Chimichurri Grilled Chicken Bowl with Garlic Sauce
A Chimichurri Grilled Chicken Bowl with Garlic Sauce features bright, garlicky chimichurri that’s either tossed with or spooned over grilled chicken. The chicken serves up lean protein, while the chimichurri brings in fresh herbs, garlic, and zesty acidity from vinegar and citrus.
Equipment
- Grill
- Mixing Bowl
- Skillet
- Measuring Spoons
- Chopping board
- Knife
Ingredients
Ingredients
- 500 g Chicken breasts or thighs, boneless
- 50 g Parsley fresh, finely chopped
- 30 g Cilantro optional, finely chopped
- 4 cloves Garlic minced
- 15 ml Red wine vinegar
- 75 ml Olive oil extra virgin
- 5 g Oregano dried
- 1 g Chili flakes to taste
- 1 g Salt to taste
- 1 g Pepper to taste
- 200 g Quinoa or rice, cooked
- 100 g Cucumber sliced
- 100 g Cherry tomatoes halved
- 100 g Avocado sliced
- 50 g Feta cheese crumbled
Instructions
- Start by finely chopping parsley, cilantro (if using), and garlic cloves. Mix them with oregano, red wine vinegar, olive oil, salt, and chili flakes. Let the mixture rest for 10–15 minutes.
- Combine the chicken with some of the chimichurri and add a pinch of salt and pepper. Marinate for 15–30 minutes, or longer for deeper flavor.
- Preheat grill or skillet to medium-high heat. Cook the chicken until it reaches an internal temperature of 74°C, about 12–15 minutes, depending on thickness. Let it rest for 5 minutes before slicing.
- Assemble the bowl by starting with a layer of cooked quinoa or rice. Add sliced chicken, spoon over chimichurri, and top with cucumber, cherry tomatoes, avocado, and feta cheese.
- Finish with a squeeze of lemon or lime and a sprinkle of chopped herbs. Serve immediately.
Notes
Tip: Prepare chimichurri ahead of time and refrigerate to enhance flavors. Don't crowd the grill or skillet to ensure even cooking.