Chimichurri Grilled Chicken Bowl with Garlic Sauce
This Chimichurri Grilled Chicken Bowl with Garlic Sauce is loaded with juicy grilled chicken, a vibrant chimichurri drizzle, creamy garlic sauce, and fresh veggies. It’s the perfect meal prep idea or a balanced dinner bursting with herby, tangy, and savory flavors.
Equipment
- Large Cast Iron Grill Pan optional
Ingredients
- 2 Chicken breasts
- 1 cup Fresh parsley chopped
- 4 cloves Garlic minced
- ¼ cup Red wine vinegar
- ½ cup Olive oil
- ½ teaspoon Red pepper flakes
- 1 cup Mayonnaise
- ½ cup Sour cream or Greek yogurt
- 1 tablespoon Lemon juice
- 1 cup Diced tomatoes
- 2 cups Fresh greens spinach or arugula
- Salt and pepper to taste
Instructions
- Whisk together olive oil, garlic, parsley, red wine vinegar, salt, and pepper. Marinate chicken breasts in this mixture for at least 30 minutes or overnight.
- In a food processor or bowl, blend parsley, garlic, red pepper flakes, vinegar, olive oil, and salt into a chunky chimichurri sauce.
- Mix mayonnaise, sour cream (or yogurt), lemon juice, garlic, and herbs to create the garlic sauce. Chill it in the fridge.
- Grill the marinated chicken over medium-high heat for 5–7 minutes on each side until charred and cooked through. Let it rest and slice.
- Layer greens in a bowl, top with sliced chicken, drizzle with chimichurri, spoon diced tomatoes, and finish with a generous scoop of garlic sauce.
- Serve immediately or store each component separately for meal prep.
Notes:
- Let the chicken rest before slicing to keep it juicy.
- Adjust garlic and lemon in the sauce to your preferred tang and bite.
- This recipe is great with a base of rice or quinoa for added heartiness.
Tried this recipe?Let us know how it was!
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