Chimichurri Grilled Chicken Bowl (Printable version)
Grilled chicken with chimichurri over rice, fresh veggies, avocado, 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 extra-virgin olive oil
05 - 2 tablespoons red wine vinegar
06 - 1 teaspoon red pepper flakes
07 - 1/2 teaspoon coarse salt
08 - 1/2 teaspoon ground 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 freshly squeezed lemon juice
16 - Salt and pepper, to taste
→ Bowl Assembly
17 - 2 cups cooked white or brown rice
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
# Directions:
01 - Combine finely chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Reserve half of the mixture for serving.
02 - Place chicken in a shallow bowl. Pour half of the chimichurri over the chicken and ensure even coating. Marinate for at least 20 minutes or up to 2 hours in the refrigerator.
03 - Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, season with salt and black pepper. Grill for 6 to 8 minutes per side until thoroughly cooked and lightly charred. Rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together Greek yogurt or sour cream, mayonnaise, minced garlic, lemon juice, salt, and pepper until the sauce is smooth.
05 - Divide rice among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, avocado, and red onion over the rice. Drizzle with garlic sauce and the reserved chimichurri. Garnish with fresh chopped cilantro and lime wedges.
# Expert Advice:
01 -
- Once you taste that garlicky sauce and tangy chimichurri mingling with juicy grilled chicken, it’ll ruin plain meal bowls for you forever.
- I promise you’ll feel smug knowing you pulled off such vibrant flavors in under an hour — bonus points if you sneak bites of avocado along the way.
02 -
- Placing hot chicken right onto cold veggies wilts them — let the chicken rest a few minutes after grilling before slicing.
- Tasting your chimichurri before marinating makes all the difference; sometimes it needs a nudge of vinegar or extra salt you didn’t expect.
03 -
- Bringing chicken to room temperature before grilling leads to juicier, more evenly cooked pieces.
- A sharp chef’s knife makes slicing the herbs and veggies faster and helps keep things tidy.