Chimichurri Grilled Chicken Bowl (Printable)
Tender grilled chicken with zesty chimichurri, fresh veggies, and creamy garlic sauce over rice.
# What You’ll Need:
→ Chimichurri Marinade
01 - 1 cup fresh parsley, finely chopped
02 - ¼ cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - ½ cup extra virgin olive oil
05 - 3 tbsp red wine vinegar
06 - 1 tsp dried oregano
07 - ½ tsp red pepper flakes
08 - ½ tsp kosher salt
09 - ¼ 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 - ½ cup mayonnaise
14 - ¼ 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 - ¼ cup crumbled feta cheese (optional)
24 - Fresh cilantro or parsley, for garnish
25 - Lime wedges, for serving
# Steps:
01 - Combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, kosher salt, and black pepper in a bowl. Mix thoroughly until well incorporated. Reserve ⅓ cup separately for later use as a finishing drizzle.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the remaining chimichurri marinade over the chicken, ensuring each piece is evenly coated. Marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated 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. Refrigerate until ready to serve to allow flavors to meld.
04 - Preheat grill or grill pan over medium-high heat (approximately 375°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and brush with olive oil. Season lightly with additional salt and pepper. Grill for 5–7 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 4 serving bowls. Arrange sliced grilled chicken, cherry tomatoes, avocado, cucumber, and red cabbage over the rice in sections. Drizzle with reserved chimichurri and garlic sauce. Top with crumbled feta if desired, garnish with fresh herbs, and serve with lime wedges on the side.
# Expert Advice:
01 -
- The chimichurri marinade transforms ordinary chicken into something extraordinary with minimal effort
- Everything can be prepped ahead, making weeknight dinners feel like a weekend treat
- You get that bright, fresh herb flavor in every single bite of the bowl
02 -
- Letting the grilled chicken rest before slicing is absolutely crucial for keeping it juicy
- The chimichurri sauce actually tastes better after sitting for a few hours or overnight
- Room temperature rice will absorb the sauces better than hot rice will
03 -
- Investing in a good pair of kitchen shears makes quick work of all that herb chopping
- If the garlic sauce seems too thick, thin it with a teaspoon of water or more lemon juice