Description
Chimichurri Grilled Chicken Bowl with Garlic Sauce. Juicy grilled chicken paired with flavorful chimichurri and creamy garlic sauce. Delicious and easy!
Ingredients
Scale
- 1 cup fresh parsley, tightly packed
- 1/4 cup fresh cilantro
- 3–4 garlic cloves, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced or grated
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 medium avocado, sliced
- 1/2 cup red onion, thinly sliced
- 1 cup corn kernels, fresh or roasted
- 1 lime, cut into wedges for serving
Instructions
- Step 1: Prepare the Chimichurri Sauce Finely chop the parsley, cilantro, and garlic cloves, either by hand for a more rustic texture or using brief pulses in a food processor. Transfer to a bowl and add the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Stir well to combine all ingredients. Set aside about 1/3 of the mixture for serving and use the remainder as a marinade for the chicken. The acidity from the vinegar will help tenderize the meat while infusing it with flavor.
- Step 2: Marinate the Chicken Place chicken breasts in a shallow dish or resealable plastic bag. Pour the 2/3 portion of chimichurri sauce over the chicken, ensuring each piece is well-coated. Massage the marinade into the chicken for even distribution. Cover or seal and refrigerate for at least 30 minutes, though 2 hours will yield even more flavorful results. If you’re short on time, even 15 minutes will impart some flavor.
- Step 3: Prepare the Garlic Sauce While the chicken marinates, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt in a small bowl until smooth and well combined. Taste and adjust seasonings if needed—you want a pronounced garlic flavor balanced by the creamy yogurt base. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Step 4: Grill the Chicken Preheat your grill to medium-high heat (about 400°F/204°C). Remove chicken from marinade, letting excess drip off. Grill for 5-7 minutes per side until grill marks form and internal temperature reaches 165°F (74°C). If using a grill pan indoors, follow the same process. Once done, transfer to a cutting board and let rest for 5 minutes before slicing across the grain into strips.
- Step 5: Assemble the Bowls Divide the cooked rice among serving bowls, creating a base layer. Arrange sliced grilled chicken, cherry tomatoes, avocado slices, red onion, and corn in sections around the bowl for visual appeal. Drizzle with the reserved chimichurri sauce and the garlic sauce. Serve with lime wedges on the side for squeezing over the finished Chimichurri Grilled Chicken Bowl with Garlic Sauce just before eating.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 475 calories per serving
- Sugar: 6 grams
- Sodium: 711 mg
- Fat: 24 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 32 grams
- Cholesterol: 85 mg