Description
This Chimichurri Grilled Chicken Bowl with Garlic Sauce tastes like a restaurant splurge—but it’s fast, bold, and totally meal-prep friendly. Juicy grilled chicken, punchy herby chimichurri, fluffy rice, crunchy veggies, and a creamy garlic drizzle you’ll want on everything.
Ingredients
FOR THE CHIMICHURRI:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped (optional)
3 cloves garlic, minced
2 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp red pepper flakes (or 1 small chili, minced)
1/2 tsp salt
1/4 tsp black pepper
FOR THE CHICKEN:
1 1/2 lb boneless skinless chicken thighs (or breasts)
2 tbsp olive oil
2 tbsp lime juice (or lemon juice)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
FOR THE GARLIC SAUCE:
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 cloves garlic, finely grated or minced
1 tbsp lemon juice
1/4 tsp salt
1–2 tbsp water (to thin, as needed)
FOR THE BOWL ASSEMBLY:
3 cups cooked rice (or quinoa/greens)
1 cup cherry tomatoes, halved
1 medium cucumber, diced or sliced
1/2 small red onion, thinly sliced
1 avocado, sliced
OPTIONAL TOPPINGS:
Feta or cotija
Pickled jalapeños
Black beans
Roasted corn
Shredded lettuce
Instructions
1. Make the chimichurri: In a bowl, stir together parsley (and cilantro if using), garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Let sit 10–15 minutes for best flavor.
2. Marinate the chicken: Toss chicken with olive oil, lime juice, cumin, smoked paprika, oregano, salt, and pepper. Marinate 5–15 minutes (longer is great, short is fine).
3. Make the garlic sauce: Stir Greek yogurt, mayo, garlic, lemon juice, and salt. Add water 1 tsp at a time until it’s drizzle-friendly.
4. Grill the chicken: Heat grill or grill pan to medium-high and lightly oil. Grill until charred and cooked through (165°F), about 5–7 minutes per side for thighs (less for thinner pieces).
5. Rest + slice: Rest chicken 5 minutes, then slice.
6. Assemble bowls: Add rice (or base), top with chicken, spoon chimichurri over the chicken, and drizzle garlic sauce. Add tomatoes, cucumber, red onion, and avocado. Finish with optional toppings if you like.
Notes
Meal prep: Store chicken, chimichurri, garlic sauce, and toppings separately for the freshest bowls all week.
Storage: Chicken keeps 3–4 days refrigerated. Chimichurri is best within 2–3 days (up to 4). Garlic sauce keeps 4–5 days.
No grill? Use a grill pan, cast-iron skillet, or broiler—just don’t crowd the pan so the chicken sears instead of steaming.
Chimichurri tip: Chop—don’t blend. Texture keeps it bright and authentic.
Garlic sauce tip: If it tastes “meh,” it usually needs a pinch more salt or a squeeze more lemon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 🥗 Bowls & Meal Prep
- Method: Grilling
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 610 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 140mg