Chimichurri Grilled Chicken Bowl (Printable)
Grilled chicken in zesty chimichurri over rice with veggies and a creamy garlic drizzle.
# What You 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:
01 - Combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Stir thoroughly and reserve half the mixture for finishing.
02 - Transfer chicken to a shallow dish and coat evenly with half the chimichurri. Cover and marinate for a minimum of 20 minutes or up to 2 hours under refrigeration.
03 - Heat grill or grill pan to medium-high. Remove chicken from marinade and season with salt and black pepper. Grill for 6 to 8 minutes per side until juices run clear and exterior is lightly charred. Rest chicken for 5 minutes, then slice thinly.
04 - In a separate bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper until a smooth consistency is achieved.
05 - Portion cooked rice into four bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion over the rice. Drizzle with garlic sauce and remaining chimichurri. Garnish with chopped cilantro and serve with lime wedges.
# Expert Advice:
01 -
- If you spoon extra chimichurri over everything, you’ll discover how it perks up even tomorrow’s leftovers.
- This bowl makes it easy to swap in what’s in the fridge but still delivers bright Latin flavors every time.
02 -
- Rushing the chicken marinade always results in less depth—let it sit at least 20 minutes, longer if you can spare it.
- Saving half the chimichurri for drizzling at the end changed the flavors from good to unforgettable.
03 -
- Drying herbs well before chopping will keep the chimichurri from turning watery.
- Letting grilled chicken rest before slicing keeps all those amazing juices right where they belong—in your bowl.