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Chimichurri Grilled Chicken Bowl Recipe with Garlic Sauce

Chimichurri Grilled Chicken Bowl with Garlic Sauce

There's something magical about the combination of grilled chicken and vibrant chimichurri sauce that can transport you straight to a summer barbecue, no matter the season. This Chimichurri Grilled Chicken Bowl with Garlic Sauce is not just a meal; it's a delightful experience that you'll want to recreate again and again.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tsp red pepper flakes
For the Grilled Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 tbsp olive oil
For the Garlic Sauce
  • 1/2 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
For Assembly
  • cooked rice or quinoa
  • cherry tomatoes
  • avocado
  • mixed greens

Equipment

  • Grill
  • bowl
  • Whisk

Method
 

  1. Step 1: In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix until well combined, then set aside.
  2. Step 2: Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season generously with salt and pepper. Grill chicken for about 6-7 minutes on each side until fully cooked. Remove from grill and let rest before slicing.
  3. Step 3: In a separate bowl, mix together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
  4. Step 4: Assemble your bowls starting with cooked rice or quinoa, then top with slices of grilled chicken, chimichurri sauce, halved cherry tomatoes, avocado slices, and mixed greens.
  5. Step 5: Drizzle the creamy garlic sauce over the top and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors of the chimichurri will continue to develop, making it even tastier the next day.