Chimichurri Grilled Chicken Bowl (Print version)
Juicy grilled chicken with chimichurri over rice, fresh vegetables, 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 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 ground 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 fresh lemon juice
16 - Salt and black 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 ripe avocado, sliced
21 - 1/4 cup red onion, thinly sliced
22 - 1/4 cup fresh cilantro, chopped
23 - Lime wedges, for serving
# Method:
01 - In a mixing bowl, combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir thoroughly. Reserve half of the chimichurri for later use.
02 - Place chicken breasts or thighs in a shallow dish. Pour half of the chimichurri marinade over the chicken and turn to coat each piece evenly. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and season both sides with additional salt and pepper. Grill chicken for 6 to 8 minutes per side until internal temperature reaches 165°F, and surfaces are slightly charred. Transfer to a plate and allow to rest for 5 minutes before slicing.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and well combined.
05 - Divide cooked rice among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, avocado, and red onion over the rice. Drizzle with garlic sauce and reserved chimichurri. Garnish with chopped cilantro and lime wedges.
# Expert advice:
01 -
- The garlicky chimichurri and creamy sauce turn simple chicken and veggies into something crave-worthy.
- This bowl is generous, colorful, and packs big flavor with healthy, gluten-free ingredients.
02 -
- Once I tried grilling chicken straight from a cold marinade and it stuck like crazy—let meat come to room temp first for the best sear.
- Saving half the chimichurri for drizzling makes everything pop—don't skip this step, even if you're in a rush!
03 -
- Never put all the chimichurri on the chicken—save half for a finishing drizzle and your tastebuds will thank you.
- Try grilling some lime halves to squeeze over at the table for smoky-tart magic.