In a mixing bowl, whisk together 1/4 cup of olive oil, 4 cloves of minced garlic, 1/2 cup of chopped fresh parsley, 1/4 cup of red wine vinegar, salt, and pepper until well combined. Coat the chicken breasts with this marinade, ensuring they are thoroughly covered. Let them marinate in the refrigerator for at least 30 minutes, or for best results, overnight to enhance the flavors.

In a food processor, combine 1 cup of parsley, 3 cloves of garlic, 1 teaspoon of red pepper flakes, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, and salt to taste. Pulse until chunky and fragrant. If you don’t have a food processor, you can finely chop these ingredients by hand. Set the chimichurri sauce aside to let the flavors meld while you prepare the garlic sauce.

In a bowl, combine 1/2 cup of mayonnaise, 1/2 cup of sour cream (or Greek yogurt), 2 tablespoons of lemon juice, 2 cloves of garlic minced, and a pinch of fresh herbs. Stir until the mixture is smooth and creamy. Chill the garlic sauce in the fridge for at least 15 minutes.

Preheat your grill to medium-high heat (about 375°F). Remove the chicken from the marinade, letting any excess drip off, and place it on the grill. Cook for 5–7 minutes per side or until the chicken is charred, golden brown, and reaches an internal temperature of 165°F. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing.

In a large bowl, layer a generous handful of fresh greens like spinach or arugula. Slice the grilled chicken breasts and arrange them on top of the greens. Drizzle with the vibrant chimichurri sauce, then sprinkle diced tomatoes over the top. Finally, add a spoonful of the creamy garlic sauce.

Serve immediately for a warm dinner, or store the components separately in airtight containers for up to 4 days.