Chimichurri Grilled Chicken Bowl (Printable)
Juicy grilled chicken with chimichurri marinade over rice, fresh veggies, and 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 tbsp red wine vinegar
06 - 1 tsp dried oregano
07 - 1/2 tsp red pepper flakes
08 - 1/2 tsp kosher salt
09 - 1/4 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 - 1/2 cup mayonnaise
14 - 1/4 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 - 1/4 cup crumbled feta cheese (optional)
24 - Fresh cilantro or parsley for garnish
25 - Lime wedges for serving
# Directions:
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 blended. Reserve 1/3 cup separately for later drizzling.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the chimichurri marinade over the chicken, ensuring each piece is evenly coated. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
03 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and fully incorporated. Refrigerate until ready to serve.
04 - Heat grill or grill pan over medium-high temperature. Ensure the cooking surface is properly hot before adding chicken.
05 - Remove chicken from marinade and brush lightly with olive oil. Season with salt and pepper. Grill for 5 to 7 minutes per side, cooking until internal temperature reaches 165°F and juices run clear. Let chicken rest for 5 minutes before slicing against the grain.
06 - Divide rice among serving bowls. Arrange sliced grilled chicken, cherry tomatoes, avocado, cucumber, and red cabbage 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 chimichurri does double duty as marinade and finishing sauce
- You can prep everything in under 30 minutes
02 -
- Letting the chicken rest after grilling keeps it juicy instead of dry
- The chimichurri actually gets better after sitting for a day
03 -
- Pat chicken dry before marinating for better adherence
- Toast your rice before cooking for extra nutty depth