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Chimichurri Grilled Chicken Bowl with Garlic Sauce

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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.

Ingredients

  1. For the Chimichurri Chicken:
  2. 1.5 lbs boneless, skinless chicken breasts or thighs
  3. 1 cup fresh parsley
  4. 1/2 cup fresh cilantro (optional)
  5. 3 cloves garlic
  6. 2 tbsp red wine vinegar
  7. 1/2 tsp red pepper flakes
  8. 1/2 tsp salt
  9. 1/4 tsp black pepper
  10. 1/3 cup olive oil
  11. 1 tbsp lemon juice (optional)
  12. For the Garlic Sauce:
  13. 1/2 cup Greek yogurt or sour cream
  14. 2 tbsp mayonnaise
  15. 2 cloves garlic, minced or grated
  16. 1 tbsp lemon juice
  17. 1/4 tsp salt
  18. 1–2 tbsp water (to thin, as needed)
  19. For the Bowl:
  20. 2 cups cooked rice, quinoa, or cauliflower rice
  21. 1 cup diced cucumber
  22. 1 cup cherry tomatoes, halved
  23. 1/2 red onion, thinly sliced
  24. 1 avocado, sliced
  25. 2 cups mixed greens or shredded lettuce
  26. 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.

  1. 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.
  2. Grill the chicken: Heat grill or skillet to medium-high. Grill chicken 5–6 minutes per side until cooked through. Let rest and slice.
  3. Make the garlic sauce: Whisk yogurt, mayo, garlic, lemon juice, and salt in a bowl. Add water as needed to reach a pourable consistency.
  4. Assemble the bowls: Divide rice or grains into 4 bowls. Add greens, cucumber, tomatoes, onion, avocado, and sliced chicken.
  5. Finish and serve: Drizzle with remaining chimichurri and garlic sauce. Garnish with feta or jalapeños if desired. Serve immediately.

Notes

  1. For best flavor, marinate chicken for at least 30 minutes.
  2. Chimichurri can be made ahead and stored in the fridge for up to 5 days.
  3. Use cauliflower rice or more greens for a low-carb version.
  4. Garlic sauce doubles as a great dip or sandwich spread.
  5. Swap chicken with steak, shrimp, or tofu if desired.

Nutrition

Find it online: https://thefamilycooking.com/chimichurri-grilled-chicken-bowl-with-garlic-sauce/