Chimichurri Grilled Chicken Bowl

This Chimichurri Grilled Chicken Bowl with Garlic Sauce brings together juicy chicken and bright herby sauce over savory greens and veggies I started making this dish when I needed something bold but still healthy for weeknights Now it is my answer to boring salads and sad meal prep lunches The layers of roasted vegetables zippy sauces and perfectly seasoned protein keep every bite interesting and satisfying

When I first served this for dinner my partner insisted we make it again the next night Now it is a staple for us especially after a long day when we want real food fast

Ingredients

• Boneless chicken breasts or thighs: Juicy protein that holds marinade flavor well Choose free-range or organic if possible for maximum tenderness
• Olive oil: Helps marinade soak in and adds richness Use a fruity extra virgin variety
• Smoked paprika: Provides smokiness and warmth Spanish smoked paprika is my go-to
• Ground cumin: Earthy balance that plays well with the herbs Use fresh ground for best aroma
• Salt and black pepper: Simple essentials to enhance every ingredient Choose flaky sea salt and fresh cracked pepper if available
• Fresh parsley: Gives the chimichurri its grassy herbaceous lift Look for vibrant green leaves
• Garlic: Fresh cloves bring robust punch and depth Slice or mince for maximum aromatic power
• Red wine vinegar: Bright acidity balances all the savoriness Use a good quality for clean flavor
• Dried oregano: Fragrant and slightly peppery Mediterranean dried oregano is best
• Red chili flakes: Optional kick for those who love a hint of heat Crushed red pepper works well
• Mayonnaise or Greek yogurt: Creamy body for the garlic sauce Greek yogurt gives a tangy twist
• Lemon juice: Lifts both sauce and greens with citrus freshness Real lemons only
• Kale or greens: Your nourishing base with plenty of texture Choose firm crisp leaves
• Cherry tomatoes: Juicy sweetness to cut through all the deep savory notes Pick plump ripe ones for best pop
• Roasted vegetables like garlic cloves and red onion: Savory caramelized layers Add sweet red onion and whole garlic for roasted richness

Step-by-Step Instructions

Marinate the Chicken:

Combine your olive oil smoked paprika cumin salt and pepper in a bowl Mix thoroughly until it smells aromatic Pat your chicken dry and rub all over with the spice blend Let this rest for at least thirty minutes so the flavors really sink in

Make the Chimichurri:

Finely chop your fresh parsley and garlic Combine with red wine vinegar dried oregano chili flakes salt pepper and plenty of olive oil Stir until it looks vibrant green then taste and tweak the seasoning This can sit while you prep the rest to help flavors meld

Whip Up Garlic Sauce:

Mix together mayo or Greek yogurt minced garlic a splash of lemon juice and a little olive oil Stir until smooth and creamy Season gently with salt and set aside to let the garlic mellow

Grill the Chicken:

Preheat your grill or grill pan to medium high Lay on the marinated chicken and cook for about five to seven minutes per side or until the meat is juicy and opaque inside Rest briefly before slicing so every piece stays tender

Sauté the Greens:

Heat olive oil in a skillet Toss in chopped kale with a big squeeze of lemon juice Cook over medium heat until just wilted but still bright green This takes just a few minutes

Roast the Veggies:

Arrange peeled garlic cloves and thick slices of red onion on a baking sheet Drizzle with olive oil and season Roast at four hundred degrees for twenty minutes flipping halfway until everything is soft and golden at the edges

Build Your Bowl:

Start with the sautéed greens as your base Scatter over the bright tomatoes and pile on the roasted veggies Lay the sliced chicken on top then spoon over generous chimichurri and finish with drizzles of garlic sauce

Pin

I think parsley makes this bowl truly shine The first time I made chimichurri from scratch I was amazed how just a handful of fresh herbs transformed plain chicken into something so full of life and color Even my most veggie shy family members now look forward to this meal because of that zippy green sauce

Storage Tips

Store each part of the bowl separately in airtight containers The chicken will stay tender for up to three days and the sauces keep for a week The greens and veg are best eaten within two to three days Keep sauces in glass jars if possible to preserve their fresh flavor

Ingredient Substitutions

Try boneless thighs for extra juiciness or swap chicken altogether for grilled tofu or halloumi If you do not have red wine vinegar use apple cider vinegar Lemon juice brightens up the chimichurri in a pinch For greens try spinach or Swiss chard

Serving Suggestions

Pack into meal prep containers over quinoa or brown rice for easy lunches Toss in extra roasted veggies from whatever is in your fridge Pair with crusty bread or warm pita to soak up the garlic sauce These bowls also look beautiful enough for a relaxed dinner party

A Bite of Inspiration

Chimichurri is classically Argentine and was designed to give even the simplest grilled meat a wild herbal flavor The combo of two different sauces in this bowl came about when my family could not agree on one favorite sauce so we started using both and never looked back

Recipe FAQs

→ How can I keep the chicken juicy while grilling?

Marinate the chicken for at least 30 minutes and avoid overcooking on the grill. Allow it to rest before slicing.

→ Which part of the chicken works best?

Boneless, skinless breasts or thighs both work well. Thighs tend to be more forgiving and stay moist when grilling.

→ Can I prepare the sauces ahead of time?

Both chimichurri and garlic sauces can be made in advance and stored in the fridge to enhance their flavors.

→ What vegetables are best for roasting in this bowl?

Red onion and garlic cloves are classic, but you can also roast bell peppers, zucchini, or sweet potatoes for variety.

→ Is this bowl suitable for meal prep?

Yes, components can be cooked ahead and stored separately; assemble just before eating for the best texture and flavor.

→ Can I make it dairy-free?

Choose mayonnaise over Greek yogurt for the garlic sauce, or use a plant-based option to keep it dairy-free.