For the Chicken & Marinade:

2 boneless, skinless chicken breasts (or thighs)

2 tbsp olive oil

1 tsp smoked paprika

½ tsp cumin

Salt and black pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

3 garlic cloves, minced

1 tbsp red wine vinegar

½ tsp dried oregano

¼ tsp red chili flakes (optional)

2 tbsp olive oil

Salt and pepper to taste

For the Garlic Sauce:

¼ cup mayonnaise or Greek yogurt

1 garlic clove, finely minced

1 tbsp lemon juice

1 tsp olive oil

Salt to taste

For the Bowl:

2 cups chopped kale or greens

½ cup cherry tomatoes, diced

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

Olive oil (for sautéing)

Lemon juice (for sautéing greens)

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Marinate the Chicken: In a bowl, mix olive oil, paprika, cumin, salt, and pepper. Rub mixture over chicken and marinate for at least 30 minutes.
Make the Chimichurri: In a small bowl, mix parsley, garlic, red wine vinegar, oregano, chili flakes, olive oil, salt, and pepper. Set aside.
Make the Garlic Sauce: Mix mayonnaise or Greek yogurt with garlic, lemon juice, olive oil, and salt. Stir until smooth.
Grill the Chicken: Grill chicken over medium-high heat for 5–7 minutes per side, or until fully cooked (internal temp of 165°F). Let rest before slicing.
Sauté the Greens: Heat olive oil in a skillet. Add kale and a splash of lemon juice, sauté until wilted.
Roast the Veggies: Roast garlic cloves and red onions at 400°F for 20 minutes, flipping halfway through.
Assemble the Bowl: Start with sautéed greens, then layer with sliced grilled chicken, roasted veggies, and fresh tomatoes.

Top and Serve: Drizzle chimichurri over the chicken and finish with a dollop or drizzle of garlic sauce.

You can use thighs instead of breasts for juicier meat.

Feel free to swap kale with spinach, arugula, or mixed greens.

Customize the bowl with quinoa, brown rice, or avocado for extra nourishment.