Chimichurri Grilled Chicken Bowl (Print version)

A vibrant bowl featuring grilled chicken, chimichurri, garlic sauce, sautéed greens, and roasted vegetables.

# What You'll Need:

→ Chicken & Marinade

01 - 2 boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Salt and black pepper to taste

→ Chimichurri Sauce

06 - 1 cup fresh parsley, finely chopped
07 - 1 garlic clove, minced
08 - 1 tablespoon red wine vinegar
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon red chili flakes, optional
11 - 2 tablespoons olive oil
12 - Salt and black pepper to taste

→ Garlic Sauce

13 - 1/4 cup mayonnaise or Greek yogurt
14 - 1 garlic clove, minced
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon olive oil
17 - Salt to taste

→ Bowl Components

18 - 2 cups chopped kale or mixed greens
19 - 1/2 cup cherry tomatoes, diced
20 - 4 to 5 garlic cloves for roasting
21 - 1 small red onion, chopped
22 - 1 teaspoon olive oil for sautéing greens
23 - 1 teaspoon fresh lemon juice for greens

# Directions:

01 - Combine 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Coat chicken breasts evenly with marinade, cover, and refrigerate for at least 30 minutes.
02 - Mix finely chopped parsley, minced garlic clove, red wine vinegar, dried oregano, red chili flakes if using, 2 tablespoons olive oil, salt, and black pepper in a bowl. Stir thoroughly and set aside.
03 - Combine mayonnaise or Greek yogurt, minced garlic clove, lemon juice, 1 teaspoon olive oil, and salt in a small bowl. Mix well and set aside.
04 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5 to 7 minutes per side until fully cooked through. Transfer to plate and rest for 5 minutes, then slice.
05 - Toss chopped red onion and whole garlic cloves with olive oil, salt, and pepper. Roast at 400°F for 20 minutes, flipping halfway through until soft and caramelized.
06 - Heat 1 teaspoon olive oil in sauté pan over medium heat. Add chopped kale or mixed greens and cook for 2 to 3 minutes until wilted. Finish with 1 teaspoon lemon juice and salt.
07 - Divide sautéed greens between two bowls. Top each with sliced chicken, roasted vegetables, and diced cherry tomatoes. Drizzle generously with chimichurri sauce and finish with a spoonful of garlic sauce.

# Expert Tips:

01 -
  • It comes together in under an hour and feels restaurant-quality, which honestly surprises people every time.
  • The chimichurri is so herbaceous and alive that it transforms simple grilled chicken into something you crave the next day.
  • You can prep most of it ahead, making weeknight dinners feel less like a chore and more like you actually have your life together.
02 -
  • Don't skip marinating the chicken, even if you're short on time, because those spices are what make it taste like you actually planned ahead.
  • The chimichurri tastes better a few hours after you make it, so if you can prep it earlier in the day, the flavors will be more integrated and alive.
  • Let your grilled chicken rest for a few minutes before slicing so all those juices stay inside the meat instead of bleeding onto the board.
03 -
  • Use chicken thighs instead of breasts if you're worried about dryness, they're more forgiving and honestly more flavorful.
  • Toast your red wine vinegar and herbs together in a small pan for 30 seconds before mixing the chimichurri if you want an even more rounded flavor.
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