Chimichurri Grilled Chicken Bowl (Printable Version)
Juicy grilled chicken with zesty chimichurri marinade served over rice with fresh vegetables and creamy garlic sauce.
# What You Need:
→ Chimichurri Marinade
01 - 1 cup fresh parsley, finely chopped
02 - 1/4 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 1/2 cup extra virgin olive oil
05 - 3 tablespoons red wine vinegar
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Grilled Chicken
10 - 4 boneless skinless chicken breasts
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper to taste
→ Garlic Sauce
13 - 1/2 cup mayonnaise
14 - 1/4 cup Greek yogurt
15 - 2 garlic cloves, minced
16 - 1 tablespoon fresh lemon juice
17 - Salt and pepper to taste
→ Bowl Components
18 - 2 cups cooked white or brown rice
19 - 1 cup cherry tomatoes, halved
20 - 1 ripe avocado, sliced
21 - 1 cup cucumber, diced
22 - 1 cup shredded red cabbage
23 - 1/4 cup crumbled feta cheese, optional
24 - Fresh cilantro or parsley sprigs for garnish
25 - Lime wedges for serving
# How to Make It:
01 - Combine chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, kosher salt, and black pepper in a mixing bowl. Whisk until thoroughly emulsified. Measure out and reserve 1/3 cup of the mixture for final garnish.
02 - Place chicken breasts in a shallow dish or large resealable plastic bag. Pour the remaining chimichurri marinade over the chicken, turning pieces to ensure complete coating. Seal and refrigerate for minimum 20 minutes or up to 2 hours for optimal flavor penetration.
03 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and creamy. Cover and refrigerate until assembly time.
04 - Preheat outdoor grill or indoor grill pan to medium-high heat, approximately 375-400°F. Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Brush lightly with olive oil and season with salt and pepper. Grill for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest for 5 minutes before slicing into strips.
06 - Divide cooked rice among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, avocado, cucumber, and red cabbage in sections over the rice. Drizzle with reserved chimichurri and garlic sauce. Top with crumbled feta if desired, garnish with fresh herbs, and serve with lime wedges.
# Expert Tips:
01 -
- The marinade does double duty as both seasoning and serving sauce
- One bowl delivers protein, fresh veggies, and that addictive garlic sauce
02 -
- Pounding the chicken to even thickness before marinating ensures uniform cooking and better absorption
- Don't marinate longer than 2 hours or the acid will start breaking down the meat texture
03 -
- Let the grilled chicken rest before slicing, or you'll lose all those juices onto the cutting board
- Reserve more chimichurri than you think you need, everyone wants extra