Chimichurri Grilled Chicken Bowl with Garlic Sauce

Why Make This Chimichurri Grilled Chicken Bowl with Garlic Sauce

Chimichurri Grilled Chicken Bowl with Garlic Sauce is not just a meal; it’s an experience filled with bold flavors and vibrant colors. This dish combines perfectly grilled chicken marinated in a zesty chimichurri sauce with a creamy garlic sauce, creating a delightful contrast of tastes and textures. Whether you’re planning a cozy family dinner or prepping for meal prep for the week, this bowl is an excellent choice. It’s fresh, wholesome, and can be easily customized, making it a hit for every occasion. Plus, it’s packed with protein, healthy fats, and antioxidants, leaving you satisfied without the guilt.

How to Make Chimichurri Grilled Chicken Bowl with Garlic Sauce

Making this Chimichurri Grilled Chicken Bowl with Garlic Sauce is straightforward and fun. Start by preparing the chimichurri sauce, which bursts with the flavors of fresh herbs and garlic. Marinate your chicken breasts to ensure they soak up all the deliciousness. While the chicken grills to perfection, whip up a smooth garlic sauce and a refreshing pico de gallo. The contrast of grilled chicken, crunchy pico, and creamy sauce served over a bed of greens or rice makes each bite a delightful experience. Let’s dive into the specifics.

Ingredients:

• 2 chicken breasts
• 1 cup fresh parsley (finely chopped)
• 1 cup fresh cilantro (finely chopped)
• 4 garlic cloves (2 for chimichurri, 2 for garlic sauce, minced)
• 3 tbsp red wine vinegar
• 1/2 tsp red chili flakes
• 1/2 cup olive oil (plus 2 tbsp for garlic sauce)
• 1/2 cup Greek yogurt or mayonnaise
• 2 tbsp lemon juice
• 2 Roma tomatoes (diced)
• 1/4 red onion (finely diced)
• Salt and pepper (to taste)
• 2 cups mixed greens or cooked rice

Directions:

1. Begin by preparing the chimichurri sauce. In a bowl or food processor, blend together parsley, cilantro, 2 minced garlic cloves, red wine vinegar, chili flakes, 1/2 cup olive oil, salt, and pepper until well combined. Reserve half of the chimichurri for drizzling over your finished bowls.

2. Coat chicken breasts with the remaining chimichurri and marinate in the refrigerator for 30 minutes to an hour. This allows maximum flavor infusion!

3. Preheat your grill or grill pan to medium-high heat. Take the marinated chicken out of the fridge, and remove it from the marinade.

4. Grill the chicken for 5-7 minutes per side, ensuring the internal temperature reaches 165°F. This step is important for juicy chicken with those beautiful char marks. Use tongs to flip the chicken without piercing the meat.

5. Once grilled, transfer the chicken to a cutting board and let it rest for about 5 minutes. This step allows the juices to redistribute, resulting in a moist and flavorful bite. Slice the chicken into 1/4-inch thick pieces.

6. While the chicken is resting, whisk together Greek yogurt (or mayonnaise), the remaining 2 grated garlic cloves, lemon juice, 2 tablespoons of olive oil, salt, and pepper until smooth to create your creamy garlic sauce.

7. In a separate bowl, mix diced tomatoes and red onion. Add a splash of lemon juice and a pinch of salt to create a vibrant pico de gallo.

8. Now it’s time to assemble your bowls! Layer your base of mixed greens or cooked rice. Top with the sliced chicken, a spoonful of pico de gallo, a drizzle of reserved chimichurri, and finish with a generous helping of garlic sauce.

Nutritional Information

• Calories: 470
• Protein: 32g
• Fat: 32g
• Carbohydrates: 15g
• Fiber: 3g
• Sugars: 2g
• Sodium: Varies based on added salt

How to Serve Chimichurri Grilled Chicken Bowl with Garlic Sauce

Serve this Chimichurri Grilled Chicken Bowl warm, fresh off the grill. It’s perfect for a laid-back weeknight dinner or a weekend gathering. You can provide optional toppings like avocado slices, extra grilled vegetables, or even crumbled feta cheese for added richness. This bowl also pairs wonderfully with a chilled glass of white wine or sparkling water with lemon—the perfect complement to the herbs and garlic!

How to Store Chimichurri Grilled Chicken Bowl with Garlic Sauce

If you have leftovers, you can store this dish in an airtight container in the refrigerator for up to 3 days. Keep the components separated, if possible, particularly the garlic sauce, to avoid soggy greens or rice. Reheat the chicken in a microwave or skillet until warmed through, adding a splash of water to keep it juicy.

