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jhessica

Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe Unveiled!

A delicious and healthy Chimichurri Grilled Chicken Bowl topped with a creamy garlic sauce, perfect for a nutritious meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle the chimichurri sauce generously over the chicken and finish with a dollop of garlic sauce on top.
  6. Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 3g

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.

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