Chimichurri Grilled Chicken Bowl (Printable)
Zesty chimichurri chicken over rice with fresh veggies and a creamy garlic drizzle for a vibrant, healthy meal.
# What you'll need:
→ Chimichurri Marinade & Sauce
01 - 1 cup fresh parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
03 - 4 garlic cloves, minced
04 - 1/2 cup olive oil
05 - 2 tablespoons red wine vinegar
06 - 1 teaspoon red pepper flakes
07 - 1/2 teaspoon coarse salt
08 - 1/2 teaspoon ground black pepper
→ Grilled Chicken
09 - 1.5 pounds boneless, skinless chicken breasts or thighs
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garlic Sauce
12 - 1/2 cup plain Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 2 garlic cloves, minced
15 - 1 tablespoon fresh lemon juice
16 - Salt and black pepper, to taste
→ Bowl Components
17 - 2 cups cooked white or brown rice (or quinoa)
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber, diced
20 - 1 avocado, sliced
21 - 1/4 cup red onion, thinly sliced
22 - 1/4 cup fresh cilantro, chopped
23 - Lime wedges, for serving
# How to make it:
01 - In a mixing bowl, combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, coarse salt, and black pepper. Mix thoroughly. Reserve half of the mixture for serving.
02 - Arrange chicken breasts or thighs in a shallow dish. Pour half of the chimichurri over the chicken, ensuring full coverage. Cover and marinate for at least 20 minutes, up to 2 hours in the refrigerator.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and season with additional salt and black pepper. Grill for 6 to 8 minutes per side, or until chicken is thoroughly cooked and lightly charred. Let rest for 5 minutes. Slice into portions.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
05 - Divide cooked rice among four bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion over the rice. Drizzle with garlic sauce and reserved chimichurri. Garnish with chopped cilantro and fresh lime wedges.
# Expert Tips:
01 -
- That garlicky chimichurri lifts everything on your fork—trust me, it’s what will make this a repeat meal.
- The bowls are endlessly customizable, so picky eaters and leftover veggies are both sorted.
02 -
- I learned the hard way that if you marinate the chicken much longer than two hours, the acidity can make it tough—short and sweet is key.
- Saving half the chimichurri for serving means you get all that green herby brightness after grilling—don’t use it all in the marinade.
03 -
- Pat the chicken dry before marinating so the chimichurri clings and flavors penetrate better.
- Grill lemon halves cut side down and squeeze over bowls just before serving for next-level zing.