Chimichurri Grilled Chicken Bowl Recipe
This Chimichurri Grilled Chicken Bowl is a vibrant and flavorful meal combining juicy marinated grilled chicken with fresh greens, tangy chimichurri sauce, diced tomatoes, and a creamy garlic sauce. Perfect for a healthy lunch or dinner, it’s easy to prepare and packed with herbs and bold flavors that elevate simple ingredients into a delightful dish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine-inspired
- Diet: Gluten Free
Ingredients
Scale
For the Marinade and Chicken
- 2 Chicken breasts
- ½ cup Olive oil
- 4 cloves Garlic, minced
- 1 cup Fresh parsley, chopped
- ¼ cup Red wine vinegar
- Salt and pepper to taste
For the Chimichurri Sauce
- 1 cup Fresh parsley, chopped
- 4 cloves Garlic, minced
- ½ teaspoon Red pepper flakes
- ¼ cup Red wine vinegar
- ½ cup Olive oil
- Salt to taste
For the Garlic Sauce
- 1 cup Mayonnaise
- ½ cup Sour cream or Greek yogurt
- 1 tablespoon Lemon juice
- 2 cloves Garlic, minced
- 1 tablespoon Fresh herbs (parsley or cilantro), chopped (optional)
For the Bowl Assembly
- 2 cups Fresh greens (spinach or arugula)
- 1 cup Diced tomatoes
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and pepper. Place the chicken breasts in this marinade and let them sit for at least 30 minutes or up to overnight in the refrigerator to develop flavor.
- Make the Chimichurri Sauce: In a food processor or bowl, combine chopped parsley, minced garlic, red pepper flakes, red wine vinegar, olive oil, and salt. Blend until you achieve a chunky sauce with a fresh herbal texture.
- Prepare the Garlic Sauce: Mix together mayonnaise, sour cream or Greek yogurt, lemon juice, minced garlic, and optional fresh herbs until smooth. Chill in the refrigerator to allow the flavors to meld.
- Grill the Chicken: Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until chicken is nicely charred and cooked through. Let the chicken rest for a few minutes before slicing it thinly.
- Assemble the Bowl: Place fresh greens like spinach or arugula at the bottom of each serving bowl. Top with sliced grilled chicken, spoon over chimichurri sauce, add diced tomatoes, and finish with a generous scoop of the creamy garlic sauce.
- Serve or Store: Serve the bowl immediately for best freshness. Alternatively, store each component separately in airtight containers for meal prep and assemble when ready to eat.
Notes
- Marinate chicken overnight for deeper flavor and tenderness.
- You can substitute sour cream with Greek yogurt for a healthier option.
- If you prefer less spice, reduce or omit the red pepper flakes in the chimichurri.
- This bowl can be served warm or at room temperature.
- For gluten-free option, ensure all condiments and mayonnaise are gluten-free.
- Leftover components store well for up to 3 days refrigerated.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: chimichurri, grilled chicken, chicken bowl, garlic sauce, healthy lunch, meal prep, Argentinian flavors
