Chimichurri Grilled Chicken Bowl (Printable Version)

Grilled chicken, chimichurri, garlic sauce, roasted vegetables, and fresh greens for a hearty bowl.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts

→ Chimichurri Sauce

02 - 1 cup finely chopped fresh parsley
03 - 3 garlic cloves, minced
04 - 1 tablespoon red wine vinegar
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon red chili flakes, optional
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste

→ Chicken Marinade

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 2 tablespoons olive oil
12 - Salt and black pepper, to taste

→ Garlic Sauce

13 - 1/4 cup mayonnaise or Greek yogurt
14 - 1 tablespoon lemon juice
15 - 1 garlic clove, minced
16 - 1 teaspoon olive oil
17 - Salt, to taste

→ Vegetables

18 - 2 cups chopped kale or mixed greens
19 - 1/2 cup diced cherry tomatoes
20 - 1/2 cup roasted vegetables such as garlic cloves and red onion

# Directions:

01 - Combine olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Coat chicken breasts thoroughly and marinate for 30 minutes.
02 - Mix chopped parsley, minced garlic, red wine vinegar, dried oregano, chili flakes, salt, black pepper, and olive oil in a small bowl. Set aside.
03 - Whisk together mayonnaise or Greek yogurt, garlic, lemon juice, olive oil, and a pinch of salt until smooth. Refrigerate until serving.
04 - Preheat grill to medium-high. Cook marinated chicken 5 to 7 minutes per side, or until internal temperature reaches 165°F. Let rest, then slice.
05 - Heat olive oil in a skillet over medium. Add chopped kale or greens and a splash of lemon juice. Sauté until just wilted.
06 - Preheat oven to 400°F. Toss garlic cloves and red onion with olive oil, spread on a baking sheet, and roast 20 minutes, turning halfway through.
07 - Divide sautéed greens into serving bowls. Top with sliced grilled chicken, roasted vegetables, and diced cherry tomatoes.
08 - Spoon chimichurri over chicken and drizzle with garlic sauce. Serve immediately.

# Additional Tips::

01 -
  • Easy to customize for meal prep or dinner guests
  • Layered flavors from zingy chimichurri and creamy garlic sauce
  • Packed with protein and fresh vegetables for a balanced meal
  • Works for gluten free and low carb lifestyles
  • It comes together in under an hour any night of the week
02 -
  • This bowl is naturally gluten free and high in protein
  • Leftover sauces are delicious on sandwiches and grilled veggies
  • You can roast the vegetables in advance to make assembly fast
  • Chimichurri is hands down my favorite part The way parsley and vinegar burst through the rich chicken makes every bite exciting Growing up my mom pressed parsley for every family barbecue and I still love the aroma wafting through the house when I make this
03 -
  • Let the chicken come to room temperature before grilling so it cooks evenly
  • Taste your chimichurri and garlic sauce before serving Sometimes a pinch more acid or salt brings all the flavors together
  • Resting your grilled chicken keeps it juicy and easier to slice Do not rush this step

Return