Go Back
–+ servings
Chimichurri Grilled Chicken Bowl

Chimichurri Grilled Chicken Bowl for Fresh Flavor Lovers

A hearty and nutritious Chimichurri Grilled Chicken Bowl, perfect for meal prep lovers seeking vibrant flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Argentinian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Lean protein base that absorbs flavor from marinades; chicken thighs can be used for juiciness.
For the Chimichurri Sauce
  • 1 bunch Fresh Parsley Essential herbs for chimichurri; substitute with cilantro for a different taste.
  • 3 cloves Garlic Adds pungency and depth to the sauce; use fewer cloves for a milder flavor.
  • 1/4 cup Red Wine Vinegar Provides acidity and balance; substitute with apple cider vinegar if needed.
  • 1/2 cup Olive Oil Vital for marinade and chimichurri; can use avocado oil as an alternative.
  • 1/2 teaspoon Red Pepper Flakes Provide heat; adjust to taste or omit for a milder version.
For the Garlic Sauce
  • 1/2 cup Mayonnaise Base for creamy garlic sauce.
  • 1/2 cup Sour Cream/Greek Yogurt Adds tang and creaminess to the garlic sauce.
  • 1 tablespoon Lemon Juice Brightens garlic sauce flavor; fresh is ideal.
For the Bowl
  • 1 cup Diced Tomatoes Provides fresh acidity and texture; pico de gallo can also be used.
  • 4 cups Fresh Greens (Spinach or Arugula) Nutritious bed for the bowl.
  • to taste Salt & Pepper Basic seasoning to enhance flavors.

Equipment

  • Mixing Bowl
  • food processor
  • Grill

Method
 

Marinade and Sauces
  1. In a mixing bowl, whisk together olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and pepper. Coat the chicken breasts with this marinade and let marinate for at least 30 minutes.
  2. Using a food processor, combine fresh parsley, garlic cloves, red pepper flakes, red wine vinegar, olive oil, and a pinch of salt. Pulse until well-blended but still chunky. Set aside.
  3. In a separate bowl, mix mayonnaise, sour cream (or Greek yogurt), lemon juice, minced garlic, and fresh herbs until smooth. Adjust seasoning to taste and chill.
Grilling
  1. Preheat your grill to medium-high heat (about 400°F). Grill marinated chicken breasts for 5–7 minutes per side until internal temperature reaches 165°F. Let chicken rest before slicing.
Assembling
  1. Layer fresh greens at the base of your bowl, top with sliced grilled chicken, drizzle chimichurri sauce, and add diced tomatoes. Serve with creamy garlic sauce.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 15gProtein: 40gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 24gCholesterol: 125mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

For best flavor, marinate chicken overnight and store components separately to maintain freshness during meal prep.

Tried this recipe?

Let us know how it was!