Description
This Chimichurri Grilled Chicken Bowl is a fresh, vibrant, and satisfying meal packed with juicy grilled chicken, herby chimichurri sauce, and wholesome ingredients. Perfect for lunch, dinner, or meal prep.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of 1/2 lemon
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- 2 cups cooked rice, quinoa, or greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, sliced
- Optional: feta cheese, seeds, lemon wedges
Instructions
1. In a bowl, mix olive oil, paprika, garlic powder, salt, pepper, and lemon juice. Coat chicken and marinate for 20 minutes.
2. Prepare chimichurri by mixing parsley, garlic, red pepper flakes, and vinegar. Slowly add olive oil and season.
3. Preheat grill to medium-high heat and cook chicken 5–7 minutes per side until done.
4. Let chicken rest, then slice into strips.
5. Prepare bowl with rice, quinoa, or greens as base.
6. Add chicken, tomatoes, avocado, cucumber, and red onion.
7. Drizzle chimichurri generously over the bowl.
8. Add optional toppings like feta or seeds and serve immediately.
Notes
- Marinate chicken longer for deeper flavor.
- Store components separately for meal prep.
- Swap chicken with tofu or chickpeas for vegetarian option.
- Use quinoa for extra protein or greens for a lighter bowl.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg