Why You’ll Love This Recipe
This bowl is a flavor explosion in every bite, thanks to the bright, punchy chimichurri and the cool, creamy garlic sauce. It’s easy to prep ahead, ideal for meal planning, and endlessly customizable. Whether you’re looking for a healthy dinner, a lunch that travels well, or a crowd-pleasing meal prep idea, this bowl delivers on taste and balance. Plus, it’s naturally gluten-free and can be adapted for dairy-free or low-carb diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chimichurri chicken:
boneless, skinless chicken breasts or thighs
fresh parsley
fresh cilantro (optional)
garlic
red wine vinegar
olive oil
red pepper flakes
salt
black pepper
lemon juice (optional)
For the garlic sauce:
Greek yogurt or sour cream
mayonnaise
garlic (minced or grated)
lemon juice
salt
water (to thin, if needed)
For the bowl:
cooked rice, quinoa, or cauliflower rice
cucumber (diced)
cherry tomatoes (halved)
red onion (thinly sliced)
avocado (sliced)
mixed greens or shredded lettuce
optional: feta cheese or pickled jalapeños
Directions
- Make the chimichurri: In a food processor or blender, pulse together parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, pepper, and olive oil until finely chopped and well combined. Adjust seasoning as needed.
- Marinate the chicken: Place the chicken in a resealable bag or shallow dish and pour about half the chimichurri over it. Marinate for at least 30 minutes, or up to 4 hours.
- Grill the chicken: Preheat a grill or skillet over medium-high heat. Grill the marinated chicken for 5–6 minutes per side, or until fully cooked. Let rest, then slice.
- Make the garlic sauce: In a bowl, whisk together Greek yogurt, mayo, minced garlic, lemon juice, and salt. Add water a little at a time until the sauce is creamy but pourable.
- Assemble the bowls: In each bowl, layer rice or grains, vegetables, and greens. Top with sliced grilled chicken.
- Finish and serve: Drizzle with the remaining chimichurri and garlic sauce. Add optional toppings like feta or pickled jalapeños if desired.
Servings and timing
This recipe serves 4 and takes approximately 20 minutes to prep and 15 minutes to cook. Total time: about 35 minutes (plus optional marinating time).
Variations
- Make it dairy-free: Use a plant-based yogurt for the garlic sauce or substitute with tahini.
- Try different grains: Farro, couscous, or brown rice all work well.
- Add roasted veggies: Roasted sweet potatoes, corn, or zucchini add warmth and texture.
- Make it low-carb: Use cauliflower rice or a bed of greens instead of grains.
- Use different proteins: Chimichurri works great with steak, shrimp, or tofu too.
Storage/Reheating
Store leftover components separately in airtight containers for up to 4 days. Reheat the chicken and grains in the microwave or a skillet until warmed through. The garlic sauce and chimichurri are best served cold and can be stored in the refrigerator for up to 5 days. Assemble bowls fresh for best texture and flavor.
FAQs
Can I use store-bought chimichurri?
Yes, but homemade chimichurri offers fresher, brighter flavor and allows you to control the ingredients.
Can I grill the chicken indoors?
Absolutely. Use a grill pan or cast-iron skillet for great results without an outdoor grill.
What type of rice works best?
White rice, brown rice, or jasmine rice all work well. You can also use quinoa or couscous.
Is this recipe spicy?
It has a mild heat from red pepper flakes. Adjust the amount to suit your taste.
Can I make this ahead for meal prep?
Yes, just store the ingredients separately and assemble when ready to eat.
What’s the best way to store chimichurri?
Keep it in a sealed jar in the fridge. The flavors improve after a day or two.
Can I use dried herbs?
Fresh herbs are strongly recommended for chimichurri, as dried won’t provide the same brightness.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes, or until cooked through.
How long should I marinate the chicken?
At least 30 minutes is ideal, but up to 4 hours will give the best flavor.
What else can I use the garlic sauce for?
It’s great on sandwiches, roasted veggies, or as a dip for fries or pita.
Conclusion
Chimichurri Grilled Chicken Bowl with Garlic Sauce is a flavor-packed, wholesome meal that brings freshness and satisfaction to your table. With its colorful presentation, balanced nutrition, and bold sauces, it’s a dish that’s as enjoyable to eat as it is to make. Whether you’re prepping lunches or serving dinner, this vibrant bowl is sure to become a go-to favorite.
PrintChimichurri Grilled Chicken Bowl with Garlic Sauce
Chimichurri Grilled Chicken Bowl with Garlic Sauce is a bold and wholesome meal featuring marinated grilled chicken, fresh vegetables, grains, and vibrant chimichurri with a creamy garlic sauce. It’s perfect for meal prep, healthy dinners, or lunch on the go.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus optional marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- For the Chimichurri Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup fresh parsley
- 1/2 cup fresh cilantro (optional)
- 3 cloves garlic
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- 1 tbsp lemon juice (optional)
- For the Garlic Sauce:
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 2 cloves garlic, minced or grated
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1–2 tbsp water (to thin, as needed)
- For the Bowl:
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 2 cups mixed greens or shredded lettuce
- Optional: 1/4 cup feta cheese or pickled jalapeños
Instructions
Make the chimichurri: In a food processor, blend parsley, cilantro (if using), garlic, vinegar, red pepper flakes, salt, pepper, lemon juice, and olive oil until finely chopped. Taste and adjust seasoning.
- Marinate the chicken: Place chicken in a dish or bag and coat with half of the chimichurri. Marinate for at least 30 minutes, up to 4 hours.
- Grill the chicken: Heat grill or skillet to medium-high. Grill chicken 5–6 minutes per side until cooked through. Let rest and slice.
- Make the garlic sauce: Whisk yogurt, mayo, garlic, lemon juice, and salt in a bowl. Add water as needed to reach a pourable consistency.
- Assemble the bowls: Divide rice or grains into 4 bowls. Add greens, cucumber, tomatoes, onion, avocado, and sliced chicken.
- Finish and serve: Drizzle with remaining chimichurri and garlic sauce. Garnish with feta or jalapeños if desired. Serve immediately.
Notes
- For best flavor, marinate chicken for at least 30 minutes.
- Chimichurri can be made ahead and stored in the fridge for up to 5 days.
- Use cauliflower rice or more greens for a low-carb version.
- Garlic sauce doubles as a great dip or sandwich spread.
- Swap chicken with steak, shrimp, or tofu if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 460mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 105mg
