Description
A delicious and healthy Chimichurri Grilled Chicken Bowl topped with a creamy garlic sauce, perfect for a nutritious meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup corn (fresh, frozen, or canned)
- 1 cup mixed greens (spinach, arugula, or lettuce)
- 1 cup fresh parsley, finely chopped (for chimichurri)
- 1/2 cup fresh cilantro, finely chopped (for chimichurri)
- 3 cloves garlic, minced (for chimichurri)
- 1/2 teaspoon red pepper flakes (for chimichurri)
- 1/4 cup red wine vinegar (for chimichurri)
- 1/2 cup olive oil (for chimichurri)
- Salt and pepper to taste (for chimichurri)
- 1/2 cup Greek yogurt (for garlic sauce)
- 2 tablespoons mayonnaise (for garlic sauce)
- 2 cloves garlic, minced (for garlic sauce)
- 1 tablespoon lemon juice (for garlic sauce)
- Salt and pepper to taste (for garlic sauce)
Instructions
- Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, black pepper, and olive oil. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- While the chicken is grilling, prepare the chimichurri sauce. In a bowl, combine the parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and olive oil. Mix well and season with salt and pepper to taste. Set aside.
- For the garlic sauce, mix together the Greek yogurt, mayonnaise, minced garlic, lemon juice, and a pinch of salt and pepper in a separate bowl. Adjust seasoning to taste and set aside.
- To assemble the bowls, divide the cooked brown rice among four bowls. Top each bowl with sliced grilled chicken, cherry tomatoes, avocado, corn, and mixed greens.
- Drizzle the chimichurri sauce generously over the chicken and finish with a dollop of garlic sauce on top.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add more red pepper flakes to the chimichurri sauce or include diced jalapeños in the bowl.
- Substitute quinoa or cauliflower rice for a different base, or use grilled vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg