Chimichurri Grilled Chicken Bowl (Printable)
Tender grilled chicken in zesty herb sauce over rice with fresh veggies and creamy garlic drizzle.
# What You Need:
→ Chimichurri Marinade
01 - 1 cup fresh parsley, finely chopped
02 - ¼ cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - ½ cup extra virgin olive oil
05 - 3 tbsp red wine vinegar
06 - 1 tsp dried oregano
07 - ½ tsp red pepper flakes
08 - ½ tsp kosher salt
09 - ¼ 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 - ½ cup mayonnaise
14 - ¼ 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 - ¼ cup crumbled feta cheese (optional)
24 - Fresh cilantro or parsley, for garnish
25 - Lime wedges, for serving
# How to Make It:
01 - Combine fresh parsley, cilantro, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, kosher salt, and black pepper in a bowl. Mix thoroughly until all ingredients are well incorporated. Reserve ⅓ cup of the mixture separately for later use as a finishing drizzle.
02 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour the chimichurri marinade over the chicken, ensuring each piece is evenly coated. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and creamy. Cover and refrigerate until ready to serve, allowing flavors to meld.
04 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and brush lightly with olive oil. Season with salt and pepper. Grill for 5–7 minutes per side, until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
06 - Divide cooked rice among four bowls. Arrange sliced grilled chicken, cherry tomatoes, avocado, cucumber, and red cabbage over the rice. Drizzle with reserved chimichurri and garlic sauce. Sprinkle with feta cheese if desired, garnish with fresh herbs, and serve with lime wedges.
# Expert Suggestions:
01 -
- The chimichurri does double duty as a marinade and finishing sauce
- You get that grilled restaurant flavor without leaving home
02 -
- The chimichurri needs at least 20 minutes to work its magic, but do not go past 2 hours or the acid will start breaking down the chicken too much
- Letting the grilled chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
- Finely chopping the herbs by hand makes a difference in texture compared to using a food processor
- Pat the chicken dry before grilling to get those beautiful char marks instead of steaming