Print

Chimichurri Chicken Bowls with Garlic Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful bowl featuring marinated chicken, vibrant veggies, and zesty sauces that strike a balance between health and indulgence.

Ingredients

Scale
  • 4 each boneless skinless chicken breasts
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp fresh oregano, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 2 cups cooked rice
  • 1 cup cherry tomatoes, halved
  • 1 each avocado, sliced
  • 1/2 cup sliced red onion
  • 1 each lime, cut into wedges
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp olive oil

Instructions

  1. Prepare the chimichurri: In a bowl, combine the parsley, cilantro, oregano, 4 cloves of minced garlic, red pepper flakes, red wine vinegar, 1/2 cup of olive oil, salt, and black pepper to create a flavorful chimichurri sauce.
  2. Marinate the chicken: Reserve half of the chimichurri for serving. Pour the remaining chimichurri over the chicken breasts in a shallow dish, ensuring they are well-coated. Let them marinate for 20–30 minutes to infuse flavor.
  3. Preheat the grill or skillet: While the chicken marinates, preheat your grill or a skillet over medium-high heat to prepare for cooking.
  4. Grill the chicken: Once the grill is hot, cook the marinated chicken breasts for about 6–7 minutes on each side, or until the internal temperature reaches 165°F. Once done, remove from the heat and let them rest for 5 minutes before slicing.
  5. Prepare the garlic sauce: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), 3 cloves of minced garlic, lemon juice, 1 tsp of olive oil, and a pinch of salt and pepper to create a creamy garlic sauce.
  6. Assemble the bowls: Divide the cooked rice among bowls, then top with the sliced chicken, a generous spoonful of the reserved chimichurri, halved cherry tomatoes, sliced avocado, and red onion.
  7. Drizzle and serve: Finish by drizzling the creamy garlic sauce over each bowl and serving with lime wedges on the side for an extra zesty touch.

Notes

These bowls are customizable; feel free to add more seasonal vegetables or a side of your favorite beans.

Nutrition

Find it online: https://recypez.com/chimichurri-chicken-bowls-garlic-sauce-2/

Scroll to Top