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes (optional for heat)
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Salt and black pepper, to taste
For the Grilled Chicken:
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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Salt and black pepper, to taste
For the Garlic Sauce:
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1/4 cup mayonnaise
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2 tablespoons greek yogurt
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2 cloves garlic, minced
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1 tablespoon lemon juice
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Salt and black pepper, to taste
For the Bowl:
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2 cups cooked rice or quinoa
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1 cup cherry tomatoes, halved
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1 cup cucumber, sliced
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1/2 red onion, thinly sliced
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Fresh parsley for garnish (optional)
Instructions
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Prepare the chimichurri sauce:
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In a small bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Mix well and set aside to allow the flavors to meld.
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Season the chicken:
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Brush the chicken breasts with olive oil and season both sides with garlic powder, paprika, salt, and pepper.
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Grill the chicken:
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Preheat the grill or grill pan to medium-high heat.
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Grill the chicken for 5-7 minutes per side, until fully cooked through (internal temperature should reach 165°F/74°C).
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Once cooked, remove from the grill and let rest for a few minutes before slicing into strips.
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Prepare the garlic sauce:
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In a small bowl, whisk together mayonnaise, Greek yogurt, garlic, and lemon juice. Season with salt and pepper to taste.
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Assemble the bowls:
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In each serving bowl, add a base of cooked rice or quinoa.
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Top with sliced grilled chicken, cherry tomatoes, cucumber, and red onion.
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Drizzle with the chimichurri sauce and a generous amount of garlic sauce.
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Garnish and serve:
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Garnish with fresh parsley if desired. Serve immediately and enjoy!
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Notes
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You can substitute quinoa for a lighter grain alternative to rice.
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Feel free to add other toppings like avocado, corn, or feta cheese for extra flavor.
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This dish can be made ahead by storing the components separately and assembling just before serving.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 40 g
- Protein: 35g