Chimichurri Grilled Chicken Bowl (Printable Version)

Tender grilled chicken with vibrant chimichurri, fresh veggies, and creamy garlic sauce over rice.

# Ingredient List:

→ 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 - Mix all chimichurri ingredients until well combined. Reserve ⅓ cup for drizzling later.
02 - Place chicken breasts in a resealable bag or dish. Pour the remaining chimichurri over the chicken, ensuring even coating. Marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
03 - Whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Refrigerate until ready to use.
04 - Preheat grill or grill pan over medium-high heat. Brush chicken with olive oil and season lightly with salt and pepper.
05 - Grill chicken 5–7 minutes per side, or until fully cooked and juices run clear. Rest for 5 minutes, then slice.
06 - To assemble each bowl, layer rice, grilled chicken, tomatoes, avocado, cucumber, and red cabbage. Drizzle with reserved chimichurri and garlic sauce. Sprinkle with feta (if using), garnish with herbs, and serve with lime wedges.

# Expert Tips:

01 -
  • The chimichurri does double duty as both marinade and finishing sauce
  • That garlic sauce is dangerously good on everything
  • You get that restaurant-quality grilled flavor without any fancy techniques
02 -
  • Pat your chicken completely dry before adding it to the marinade, or the herbs won't stick properly
  • Always reserve some chimichurri before marinating raw chicken, never reuse what touched the raw meat
  • Letting the grilled chicken rest is non-negotiable unless you want dry, tough meat
03 -
  • Invest in a meat thermometer and pull the chicken at 165°F for perfectly juicy results every time
  • If your garlic sauce seems too thick, thin it with a teaspoon of water at a time until it reaches drizzling consistency

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