Chimichurri Grilled Chicken Bowl (Printable)
Grilled chicken tossed in chimichurri, served over rice with fresh vegetables and a creamy garlic drizzle.
# 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 Steps:
01 - In a medium bowl, combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well, then set aside half the mixture for serving.
02 - Arrange the chicken in a shallow dish. Pour half of the chimichurri marinade over the chicken and toss to evenly coat. Cover and marinate for at least 20 minutes or up to 2 hours refrigerated.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and season both sides with additional salt and black pepper. Grill for 6 to 8 minutes per side until the internal temperature reaches 165°F and a slight char appears. Transfer to a board and let rest 5 minutes, then slice.
04 - In a small bowl, whisk Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
05 - Divide cooked rice among four serving bowls. Top each with sliced grilled chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion. Drizzle with garlic sauce and reserved chimichurri. Garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- If you secretly love dunking everything in sauce, this combo will totally get you.
- It’s one of those meals that somehow cheers you up with color and freshness, even on a tired evening.
02 -
- Don’t marinate the chicken for too long—past two hours, the acid can make it mushy.
- Reserving half the chimichurri is crucial; serving fresh sauce over hot chicken is outrageously good.
03 -
- Pat the chicken dry before marinating for the best grill marks.
- If the chimichurri tastes too sharp, let it sit a bit longer—the flavors mellow wonderfully.