Chimichurri Chicken Bowl (Printer-Friendly Layout)
Grilled chimichurri chicken with rice and vibrant toppings in a fresh, flavor-packed bowl.
# Ingredients You'll Need:
→ Chimichurri Sauce
01 -
1 cup fresh parsley, finely chopped
02 -
1/4 cup fresh cilantro, finely chopped
03 -
3 cloves garlic, minced
04 -
2 tablespoons red wine vinegar
05 -
1/2 teaspoon red pepper flakes
06 -
1/2 cup olive oil
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Grilled Chicken
09 -
1.5 pounds boneless skinless chicken thighs or breasts
10 -
2 tablespoons olive oil
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
→ Bowl Assembly
16 -
2 cups cooked rice (white, brown, or cauliflower)
17 -
1 cup cherry tomatoes, halved
18 -
1 avocado, sliced
19 -
1/2 cup corn kernels (fresh, frozen, or grilled)
20 -
1/4 cup crumbled feta cheese (optional)
21 -
Fresh lime wedges, for serving
# Step-by-Step Instructions:
01 -
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Mix well and set aside.
02 -
In a separate bowl, coat chicken with olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Marinate for 15 to 30 minutes.
03 -
Heat a grill or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until cooked through and charred. Let rest and slice.
04 -
Add cooked rice to bowls. Top with sliced chicken, tomatoes, avocado, corn, and feta if using. Spoon chimichurri generously over top.
05 -
Garnish with lime wedges and extra chimichurri if desired. Serve warm or at room temperature.
# Extra Tips and Tricks:
01 -
Chimichurri sauce can be made up to 3 days in advance and refrigerated.
02 -
Cauliflower rice works well as a low-carb alternative.
03 -
Grilled vegetables like zucchini or bell peppers make excellent add-ins.
04 -
Leftover chicken is perfect for wraps or salads.
05 -
For meal prep, store each component separately and assemble when ready to serve.