Chimichurri Grilled Chicken Bowl (Printable)

Juicy grilled chicken topped with chimichurri, garlic sauce, greens, roasted veggies, and fresh tomatoes for a vibrant dish.

# What You’ll Need:

→ Chicken & Marinade

01 - 2 boneless, skinless chicken breasts
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
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 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 - 1/2 cup roasted vegetables including 4 to 5 garlic cloves and 1 small red onion, chopped
21 - 1 teaspoon olive oil for sautéing greens
22 - 1 teaspoon lemon juice for greens

# How To Make It:

01 - In a bowl, combine 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Coat chicken evenly with marinade, cover, and refrigerate for at least 30 minutes.
02 - Combine parsley, minced garlic clove, red wine vinegar, oregano, red chili flakes, 2 tablespoons olive oil, salt, and pepper in a bowl. Stir thoroughly and set aside.
03 - Mix mayonnaise or Greek yogurt, minced garlic clove, lemon juice, 1 teaspoon olive oil, and salt in a small bowl. Set aside.
04 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5 to 7 minutes per side until 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 degrees Fahrenheit for 20 minutes, flipping halfway through until caramelized and soft.
06 - Heat 1 teaspoon olive oil in sauté pan over medium heat. Cook kale or mixed greens 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 tomatoes. Drizzle generously with chimichurri sauce and finish with garlic sauce.

# Expert Advice:

01 -
  • It's a complete meal that feels restaurant-quality but comes together in under an hour without any complicated techniques.
  • The chimichurri tastes impossibly fresh and herbaceous, and one batch will have you thinking about putting it on everything for the next week.
  • High protein and naturally gluten-free, so it checks the box for people with different dietary needs without anyone feeling like they're eating differently.
02 -
  • Don't skip the resting period after grilling—those five minutes make the difference between juicy chicken and one that's dry despite being cooked correctly.
  • Chimichurri tastes better the next day after the flavors have melded, so if you're making this ahead, prepare the sauce at least a few hours in advance.
03 -
  • If your grill isn't cooperating or you don't have one, a cast iron skillet works just as well—get it smoking hot and you'll achieve similar char marks.
  • Taste the chimichurri before assembly and adjust the vinegar and salt if needed; the sauce should be bold enough that it seasons the entire bowl as you eat.
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