Description

This Chimichurri Grilled Chicken Bowl with Garlic Sauce packs smoky grilled chicken, bright herb chimichurri, and a cool, tangy garlic sauce over a hearty base. It’s a gluten free, meal prep friendly dinner that comes together fast and feeds the whole family with fresh flavor and satisfying crunch.

Ingredients

1 1/2 pounds boneless skinless chicken breasts

1 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

2 tablespoons fresh oregano, chopped

5 garlic cloves, minced and divided

3 tablespoons red wine vinegar

1/3 cup olive oil

1/2 teaspoon red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

3/4 cup Greek yogurt

2 tablespoons mayonnaise

2 tablespoons lemon juice

4 cups cooked white rice or quinoa

1 cup cherry tomatoes, halved

1 cup roasted red peppers, sliced

1/2 small red onion, thinly sliced

1 large avocado, sliced

1 tablespoon olive oil, for grilling

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Instructions

1. Make chimichurri. Combine parsley, cilantro, oregano, 4 garlic cloves, red wine vinegar, 1/3 cup olive oil, red pepper flakes, salt, and black pepper. Stir until saucy and vibrant.

2. Marinate chicken. Place chicken in a bowl and coat with half the chimichurri. Cover and chill for at least 1 hour, up to 4 hours.

3. Mix garlic sauce. Stir Greek yogurt, mayonnaise, remaining 1 garlic clove, and lemon juice with a pinch of salt. Refrigerate until serving.

4. Grill chicken. Preheat grill to medium high. Brush grates with 1 tablespoon olive oil. Grill chicken 5 to 6 minutes per side until an instant read thermometer reads 165°F. Rest 5 minutes, then slice.

5. Build bowls. Divide rice among 4 bowls. Top with sliced chicken, tomatoes, roasted peppers, red onion, and avocado. Spoon over remaining chimichurri and drizzle garlic sauce.

6. Serve. Finish with a squeeze of lemon or a sprinkle of flaky salt if you like.

Notes

Marinating even 30 minutes boosts flavor, but an hour or more makes the herbs shine.

Let the chicken rest before slicing so the juices stay in the meat.

If you prefer extra heat, add a chopped jalapeño to the chimichurri.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Grill
Cuisine: Latin American

Nutrition

Serving Size: 1 bowl
Calories: 610
Sugar: 5 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 115 mg