Chimichurri Chicken Bowl (Printable version)

Herb-marinated chicken bowl with rice, fresh vegetables, and zesty chimichurri sauce

# Ingredient List:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl Assembly

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped for garnish
19 - Lime wedges for serving

# How-To Steps:

01 - Combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk until fully integrated. Reserve 1/3 cup of the mixture separately for serving sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri marinade over chicken, ensuring complete coating. Seal and refrigerate for minimum 30 minutes, or up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat. Remove chicken from marinade and pat dry. Season both sides with additional salt and pepper.
04 - Cook chicken 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and allow to rest for 5 minutes before slicing.
05 - Distribute cooked rice evenly among 4 bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion on top of each portion.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs and serve with lime wedges on the side.

# Expert Advice:

01 -
  • Gluten-Free: A naturally healthy and safe choice for those with gluten sensitivities.
  • Easy Preparation: With only 20 minutes of active prep time, this is an ideal weeknight dinner.
  • Flavor-Packed: The homemade chimichurri doubles as a marinade and a zesty finishing sauce.
02 -
  • Resting the Meat: Always let the grilled chicken rest for at least 5 minutes before slicing to keep the juices inside for a tender bite.
  • Marination Time: While 30 minutes works, marinating for 4 hours will maximize the depth of the Latin American flavors.
  • Check Cross-Contamination: If you are highly sensitive to allergens, double-check your vinegar and spice labels for potential gluten or cross-contamination.
Go back