Chimichurri Grilled Chicken Bowl with Garlic Sauce

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and wholesome dish packed with bold flavors and nourishing ingredients. Juicy grilled chicken is topped with fresh chimichurri and paired with a creamy garlic sauce, all served over sautéed greens, roasted veggies, and tomatoes for a deliciously balanced bowl.

Why You’ll Love This Recipe

I love how this Chimichurri Grilled Chicken Bowl combines bold flavors with healthy ingredients in one easy-to-assemble meal. The smoky grilled chicken is seasoned just right, and the chimichurri adds a punch of freshness that complements the creamy, garlicky sauce. The roasted veggies and sautéed greens make it both filling and nourishing, and it’s perfect for meal prep or quick dinners. Whether I want a clean eating option or something that feels indulgent but still light, this bowl always delivers.

Ingredients

• 2 boneless, skinless chicken breasts (or thighs)

• 2 tablespoons olive oil (plus more for sautéing)

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• Salt and black pepper to taste

• 1 cup fresh parsley, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon red wine vinegar

• ½ teaspoon dried oregano

• ¼ teaspoon red chili flakes (optional)

• ¼ cup mayonnaise or Greek yogurt

• 1 tablespoon lemon juice

• 2 cups chopped kale or other greens

• ½ cup cherry tomatoes, diced

• ½ cup roasted vegetables (such as garlic cloves and red onion)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:
   In a bowl, combine 2 tablespoons of olive oil with smoked paprika, cumin, salt, and pepper. Rub this mixture over the chicken and let it marinate for at least 30 minutes.

2. Make the Chimichurri:
   In a separate bowl, mix the chopped parsley, 1 minced garlic clove, red wine vinegar, dried oregano, chili flakes (if using), a pinch of salt and pepper, and a drizzle of olive oil. Set aside to let the flavors meld.

3. Prepare the Garlic Sauce:
   Stir together mayonnaise or Greek yogurt, remaining minced garlic, lemon juice, and a touch of olive oil. Season with salt to taste.

4. Grill the Chicken:
   Preheat a grill or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest before slicing.

5. Sauté the Greens:
   In a skillet, heat a little olive oil and sauté the chopped kale with a splash of lemon juice until wilted and tender.

6. Roast the Vegetables:
   Preheat oven to 400°F (200°C). Roast garlic cloves and red onion slices for about 20 minutes, flipping halfway through.

7. Assemble the Bowl:
   In each bowl, layer the sautéed greens as the base. Add sliced grilled chicken, roasted vegetables, and cherry tomatoes.

8. Finish with Sauces:
   Drizzle chimichurri sauce over the chicken and top the bowl with a generous spoonful of garlic sauce.

Servings and Timing

• Servings: 2 bowls

• Prep Time: 20 minutes (plus 30-minute marinade)

• Cook Time: 20 minutes

• Total Time: 40 minutes (plus marinade)

Variations

• Vegetarian Option: Swap the chicken with grilled tofu or chickpeas.

• Different Greens: Use spinach, Swiss chard, or arugula instead of kale.

• Grain Base: Add a scoop of quinoa, brown rice, or farro to make it more filling.

• Extra Veggies: Include zucchini, sweet potato, or bell peppers for more variety.

• Spicy Kick: Increase the red chili flakes in the chimichurri for more heat.

Storage/Reheating

• Storage: Store all the components separately in airtight containers in the fridge for up to 3 days.

• Reheating: Reheat the chicken and vegetables in a skillet or microwave. Assemble the bowl fresh and top with the sauces just before serving.

FAQs

Can I make this dish ahead of time?

Yes, I like to marinate the chicken and prep the sauces ahead of time. Everything stores well in the fridge, making it great for meal prep.

Can I use store-bought chimichurri?

You can, but homemade chimichurri has fresher, brighter flavors. It’s quick to make and worth the effort.

Is this dish gluten-free?

Yes, this bowl is naturally gluten-free. Just be sure all condiments and seasonings used are certified gluten-free.

What protein alternatives can I use?

Grilled shrimp, steak, tofu, or even chickpeas all work well in place of chicken.

Can I make this dairy-free?

Yes, use a dairy-free mayo or yogurt for the garlic sauce to make it completely dairy-free.

What’s the best way to grill the chicken indoors?

I use a grill pan or a cast iron skillet for great sear marks and flavor. A stovetop grill press can help cook the chicken evenly.

Can I skip the roasting and sautéing?

You can simplify the recipe by using pre-roasted vegetables or bagged greens. Just be sure to season well.

How spicy is this bowl?

It has a mild heat from the jalapeños and chili flakes. You can adjust the spice level to your liking by omitting or increasing them.

Can I freeze any of the components?

The grilled chicken freezes well for up to 3 months. The sauces are best fresh, but chimichurri can be frozen in small portions if needed.

What should I serve with this bowl?

It’s great on its own, but I sometimes serve it with a slice of crusty bread or a small side of rice for extra heartiness.

Conclusion

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is the perfect blend of fresh, bold, and satisfying. It’s healthy, full of flavor, and easy to customize with your favorite ingredients. Whether I’m looking for a quick dinner or a meal prep option that keeps me fueled throughout the week, this bowl is always a go-to in my kitchen.

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