Description
Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and flavorful dish that combines juicy grilled chicken, zesty chimichurri, and creamy garlic sauce over a hearty base of rice or quinoa. This delightful bowl is perfect for lunch or dinner, offering a customizable meal packed with protein and fresh herbs. With its bold flavors and quick preparation time, it’s an ideal choice for busy weeknights or meal prep. Impress your family or guests with this delicious combination that can easily be tailored to suit various tastes.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 garlic cloves (minced)
- 1 cup fresh parsley (finely chopped)
- 1 cup fresh cilantro (finely chopped)
- 3 tablespoons red wine vinegar
- 1 teaspoon red chili flakes
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 cups cooked rice or quinoa
- Optional toppings: 1 avocado sliced, 1 cup roasted vegetables, ½ cup pickled onions
Instructions
- To make the chimichurri, mix parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, pepper, and red chili flakes in a bowl. Let sit for 15 minutes.
- In another bowl, whisk together mayonnaise and lemon juice for the garlic sauce.
- Marinate chicken thighs with olive oil, salt, pepper, and two spoonfuls of chimichurri for at least 30 minutes.
- Grill chicken on medium-high heat for 5–7 minutes per side until fully cooked.
- Assemble bowls by layering cooked rice or quinoa, grilled chicken, chimichurri sauce, garlic sauce, and optional toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 620
- Sugar: 2g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg