Chimichurri Grilled Chicken Bowl (Printable)

Juicy grilled chicken in vibrant chimichurri sauce over rice with crisp vegetables and creamy garlic drizzle.

# What You'll 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

# Directions:

01 - Combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Mix thoroughly until well incorporated. Reserve ⅓ cup separately for final garnish.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri mixture over chicken, ensuring even coating on all surfaces. Marinate for minimum 20 minutes or up to 2 hours refrigerated.
03 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in small bowl until smooth and creamy. Refrigerate until serving time.
04 - Heat grill or grill pan over medium-high setting. Lightly brush chicken with olive oil and season with additional salt and pepper as desired.
05 - Grill chicken breasts for 5–7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat, let rest 5 minutes, then slice against grain.
06 - Divide rice among serving bowls. Arrange sliced chicken, cherry tomatoes, avocado, cucumber, and red cabbage on top. Drizzle with reserved chimichurri and garlic sauce. Garnish with feta if using, fresh herbs, and lime wedges.

# Expert Advice:

01 -
  • The chimichurri marinade transforms ordinary chicken into something extraordinary with minimal effort
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • The garlic sauce is the kind of thing you will want to put on everything forever
02 -
  • Do not skip marinating the chicken because twenty minutes minimum makes a huge difference in how juicy and flavorful it turns out
  • The garlic sauce tastes even better after some time in the fridge, so make it ahead if you can
  • Grill the chicken over mediumhigh heat to get nice char marks without burning the herbs in the marinade
03 -
  • Double the chimichurri recipe and keep the extra in your fridge for quick weeknight meals
  • If your chicken breasts are very thick, pound them to even thickness so they grill evenly

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