Chimichurri Grilled Chicken Bowl (Print View)

Vibrant chimichurri and garlic sauce complement grilled chicken with roasted veggies and greens for a flavorful bowl.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil, plus additional for sautéing
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Salt and freshly ground black pepper, to taste

→ Chimichurri Sauce

06 - 1 cup fresh parsley, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon red wine vinegar
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon red chili flakes, optional
11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper, to taste

→ Garlic Sauce

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

→ Bowl Assembly

18 - 2 cups kale or greens, chopped
19 - 1 tablespoon lemon juice
20 - 1/2 cup cherry tomatoes, diced
21 - 1/2 cup assorted roasted vegetables, such as garlic cloves and red onion

# Method:

01 - Combine olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Coat chicken breasts or thighs evenly with the mixture. Allow to marinate for at least 30 minutes.
02 - Mix parsley, minced garlic, red wine vinegar, oregano, red chili flakes (if using), salt, black pepper, and olive oil in a small bowl. Stir well and set aside.
03 - In a bowl, combine mayonnaise or Greek yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt. Mix until smooth, then set aside.
04 - Preheat a grill or grill pan to medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
05 - Heat a small amount of olive oil in a skillet over medium heat. Add chopped kale or greens, season with salt, and sauté with lemon juice until greens are wilted and tender.
06 - Preheat the oven to 400°F (204°C). Arrange garlic cloves and sliced red onions on a baking sheet. Drizzle lightly with olive oil and season with salt. Roast for 20 minutes, flipping halfway through, until tender and caramelized.
07 - Divide sautéed greens as the base into bowls. Add sliced grilled chicken, roasted vegetables, and diced cherry tomatoes. Drizzle chimichurri sauce over the chicken, then finish with a spoonful of garlic sauce.

# Expert Advice:

01 -
  • Uses basic fresh ingredients you can find at any grocery store
  • Grills up in under an hour to prep or make ahead
  • Perfect balance of protein healthy veggies and bold flavors
  • Customizable for endless variations or whatever is in your fridge
02 -
  • Loaded with protein from the chicken and vitamins from greens
  • Chimichurri can be made ahead or doubled for other meals
  • Very adaptable for gluten free dairy free or low carb needs
03 -
  • Let the grilled chicken rest before slicing so the juices stay inside the meat and your bowl is extra moist
  • Do not skip roasting fresh garlic it brings an incredible mellow flavor you simply cannot fake
  • Taste your chimichurri after mixing and add more vinegar or salt until it really pops

Return