Description
A delicious and vibrant Chimichurri Grilled Chicken Bowl topped with a creamy garlic sauce, perfect for any meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil (plus more for sautéing)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper to taste
- 1 cup fresh parsley (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp red chili flakes (optional)
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 2 cups chopped kale or greens
- 1/2 cup cherry tomatoes (diced)
- 1/2 cup roasted vegetables (like garlic cloves and red onion)
Instructions
- In a bowl, mix olive oil, paprika, cumin, salt, and pepper. Rub over chicken and let marinate for at least 30 minutes.
- Prepare chimichurri by mixing chopped parsley, minced garlic, red wine vinegar, oregano, chili flakes, salt, pepper, and olive oil. Set aside.
- For the garlic sauce, stir together mayo or Greek yogurt, garlic, lemon juice, and a bit of olive oil. Season with salt.
- Grill chicken on medium-high heat for 5–7 minutes per side, or until cooked through. Let rest before slicing.
- Sauté kale in olive oil and lemon juice until wilted.
- Roast garlic cloves and red onions at 400°F for 20 minutes, flipping halfway.
- Assemble bowl with greens as the base. Top with sliced chicken, roasted veggies, and tomatoes.
- Drizzle chimichurri over the chicken and finish with garlic sauce.
Notes
- For spicier chimichurri, add more red chili flakes.
- This recipe can be made with any type of protein.
- Feel free to customize the vegetables based on availability.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg