Vibrant Chimichurri Grilled Chicken Bowl with Creamy Garlic Sauce
Bursting with freshness and bold flavors, this Vibrant Chimichurri Grilled Chicken Bowl features juicy grilled chicken, vibrant greens, and roasted vegetables, all topped with bright, herby chimichurri and a cool, tangy creamy garlic sauce. It's a fast, easy, and satisfying meal perfect for weeknights or powering you through your day.
Equipment
- Bowl
- Small bowl
- Grill (or skillet/grill pan)
- Cutting board
- Pan
- Baking sheet
- Meat thermometer (optional)
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- smoked paprika
- cumin
- salt and black pepper to taste
For the Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- 3 cloves garlic minced
- red wine vinegar to taste
- dried oregano to taste
- red chili flakes to taste, optional
- salt and black pepper to taste
- 2 tbsp olive oil
For the Creamy Garlic Sauce
- mayonnaise or Greek yogurt amount needed
- lemon juice to taste
- 1 clove garlic minced
- 1 tsp olive oil
- salt to taste
For the Bowl
- 2 cups chopped kale or greens such as spinach, arugula, or mixed greens
- 0.5 cup cherry tomatoes diced
- 0.5 cup roasted vegetables such as roasted garlic cloves and red onion
- olive oil for sautéing greens and roasting vegetables
Instructions
- Step 1: Marinate the Chicken. In a bowl, combine 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Add the chicken breasts or thighs and rub the mixture all over them. Marinate for at least 30 minutes, or longer in the fridge if desired.
- Step 2: Make the Chimichurri. While the chicken marinates, make the chimichurri sauce. In another bowl, combine 1 cup of finely chopped fresh parsley, 3 minced garlic cloves, red wine vinegar, dried oregano, chili flakes (if using), salt, and pepper. Pour in 2 tablespoons of olive oil and stir everything together. Taste and adjust salt or vinegar as needed. Set aside.
- Step 3: Whip up the Creamy Garlic Sauce. In a small bowl, stir together your mayonnaise or Greek yogurt, 1 minced garlic clove, fresh lemon juice, and 1 teaspoon of olive oil. Season with salt to taste. Stir until smooth. Chill in the fridge.
- Step 4: Grill the Chicken. Heat your grill to medium-high (or use a hot skillet/grill pan on the stovetop). Place the marinated chicken on the hot grill and cook for about 5–7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, remove from the grill and let it rest on a cutting board for 5-10 minutes before slicing.
- Step 5: Sauté the Greens. While the chicken rests, heat a pan with a little olive oil. Add the chopped kale or greens and a splash of lemon juice. Cook for just a few minutes until wilted but still have a little structure. Season with a pinch of salt and pepper.
- Step 6: Roast the Bowl Veggies. If roasting vegetables (like garlic and red onion), preheat your oven to 400°F (200°C). Toss the vegetables with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, flipping halfway through, until tender and slightly caramelized.
- Step 7: Assemble Your Masterpiece. Grab your bowls. Layer the sautéed greens on the bottom. Top with your sliced grilled chicken, the roasted vegetables, and the diced cherry tomatoes.
- Step 8: Sauce It Up! Generously drizzle the vibrant chimichurri sauce over everything. Then, add a lovely swirl of that creamy garlic sauce. Serve immediately.
Notes
This recipe is flexible! Swap chicken for grilled shrimp, steak, tofu, or chickpeas. Use different greens like spinach or arugula, or other roasted veggies like sweet potatoes or bell peppers. For a heartier bowl, add cooked quinoa or brown rice. You can also add toasted nuts or sliced avocado. Add extra spice by increasing chili flakes or adding cayenne. For best results, don't overcook the chicken, finely chop the parsley, taste and adjust the sauces, and rest the chicken after grilling. You can make both sauces and roast the vegetables a day or two in advance and store them separately in the fridge to save time. Stored separately in airtight containers, leftovers will last for 3-4 days in the refrigerator.