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Chimichurri Grilled Chicken Bowl topped with garlic sauce and fresh herbs

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.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
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.