Chimichurri Grilled Chicken Bowl (Printer-friendly)
Chimichurri-marinated grilled chicken over rice with fresh veggies and a creamy garlic yogurt 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 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 Make It:
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 chimichurri for serving.
02 - Arrange chicken in a shallow dish and evenly coat with half the chimichurri. Let marinate for at least 20 minutes or refrigerate up to 2 hours.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and season with additional salt and pepper. Grill for 6 to 8 minutes per side until fully cooked and lightly charred. Rest for 5 minutes before slicing.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy.
05 - Divide rice evenly among four bowls. Top each with sliced grilled chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion. Drizzle with garlic sauce and the reserved chimichurri. Garnish with chopped cilantro and lime wedges.
# Expert Tips:
01 -
- You can layer bright, punchy flavors in minutes and still have time to sit down and enjoy.
- This bowl charms even the pickiest eaters and is endlessly adaptable to whatever you have around.
02 -
- If you don&t save half your chimichurri for serving, the chicken might be delicious, but you&ll miss the unmistakable punch of fresh sauce on top.
- Letting the grilled chicken rest for five minutes after cooking keeps it juicy—skip this and you risk losing all those flavorful juices onto the cutting board.
03 -
- Spritz lime over everything just before serving to wake up all the flavors.
- Make your chimichurri a few hours early—the flavors mingle and get even louder.