Chimichurri Grilled Chicken Bowl
A vibrant bowl featuring juicy grilled chicken marinated in bright chimichurri, served over rice or quinoa with creamy garlic drizzle and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1/2 cup creamy garlic sauce
- Cooked rice or quinoa for serving
- Vegetables (like bell peppers or corn) for topping
Instructions
- Combine the chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, salt, and pepper in a bowl to make the chimichurri sauce.
- Place the chicken breasts in a shallow dish or zip-top bag and pour most of the chimichurri over them, reserving a couple of tablespoons for finishing. Marinate for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Remove excess chimichurri from the chicken and grill the breasts for about 6–7 minutes per side, or until cooked through.
- Let the grilled chicken rest for 5 minutes, then slice it. Serve over a bowl of cooked rice or quinoa and top with vegetables.
- Drizzle the creamy garlic sauce over the sliced chicken and bowl, optionally spooning reserved chimichurri over the top for extra flavor.
Notes
Adjust the seasoning as needed. Marinate longer for deeper flavor but avoid over-marinating to keep chicken tender.
Find it online: https://www.mealbreeze.com/chimichurri-grilled-chicken-bowl/