Expert Tips for Perfect Chimichurri Grilled Chicken Bowl with Garlic Sauce

• Use chicken thighs for a juicier option if you prefer dark meat.
• Letting the chimichurri sit for a couple of hours enhances its flavors, making it a great make-ahead option.
• Always check the internal temperature with a meat thermometer for perfectly cooked chicken every time.
• If you don’t have fresh herbs, dried herbs can be substituted, though the flavor won’t be the same. Use about one-third of the amount.
• Experiment with adding different spices to the chimichurri for a unique twist—think cumin or smoked paprika for a smoky flavor.

Delicious Variations

• Vegetarian Option: Swap chicken for grilled tofu or portobello mushrooms, and marinate them in chimichurri for a fantastic plant-based bowl.
• Grain Bowl: Instead of mixed greens, use quinoa or farro as your base for a hearty grain bowl.
• Spicy Kick: Add extra chili flakes or sliced jalapeños to the pico de gallo for heat lovers.

Frequently Asked Questions

1. Can I make the chimichurri sauce ahead of time?
   Yes! You can prepare the chimichurri sauce up to 48 hours in advance. Store it in the refrigerator to let the flavors meld beautifully.

2. What can I serve with this bowl?
   You can serve it with additional sides like grilled vegetables, a fresh salad, or a side of black beans for extra protein and fiber.

3. Can I freeze leftover chicken?
   Yes, grilled chicken can be frozen for up to 3 months. Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer bag.

Conclusion

The Chimichurri Grilled Chicken Bowl with Garlic Sauce is a delicious blend of flavors and textures that will wow both family and friends. With its fresh ingredients and satisfying taste, it’s a wholesome option perfect for any meal. Don’t hesitate to try this recipe, make it your own, and share your experience. Enjoy every bite of this vibrant dish, and happy cooking! Feel free to leave a comment below once you’ve tried this recipe; I’d love to hear how it turned out for you!

Chimichurri Grilled Chicken Bowl with Garlic Sauce

This Chimichurri Grilled Chicken Bowl offers bold flavors and vibrant colors, featuring grilled chicken marinated in zesty chimichurri sauce and served with a creamy garlic sauce.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Argentinian

Calories: 470

Ingredients Method Notes

Ingredients

  

For the Chimichurri

• 1 cup fresh parsley, finely chopped Fresh parsley enhances flavor.
• 1 cup fresh cilantro, finely chopped Fresh cilantro adds freshness.
• 4 cloves garlic (2 for chimichurri, 2 for garlic sauce) Minced garlic adds flavor.
• 3 tbsp red wine vinegar Provides acidity.
• 1/2 tsp red chili flakes Adjust for spice level.
• 1/2 cup olive oil For chimichurri.

For the Chicken

• 2 pieces chicken breasts Marinated for best flavor.
• Salt and pepper to taste Seasoning for the chicken.

For the Garlic Sauce

• 1/2 cup Greek yogurt or mayonnaise Creamy base.
• 2 tbsp olive oil For smoothness.
• 2 tbsp lemon juice Adds brightness.
• Salt and pepper to taste Seasoning for the sauce.

For the Pico de Gallo

• 2 pieces Roma tomatoes, diced Fresh produce for color.
• 1/4 piece red onion, finely diced Adds crunch.
• Salt and lemon juice to taste Enhances flavors.

For Serving

• 2 cups mixed greens or cooked rice Base for the bowl.

Method

 

Prepare Chimichurri Sauce

1. In a bowl or food processor, blend together parsley, cilantro, 2 minced garlic cloves, red wine vinegar, chili flakes, 1/2 cup olive oil, salt, and pepper until well combined.
2. Reserve half of the chimichurri for drizzling over your finished bowls.

Marinate Chicken

1. Coat chicken breasts with the remaining chimichurri and marinate in the refrigerator for 30 minutes to an hour.

Grill Chicken

1. Preheat your grill or grill pan to medium-high heat.
2. Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F.
3. Remove chicken from the grill and let it rest for about 5 minutes before slicing into 1/4-inch thick pieces.

Make Garlic Sauce

1. Whisk together Greek yogurt (or mayonnaise), remaining 2 grated garlic cloves, lemon juice, 2 tablespoons olive oil, salt, and pepper until smooth.

Prepare Pico de Gallo

1. Mix diced tomatoes and red onion in a separate bowl.
2. Add a splash of lemon juice and a pinch of salt.

Assemble Bowls

1. Layer your base of mixed greens or cooked rice.
2. Top with sliced chicken, a spoonful of pico de gallo, a drizzle of reserved chimichurri, and a generous helping of garlic sauce.

Notes

Serve warm with optional toppings like avocado slices or crumbled feta cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping components separate.