Chimichurri Grilled Chicken Bowl (Print-Friendly Version)
This summer-friendly bowl brings grilled chicken, zesty chimichurri, and rich garlic sauce together with fresh greens and tomatoes. Balanced and flavorful for low carb or weeknight dinner plans—one to keep handy.
# Ingredients You’ll Need:
→ Chicken Marinade
01 -
2 boneless, skinless chicken breasts
02 -
1 cup fresh parsley, finely chopped
03 -
4 cloves garlic, minced
04 -
1/2 cup olive oil
05 -
1/2 teaspoon red pepper flakes
06 -
2 tablespoons red wine vinegar
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garlic Sauce
09 -
1 cup mayonnaise
10 -
1/2 cup sour cream or plain yogurt
11 -
1 tablespoon lemon juice
12 -
2 cloves garlic, minced
13 -
1 tablespoon chopped fresh herbs (such as parsley)
→ Bowl Assembly
14 -
1 cup diced tomatoes
15 -
2 cups fresh spinach or arugula
# How to Make It:
01 -
In a medium mixing bowl, whisk together olive oil, minced garlic, chopped parsley, red wine vinegar, red pepper flakes, salt, and black pepper until combined.
02 -
Place chicken breasts in a resealable plastic bag or shallow dish. Add marinade, coat chicken thoroughly, cover, and refrigerate for at least 30 minutes or overnight for best flavor development.
03 -
In a bowl or food processor, combine mayonnaise, sour cream or yogurt, lemon juice, minced garlic, and chopped fresh herbs. Mix until smooth, then refrigerate to allow flavors to meld.
04 -
Preheat grill to medium-high heat. Remove chicken from marinade and grill for 5 to 7 minutes per side until charred and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
05 -
Arrange fresh spinach or arugula and diced tomatoes in serving bowls. Top with sliced grilled chicken and drizzle with garlic sauce.
# Extra Suggestions:
01 -
Marinating the chicken overnight intensifies flavor and improves tenderness.