If you’re craving a vibrant, fresh, and utterly satisfying meal, the Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe is going to be your new best friend in the kitchen. This dish brings together juicy grilled chicken bathed in a zesty chimichurri sauce, layered beautifully with colorful veggies and creamy avocado, all topped with a tangy garlic sauce that ties everything together magnificently. It’s a bowl full of contrasts and harmony, combining herbaceous, tangy, and smoky flavors with delightful textures that make every bite feel like a celebration. Whether you’re feeding a hungry family or simply treating yourself, this recipe promises freshness and flavor in every forkful.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the freshness of each ingredient. Every item plays a crucial role, whether it’s brightening up the dish with herbs or adding creaminess and satisfying protein. Here’s what you’ll want on hand to bring this bowl to life.
- Fresh parsley: This is the star herb in the chimichurri, offering a fresh and slightly peppery flavor that wakes up the palate.
- Fresh oregano leaves: Adds a subtle earthiness that deepens the herbaceous notes of the chimichurri sauce.
- Garlic cloves: Essential for both the chimichurri and garlic sauce, garlic provides that irresistible pungency that ties everything together.
- Olive oil: The backbone of the chimichurri, it delivers richness and helps meld all the flavors beautifully.
- Red wine vinegar: Adds a bright acidity that cuts through the richness, elevating the overall taste.
- Sea salt and black pepper: Basic seasoning that enhances and balances all the flavors.
- Red pepper flakes: A gentle kick to bring subtle heat to your chimichurri.
- Lemon juice: Imparts fresh citrus brightness, making the dish feel lively and vibrant.
- Boneless, skinless chicken breasts: Lean and tender, perfect for grilling and soaking up those vibrant sauces.
- Greek yogurt: The creamy base for the garlic sauce, bringing tang and silkiness.
- Mayonnaise: Adds extra richness and ensures the garlic sauce is luscious and smooth.
- Cooked quinoa or rice: A hearty foundation that makes the bowl filling without overpowering the fresh toppings.
- Cherry tomatoes: Bursting with juiciness and color, they add freshness and a pleasant pop with every bite.
- Avocado: Creamy and buttery, it adds a luscious texture that complements the grilled chicken perfectly.
- Corn kernels: Sweetness and slight crunch to brighten the texture profile of the bowl.
- Red onion: Thinly sliced for a sharp, crisp contrast that cuts through the creamy and savory components.
How to Make Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
Step 1: Prepare the Chimichurri
Start by finely chopping your fresh parsley and oregano to create that signature herby base. Combine these green treasures with minced garlic, olive oil, red wine vinegar, sea salt, black pepper, red pepper flakes, and fresh lemon juice in a bowl. Stir everything together until well mixed. This vibrant sauce needs a few minutes to let the flavors marry, so set it aside while you move on to the chicken.
Step 2: Grill the Chicken
Take your boneless chicken breasts and season them generously with salt and pepper—don’t be shy here. Heat a tablespoon of olive oil in your grill pan over medium-high heat, and lay the chicken breasts down gently. Grill each side for about 6 to 7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Once done, let the chicken rest for a few minutes to keep it juicy and tender; this step makes all the difference!
Step 3: Whip Up the Garlic Sauce
In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, and lemon juice. Season with salt and pepper to taste. This sauce should be creamy, tangy, and bursting with garlicky goodness—a perfect partner to balance the fresh chimichurri and smoky grilled chicken.
Step 4: Assemble Your Bowl
Slice the grilled chicken into neat strips. In your serving bowls, create a base with cooked quinoa or rice. Artfully layer the chicken slices atop the grain, then add halved cherry tomatoes, sliced avocado, cooked corn kernels, and thin slices of red onion. Each layer adds texture, color, and flavor, making your bowl as pretty as it is delicious.
Step 5: Drizzle and Garnish
Finally, drizzle your Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe generously with both the chimichurri and the garlic sauce. For that extra touch, garnish with freshly chopped parsley or a wedge of lemon for squeezing. This finishing flourish not only amps up the flavor but also makes the dish feel complete and inviting.
How to Serve Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
Garnishes
Fresh parsley is a simple yet effective garnish that echoes the herbal freshness found in the chimichurri. Lemon wedges are fantastic to have on the side for those who love an extra squeeze of citrus brightness. Adding a sprinkle of red pepper flakes can also introduce an optional spicy kick for heat lovers.
Side Dishes
This bowl is a meal in itself, but if you want to elevate your spread, consider serving it alongside a crisp green salad dressed in a light vinaigrette or some warm, crusty bread to sop up any leftover garlic sauce. Roasted vegetables make another excellent accompaniment, complementing the fresh and smoky flavors perfectly.
