• 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.