Chimichurri Grilled Chicken Bowl has become my absolute go-to for a weeknight meal that feels both incredibly healthy and bursting with vibrant flavor. I remember the first time I tasted authentic chimichurri sauce at a small Argentinian restaurant; the bright, herbaceous punch just blew me away! Recreating that magic at home, especially with juicy grilled chicken, felt like a culinary triumph. This isn’t just any chicken bowl; it’s a symphony of textures and tastes – tender, marinated chicken, fluffy rice, crisp veggies, and that zesty, unforgettable sauce. You’ll love how quickly this flavorful chimichurri grilled chicken bowl comes together for a satisfying dinner. Let’s get cooking!
Why You’ll Love This Chimichurri Grilled Chicken Bowl
This isn’t just another chicken bowl; it’s a flavor explosion waiting to happen! Here’s why you’ll be making this easy chimichurri grilled chicken bowl again and again:
- Incredible Flavor: The zesty, herbaceous chimichurri sauce is a game-changer for grilled chicken.
- Healthy & Nutritious: Packed with lean protein, fresh veggies, and wholesome grains, it’s a guilt-free meal.
- Quick to Prepare: With a prep time of just 20 minutes, it’s perfect for busy weeknights.
- Highly Customizable: Swap grains, veggies, or even the protein to suit your tastes.
- Perfect for Meal Prep: Make components ahead for grab-and-go lunches.
- Satisfying & Hearty: It fuels you up without feeling heavy, making it a truly satisfying dish.
- Vibrant Presentation: The bright colors make it as beautiful as it is delicious.
Ingredients for the Perfect Chimichurri Grilled Chicken Bowl
Gather these fresh ingredients to create your vibrant chimichurri chicken rice bowl. This recipe focuses on quality components for the best flavor!
- For the Chicken Marinade:
- 2 boneless, skinless chicken breasts – the lean protein base for our bowl
- 1 tablespoon olive oil – helps distribute the seasonings
- 1 teaspoon paprika – for a touch of color and smoky depth
- 1 teaspoon garlic powder – essential aromatic
- 1 teaspoon onion powder – complements the garlic
- Salt and pepper to taste – to enhance all the flavors
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped – the star of our zesty sauce
- 2 tablespoons fresh cilantro, chopped (optional) – adds another layer of herbaceousness
- 3–4 garlic cloves, minced – for that pungent kick
- 2 tablespoons red wine vinegar (or apple cider vinegar) – provides the necessary tang
- 1/2 teaspoon crushed red pepper flakes – for a hint of heat
- 1/2 teaspoon dried oregano – a classic herb pairing
- 1/2 cup olive oil – the base for our emulsified sauce
- Salt and pepper to taste – to balance the sauce
- For the Bowl:
- 1 cup cooked rice or quinoa – your hearty grain base; quinoa offers extra protein
- 1/2 cup cherry tomatoes, halved – for a burst of juicy sweetness
- 1/2 cup cucumber, sliced – adds a refreshing crunch
- 1/2 avocado, sliced – for creamy richness
- 1/4 cup pickled onions (optional) – adds a delightful tangy bite
- 1/2 cup roasted vegetables (like bell peppers or zucchini) – for added depth and nutrients
- Fresh cilantro or parsley for garnish – a final flourish of freshness
How to Make the Best Chimichurri Grilled Chicken Bowl
Let’s bring this vibrant meal to life! Follow these simple steps to create a truly delicious chimichurri grilled chicken bowl that’s packed with flavor.
- Step 1: Preheat your grill to medium-high heat. While the grill heats up, prepare the chicken. In a bowl, whisk together 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a generous pinch of salt and pepper. Add the 2 boneless, skinless chicken breasts and coat them thoroughly with the marinade. Let them rest for at least 30 minutes at room temperature, or cover and refrigerate overnight for an even deeper flavor.
- Step 2: Carefully place the marinated chicken breasts on the hot grill grates. Grill for about 5–6 minutes per side, or until the chicken is cooked through with beautiful char marks. The internal temperature should reach 165°F (74°C). If you don’t have an outdoor grill, a grill pan on the stovetop works wonderfully – just ensure good ventilation!
- Step 3: While the chicken grills, let’s whip up that amazing chimichurri sauce. In a small bowl, combine the 1 cup finely chopped fresh parsley, 2 tablespoons chopped fresh cilantro (if using), 3–4 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon dried oregano. Season with salt and pepper. Slowly drizzle in the 1/2 cup olive oil while stirring constantly. The sauce should emulsify slightly, creating a vibrant, zesty dressing.
- Step 4: Once the chicken is cooked, remove it from the grill and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a tender, juicy bite. While the chicken rests, cook your rice or quinoa according to package directions.
- Step 5: Now for the fun part – assembling your flavorful chimichurri grilled chicken bowl! Slice the rested chicken into strips. Start by spooning your prepared cooked rice or quinoa into the bottom of a large bowl. Arrange the sliced grilled chicken over the grains. Add your fresh components: halved cherry tomatoes, sliced cucumber, and sliced avocado. Tuck in any roasted vegetables and optional pickled onions.
- Step 6: Drizzle generously with the prepared chimichurri sauce. Don’t be shy – this sauce is what makes the bowl sing! Garnish with a sprinkle of fresh cilantro or parsley for an extra pop of freshness. Serve immediately and enjoy this incredible chicken bowl with chimichurri sauce.
Marinating the Chicken
The marinade infuses the chicken with savory notes of paprika and garlic. Letting it rest for at least 30 minutes allows the flavors to penetrate, but an overnight soak in the fridge creates an unbelievably tender and delicious chicken for your bowl.
Grilling the Chicken to Perfection
Medium-high heat is key for grilling the chicken. This ensures a lovely sear and char on the outside while keeping the inside moist and perfectly cooked. Aim for those beautiful grill marks and an internal temperature of 165°F (74°C). A cast-iron grill pan is a fantastic indoor alternative.
Crafting the Zesty Chimichurri Sauce
This bright, herbaceous sauce is the heart of the dish. Combining fresh parsley, garlic, vinegar, and good quality olive oil creates a tangy, slightly spicy dressing that perfectly complements the grilled chicken. Taste and adjust seasonings before serving to ensure it’s just right.
Assembling Your Flavorful Bowl
Build your bowl from the base up! Start with your chosen grain, top with the sliced grilled chicken, and then arrange your fresh and roasted vegetables artfully around the bowl. A final generous drizzle of chimichurri sauce ties all the elements together beautifully.
Pro Tips for the Ultimate Chimichurri Grilled Chicken Bowl
Want to take your chimichurri chicken rice bowl from great to absolutely unforgettable? I’ve picked up a few tricks along the way that make all the difference. These simple tips will elevate your bowl game!
- Make the chimichurri ahead: The flavors meld beautifully over a few hours, so it’s even better the next day.
- Rest the chicken: Always let your grilled chicken rest for at least 5-10 minutes before slicing. This keeps it incredibly juicy.
- Don’t skimp on fresh herbs: While dried oregano is fine, fresh parsley and cilantro are non-negotiable for that vibrant chimichurri flavor.
- Control the heat: Adjust the red pepper flakes to your liking – a little goes a long way!
What’s the secret to perfect chimichurri grilled chicken bowl?
The real secret lies in the quality of your chimichurri sauce and properly grilled chicken. Use fresh, vibrant herbs for the sauce and don’t overcook the chicken; aim for juicy, tender pieces every time.
Can I make the chimichurri chicken bowl ahead of time?
Yes! Prepare the chicken, chimichurri sauce, and cook your grains ahead of time. Store them separately in airtight containers in the refrigerator. Assemble just before serving to keep everything fresh and prevent sogginess.
How do I avoid common mistakes with chimichurri grilled chicken bowls?
Avoid mushy chicken by not overcooking it. Soggy bowls happen when you let dressed components sit too long, so assemble right before eating. Also, ensure your chimichurri has enough acidity from the vinegar to balance the richness.
Best Ways to Serve Your Chimichurri Grilled Chicken Bowl
This versatile chimichurri grilled chicken bowl is fantastic on its own, but you can easily elevate it for different occasions. For a lighter lunch, serve it over a bed of mixed greens instead of grains, creating a vibrant salad.
If you’re entertaining, consider serving the grilled chicken and chimichurri sauce family-style, allowing everyone to build their own Argentinian chimichurri chicken bowl with their favorite sides. Complementary sides like roasted sweet potatoes or a simple black bean salad pair wonderfully, adding extra layers of flavor and texture.
Nutrition Facts for Chimichurri Grilled Chicken Bowl
This vibrant bowl offers a fantastic balance of nutrients. Here’s a breakdown of what you can expect in one serving of this delicious chimichurri chicken rice bowl:
- Calories: 480
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Protein: 32g
- Carbohydrates: 28g
- Fiber: 6g
- Sugar: 3g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Chimichurri Grilled Chicken Bowl
Properly storing your chimichurri grilled chicken bowl ensures you can enjoy its vibrant flavors for days. Once cooked, let all components cool completely before storing. This is crucial to prevent condensation and sogginess. For fridge storage, keep the grilled chicken, chimichurri sauce, and cooked grains/vegetables in separate airtight containers. This helps maintain the texture of each element. Properly stored, your chimichurri chicken meal prep components should last in the refrigerator for about 3–4 days.
If you plan to freeze portions of your chimichurri grilled chicken bowl, it’s best to freeze the chicken and sauce separately from the grains and fresh vegetables. This prevents the veggies from becoming mushy upon thawing. Pack them in freezer-safe containers or bags, and they should keep well for up to 3 months. To reheat, thaw frozen items overnight in the refrigerator. Gently warm the chicken and grains on the stovetop or in the microwave. Drizzle with fresh chimichurri sauce just before serving for the best flavor and texture.
Frequently Asked Questions About Chimichurri Grilled Chicken Bowls
What is a chimichurri chicken bowl?
A chimichurri chicken bowl is a vibrant and healthy meal that features grilled chicken as the star, topped with a zesty chimichurri sauce. It’s typically served over a base of rice or quinoa, along with fresh and sometimes roasted vegetables, creating a delicious and satisfying dish that’s both easy to make and full of flavor.
Can I use other proteins in my chimichurri grilled chicken bowl?
Absolutely! While grilled chicken is classic, this bowl is incredibly versatile. You can easily substitute it with grilled fish like salmon or cod, shrimp, or even steak. For a vegetarian or vegan option, try grilled halloumi cheese, marinated and roasted tofu, or flavorful roasted chickpeas.
How do I make the chimichurri sauce spicier?
To add more heat to your chimichurri sauce for your chicken bowl, simply increase the amount of crushed red pepper flakes. You can also carefully add a minced jalapeño or serrano pepper to the sauce mixture. Start with a small amount and taste as you go to achieve your desired spice level.
Why is chimichurri chicken bowl healthy?
This chicken bowl is considered healthy because it’s packed with lean protein from the chicken, healthy fats from olive oil and avocado, fiber from grains and vegetables, and a wealth of vitamins and antioxidants from the fresh herbs in the chimichurri. It’s a well-balanced meal that can be customized to fit various dietary needs.
Variations of Chimichurri Grilled Chicken Bowl You Can Try
While this recipe is fantastic as is, the beauty of a bowl meal is its incredible adaptability! I love experimenting with different flavor profiles and dietary needs. Here are a few ways you can switch up your chimichurri chicken rice bowl:
- Vegetarian/Vegan Delight: Swap the chicken for marinated and grilled tofu, tempeh, or hearty portobello mushrooms. You can also use roasted chickpeas for a fantastic plant-based protein. This makes for a wonderfully flavorful chimichurri grilled chicken bowl alternative.
- Seafood Sensation: Grilled shrimp or flaky fish like cod or salmon are divine with chimichurri. Marinate them briefly and grill until just cooked through for a lighter, yet equally satisfying, bowl.
- Global Fusion Twist: Instead of rice or quinoa, try serving your chimichurri chicken over cauliflower rice for a low-carb option, or even with a base of farro for a nutty, chewy texture.
- Spicy Kick: Amp up the heat in your chimichurri sauce with extra red pepper flakes or by adding a finely minced jalapeño or serrano pepper. This creates a truly fiery and flavorful chimichurri grilled chicken bowl.
Amazing Chimichurri Grilled Chicken Bowl: 20 Min Prep
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten-free, Dairy-free
Description
A vibrant and hearty Chimichurri Grilled Chicken Bowl packed with bold, herbaceous flavors. This dish layers marinated grilled chicken over rice or quinoa, paired with fresh and roasted vegetables, all drizzled with a zesty chimichurri sauce. It’s a healthy, satisfying, and customizable meal perfect for lunch or dinner.
Ingredients
- For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional)
- 3–4 garlic cloves, minced
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 cup olive oil
- Salt and pepper to taste
- For the Bowl:
- 1 cup cooked rice or quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/2 avocado, sliced
- 1/4 cup pickled onions (optional)
- 1/2 cup roasted vegetables (like bell peppers or zucchini)
- Fresh cilantro or parsley for garnish
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub this marinade all over the chicken breasts. Let them rest for at least 30 minutes, or overnight in the fridge for deeper flavor.
- Grill the Chicken: Grill the marinated chicken on medium-high heat for about 5–6 minutes on each side, or until fully cooked and charred. Let it rest before slicing. A grill pan can be used indoors.
- Make the Chimichurri: In a small bowl, combine chopped parsley, cilantro (if using), minced garlic, vinegar, red pepper flakes, oregano, salt, and pepper. Slowly drizzle in olive oil while stirring to combine. Taste and adjust seasoning.
- Prepare Base and Veggies: Cook your rice or quinoa. Chop cucumbers, halve cherry tomatoes, and roast any additional vegetables.
- Assemble the Bowl: Layer rice or quinoa in a large bowl. Add sliced grilled chicken, fresh and roasted vegetables, avocado slices, and pickled onions. Drizzle generously with chimichurri sauce and sprinkle with fresh herbs.
Notes
- Chimichurri sauce tastes better after sitting for a few hours.
- Try this bowl with grilled lamb or roasted chickpeas for a vegetarian option.
- Adjust red pepper flakes for your preferred spice level.
- Charring the chicken adds flavor.
- Double the chimichurri to use later on sandwiches, veggies, or eggs.
- Store leftover grilled chicken and sauce separately in airtight containers.
- This recipe is adaptable; feel free to use seasonal vegetables or your favorite grain.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: South American-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
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