Chimichurri Grilled Chicken Bowl (Print-Friendly Version)

Grilled chicken topped with chimichurri and garlic sauce over vibrant greens and roasted vegetables.

# What You’ll Need to Make This:

→ Chicken

01 - 2 boneless, skinless chicken breasts or chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon ground cumin
05 - Salt, to taste
06 - Black pepper, to taste

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 2 garlic cloves, minced
09 - 1 tablespoon red wine vinegar
10 - 0.5 teaspoon dried oregano
11 - 0.25 teaspoon red chili flakes (optional)
12 - 1 tablespoon olive oil
13 - Salt, to taste
14 - Black pepper, to taste

→ Garlic Sauce

15 - 0.25 cup mayonnaise or Greek yogurt
16 - 1 garlic clove, minced
17 - 1 tablespoon lemon juice
18 - 1 teaspoon olive oil
19 - Salt, to taste

→ Bowl Assembly

20 - 2 cups kale or other greens, chopped
21 - 0.5 cup cherry tomatoes, diced
22 - 0.5 cup roasted vegetables, such as garlic cloves and red onion

# How to Prepare:

01 - In a bowl, combine olive oil, smoked paprika, ground cumin, salt, and black pepper. Coat the chicken thoroughly with the marinade and allow to rest for at least 30 minutes.
02 - In a separate bowl, mix the finely chopped parsley, minced garlic, red wine vinegar, dried oregano, red chili flakes, salt, black pepper, and olive oil until well combined. Set aside for the flavors to meld.
03 - Stir together mayonnaise or Greek yogurt, minced garlic, lemon juice, olive oil, and salt in a small bowl until smooth. Refrigerate until ready to use.
04 - Preheat the grill or grill pan to medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side or until fully cooked and juices run clear. Rest for several minutes before slicing.
05 - In a skillet, heat a splash of olive oil over medium heat. Add the chopped kale or greens and a squeeze of lemon juice, sautéing until wilted and tender.
06 - Preheat oven to 200°C. Arrange garlic cloves and red onion on a lined baking sheet, drizzle lightly with olive oil, and roast for 20 minutes, turning halfway through, until caramelized and softened.
07 - To assemble, layer sautéed greens at the base of each bowl. Top with sliced grilled chicken, roasted vegetables, and diced cherry tomatoes. Spoon chimichurri sauce over the chicken and drizzle with garlic sauce before serving.

# Extra Tips:

01 - Allow the chicken to rest briefly after grilling to preserve its juiciness before slicing.

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