Creative Ways to Present
For a fun twist, serve your bowl in a hollowed-out bell pepper or a deep avocado half to impress your guests visually. If you want to make it portable, layer it in mason jars for lunch on the go. Drizzling the sauces separately rather than mixing everything together keeps the textures distinct and lets each bite be a custom flavor experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which is always a delightful problem—store the grilled chicken and cooked grains in an airtight container in the refrigerator. Keep the chimichurri and garlic sauce separate to maintain their freshness and prevent sogginess. Properly stored, they will stay fresh for up to 3 days.
Freezing
Grilled chicken can be frozen, but the fresh herbs in the chimichurri might lose their vibrant flavor and texture once thawed. It’s best to freeze the chicken separately in a well-sealed bag or container and prepare fresh chimichurri and garlic sauce when ready to serve. Frozen chicken can last up to 2 months.
Reheating
Reheat the chicken gently in the oven or on a skillet to retain moisture without drying it out. Avoid microwaving the chimichurri or garlic sauce; instead, serve them cold or at room temperature for maximum flavor impact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add a richer flavor. Just adjust grilling time accordingly, as thighs usually take a bit longer to cook through.
Is there a vegetarian version of the Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe?
You can swap out chicken for grilled tofu, tempeh, or a hearty roasted vegetable like portobello mushrooms to keep the flavors fresh and satisfying while keeping it plant-based.
Can I prepare the chimichurri sauce in advance?
Yes! Chimichurri actually tastes better after sitting for a few hours as the flavors deepen. Store it in the fridge and bring it to room temperature before serving for the best experience.
What type of rice works best in this recipe?
Both quinoa and brown or white rice work well. Quinoa adds a boost of protein and a nutty flavor, while fluffy white rice offers a more neutral base to highlight the other ingredients.
How spicy is this dish?
The red pepper flakes add a gentle heat, but it’s very mild and can be adjusted to your liking. Feel free to increase or omit the flakes depending on your spice tolerance.
Final Thoughts
I cannot recommend the Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe enough—it’s truly a game changer when you want something fresh, healthy, and packed with flavor. Its vibrant colors make it as much a feast for the eyes as for the palate, and the combination of zesty chimichurri with creamy garlic sauce is simply irresistible. So go ahead, gather these ingredients, fire up your grill, and treat yourself to this delightful meal. Once you try it, I have a feeling it’ll quickly become a kitchen staple you’ll want to revisit again and again.
Print
Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-inspired
Description
This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and flavorful meal featuring tender grilled chicken breasts topped with a zesty homemade chimichurri sauce and creamy garlic sauce. Served over a base of quinoa or rice, and complemented by fresh cherry tomatoes, avocado, corn, and red onion, this dish offers a balanced combination of protein, fresh vegetables, and bold herbs, perfect for a nutritious and satisfying lunch or dinner.
Ingredients
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh oregano leaves, finely chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- Juice of 1 lemon
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Garlic Sauce:
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup corn kernels, cooked
- 1/4 cup red onion, thinly sliced
Instructions
- Prepare the Chimichurri: In a bowl, combine the finely chopped parsley, oregano leaves, minced garlic, olive oil, red wine vinegar, sea salt, black pepper, red pepper flakes, and lemon juice. Mix until well combined and set aside to allow the flavors to meld and intensify.
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a grill pan over medium-high heat. Grill each chicken breast for about 6 to 7 minutes per side or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through and juicy. Remove from heat and let the chicken rest for a few minutes to retain its juices.
- Prepare the Garlic Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper. Taste and adjust seasoning as needed to achieve a creamy, tangy garlic sauce.
- Assemble the Bowl: Slice the rested grilled chicken breasts into strips. In individual serving bowls, layer a base of cooked quinoa or rice, then add the grilled chicken slices, halved cherry tomatoes, sliced avocado, cooked corn kernels, and thinly sliced red onion.
- Dress and Serve: Drizzle the chimichurri sauce and garlic sauce over each bowl just before serving. Garnish with additional fresh parsley or lemon wedges if desired to enhance the presentation and add extra freshness.
Notes
- The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days to deepen the flavor.
- For a spicier kick, increase the amount of red pepper flakes in the chimichurri.
- Make sure to let the grilled chicken rest after cooking to keep it tender and juicy.
- You can substitute quinoa or rice with other grains like couscous or farro according to your preference.
- This recipe is flexible – feel free to add other fresh veggies or greens to the bowl for extra nutrition.
