Chimichurri Grilled Chicken Bowl (Print Version)

Grilled chicken and chimichurri atop grains or greens, brightened with creamy garlic sauce and crisp vegetables.

# What You'll Need:

→ Chicken and Marinade

01 - 4 boneless, skinless chicken thighs or breasts
02 - 0.5 cup fresh parsley, finely chopped
03 - 3 tablespoons fresh oregano, finely chopped
04 - 2 garlic cloves, minced
05 - 0.25 cup extra virgin olive oil
06 - 2 tablespoons red wine vinegar
07 - Salt and freshly ground black pepper, to taste

→ Garlic Sauce

08 - 0.5 cup Greek yogurt or sour cream
09 - 1 garlic clove, minced
10 - 1 teaspoon freshly squeezed lemon juice
11 - Salt, to taste

→ Bowl Base and Garnishes

12 - 2 cups cooked quinoa or white rice, or salad greens
13 - Cherry tomatoes, halved
14 - Cucumber, thinly sliced
15 - Avocado, sliced (optional)

# Steps to Follow:

01 - Combine parsley, oregano, minced garlic, olive oil, red wine vinegar, salt, and pepper in a mixing bowl. Whisk to blend well, then coat chicken thoroughly with the marinade. Marinate for at least 15 minutes.
02 - Preheat grill or grill pan to medium-high heat. Cook marinated chicken for 6 to 8 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
03 - In a small bowl, whisk together Greek yogurt or sour cream, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
04 - Divide cooked quinoa, rice, or greens among four bowls. Top each with sliced grilled chicken, spoon over reserved chimichurri and garlic sauce, and garnish with cherry tomatoes, cucumber slices, and avocado if desired.

# Additional Tips::

01 -
  • Quick to prepare even on busy nights
  • Fresh herbs and pantry staples build big flavor
  • Flexible base options use whatever grains or greens you have
  • Great for meal prep or family dinners
02 -
  • Naturally gluten free if served over greens or gluten free grains
  • Easy to make dairy free using cashew cream for sauce
  • High in protein and packed with veggies
03 -
  • Use fresh herbs instead of dried for the brightest flavor dried will not give the same pop
  • Always let the chicken rest before slicing so juices stay locked in
  • Do not forget a little extra drizzle of chimichurri at the end really ties the whole bowl together

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