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
Scale
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.
