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Chimichurri Grilled Chicken Bowl with Garlic Sauce That Will Elevate Your Dinner Game - Featured Image

Chimichurri Grilled Chicken Bowl with Garlic Sauce That Will Elevate Your Dinner Game

Learn how to make delicious Chimichurri Grilled Chicken Bowl with Garlic Sauce. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the freshest herbs and quality chicken you can find. I always reach for organic chicken breasts when possible, as they tend to stay juicy and flavorful on the grill. Fresh parsley, cilantro, and oregano really make the chimichurri sing, so I recommend buying these from the farmer’s market or your local grocery’s fresh herb section. When it comes to the garlic sauce, using fresh garlic and a good-quality olive oil makes a world of difference in depth and richness.

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves (or 1 tablespoon dried)
  • 3 cloves garlic, minced (plus 2 more for the garlic sauce)
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil (plus 2 tablespoons for garlic sauce)
  • 1 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 cup cooked rice or quinoa, for serving
  • 1 cup chopped fresh vegetables (like cucumber, cherry tomatoes, or bell peppers)
  • 1/2 cup plain Greek yogurt (for garlic sauce)
  • 1 tablespoon lemon juice (for garlic sauce)

If you don’t have fresh oregano, dried works just fine, and swapping quinoa for rice is a great gluten-free option. I’ve also made this with chicken thighs when I want a richer, more tender bite.

Instructions

  1. Start by preparing the chimichurri sauce. In a food processor or blender, combine parsley, cilantro, oregano, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Pulse until you have a coarse, vibrant sauce—scrape down the sides as needed.
  2. Place the chicken breasts in a shallow dish or zip-top bag and pour half of the chimichurri over them. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the fridge for deeper flavor.
  3. While the chicken marinates, prepare the garlic sauce by whisking together Greek yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt in a small bowl. Adjust garlic and lemon juice to taste, then refrigerate until ready to serve.
  4. Preheat your grill (or grill pan) to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken for about 6-7 minutes per side, or until internal temperature reaches 165°F and the outside has nice grill marks.
  5. Let the chicken rest for 5 minutes before slicing it thinly.
  6. Assemble your bowls with a base of cooked rice or quinoa, topped with grilled chicken slices, chopped fresh vegetables, a generous drizzle of chimichurri, and a spoonful of garlic sauce.

My secret? I always reserve some chimichurri to drizzle over the finished bowl for an extra burst of freshness. Plus, letting the chicken rest is key to keeping it juicy—something I learned from many a dry dinner disaster early in my cooking days!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Chimichurri Grilled Chicken Bowl with Garlic Sauce, recipe, cooking, food