Juicy, smoky grilled chicken coated in a bold chimichurri sauce pairs perfectly with fresh greens, zesty pico de gallo, and a creamy garlic sauce in this flavor-packed bowl. The slight char on the chicken adds a deep, smoky richness that balances the tangy, herby kick of the chimichurri. Topped with a velvety garlic sauce, this dish is a perfect fusion of freshness and indulgence.

Whether you’re looking for a nutritious meal prep option or a vibrant dinner that impresses, this Chimichurri Grilled Chicken Bowl delivers. The combination of textures—from the tender chicken to the crisp greens and smooth sauce—makes every bite satisfying. Plus, it’s easy to customize with your favorite grains or vegetables, making it a versatile and delicious choice.

Ingredients for Chimichurri Grilled Chicken Bowl with Garlic Sauce

For the Chicken:

2 large boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp salt
½ tsp black pepper

For the Chimichurri Sauce:

½ cup fresh parsley, finely chopped
¼ cup fresh cilantro, finely chopped
3 cloves garlic, minced
½ tsp red pepper flakes (adjust to taste)
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper to taste

For the Garlic Sauce:

½ cup Greek yogurt or mayonnaise
2 cloves garlic, finely minced
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the Bowl:

2 cups fresh spinach or mixed greens
½ cup pico de gallo (diced tomatoes, onions, cilantro, lime juice)
½ cup cooked quinoa or rice (optional)

Step 1: Marinate the Chicken

In a bowl, mix olive oil, lemon juice, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Coat the chicken breasts thoroughly with the marinade and let them sit for at least 30 minutes (or up to overnight for deeper flavor).

Step 2: Prepare the Chimichurri Sauce

Finely chop the parsley and cilantro, then mix them in a bowl with minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and let the flavors meld while preparing the other ingredients.

Step 3: Make the Garlic Sauce

In a small bowl, combine Greek yogurt (or mayonnaise) with minced garlic, lemon juice, olive oil, salt, and black pepper. Mix until smooth, then refrigerate until ready to use.

Step 4: Grill the Chicken

Preheat the grill (or a grill pan) to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.

Step 5: Assemble the Bowl

In a serving bowl, layer fresh spinach or mixed greens. Add cooked quinoa or rice if using. Arrange the sliced grilled chicken on top and drizzle generously with chimichurri sauce. Spoon pico de gallo over the greens and finish with a drizzle of creamy garlic sauce.

Storage Instructions

To keep your Chimichurri Grilled Chicken Bowl fresh, store the ingredients separately in airtight containers. The grilled chicken can be refrigerated for up to 4 days and reheated when ready to serve. The chimichurri sauce stays fresh for about a week in the fridge, and the garlic sauce lasts up to 5 days. If meal prepping, assemble the bowl just before eating to maintain the best texture and flavor.

Estimated Nutrition (Per Serving)

Calories: ~450
Protein: ~40g
Carbohydrates: ~20g
Fats: ~22g
Fiber: ~4g

(Note: These values vary based on portion sizes and added ingredients.)

Frequently Asked Questions

1. Can I bake the chicken instead of grilling it?

Yes! Bake the marinated chicken at 400°F (200°C) for 20-25 minutes or until it reaches an internal temperature of 165°F (75°C).

2. Can I use store-bought chimichurri?

Absolutely! While homemade chimichurri has a fresher taste, store-bought works well if you’re short on time.

3. Is this recipe gluten-free?

Yes, as long as you ensure that all ingredients, especially store-bought sauces, are gluten-free.

4. Can I use chicken thighs instead of chicken breasts?

Definitely! Chicken thighs are juicier and work just as well. Adjust the cooking time as they may take a bit longer to cook.

5. What can I substitute for Greek yogurt in the garlic sauce?

You can use sour cream, mayonnaise, or a dairy-free alternative like coconut yogurt.

6. Can I make this recipe vegan?

Yes! Substitute the chicken with grilled tofu or roasted chickpeas, and use a dairy-free yogurt for the garlic sauce.

7. How can I make the dish spicier?

Add extra red pepper flakes to the chimichurri or mix a bit of hot sauce into the garlic sauce.

8. Can I freeze the chicken?

Yes, grilled chicken freezes well. Store it in an airtight container for up to 3 months and thaw before reheating.

Chimichurri Grilled Chicken Bowl with Garlic Sauce

Author: Lorenzo Devereaux
Total Time: 1 hour 35 minutes
Yield: 2 servings

Print Recipe

Description

Juicy grilled chicken coated in a bold chimichurri sauce pairs perfectly with fresh greens, zesty pico de gallo, and a creamy garlic sauce in this flavorful bowl. A perfect balance of smoky, tangy, and creamy elements makes this dish a nutritious and satisfying meal.

Instructions

Marinate the Chicken – Mix olive oil, lemon juice, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Coat chicken and marinate for at least 30 minutes.
Prepare the Chimichurri Sauce – Combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and set aside.
Make the Garlic Sauce – Mix Greek yogurt (or mayonnaise), minced garlic, lemon juice, olive oil, salt, and black pepper. Refrigerate until needed.
Grill the Chicken – Preheat the grill to medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let it rest before slicing.
Assemble the Bowl – Layer greens in a bowl, add cooked quinoa or rice if using, and place sliced chicken on top. Drizzle with chimichurri sauce, add pico de gallo, and finish with garlic sauce.

Prep Time: 20 Minuten
Cook Time: 15 minutes
Category: Main Dish