Chimichurri Grilled Chicken Bowl with Garlic Sauce

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A flavor-packed bowl that brings together vibrant chimichurri-marinated grilled chicken, fluffy rice, and fresh vegetables, all tied together with a rich, creamy garlic sauce. This dish is a celebration of bold South American flavors made easy for everyday meals.

Perfect for meal prep or a healthy weeknight dinner, the Chimichurri Grilled Chicken Bowl is a fresh and satisfying option that never gets boring. The zesty chimichurri adds a punch of herbaceous flavor, while the garlic sauce provides a cooling contrast that balances the heat and tang.

Why You’ll Love This Chimichurri Grilled Chicken Bowl

This bowl isn’t just delicious, it’s also nutritious, customizable, and easy to prep ahead. Whether you’re feeding a family or just meal prepping lunches for the week, this dish delivers a restaurant-quality experience right from your kitchen. It’s gluten-free, high in protein, and packed with vegetables.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal for this recipe as they absorb the chimichurri marinade beautifully and remain juicy after grilling. However, chicken breasts work great too if you prefer a leaner option. The key is to let the meat marinate long enough to soak up all the incredible flavors.

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Ingredients for the Chimichurri Grilled Chicken Bowl with Garlic Sauce

To bring this vibrant dish to life, each ingredient plays a key role in building layers of flavor and texture. Here’s what you’ll need:

• Boneless, skinless chicken thighs – Juicy and flavorful, these are the best cut for soaking up that chimichurri marinade.
• Fresh parsley and cilantro – The stars of chimichurri; they add a bright, herbaceous punch.
• Garlic cloves – Essential in both the chimichurri and the garlic sauce for bold depth.
• Red wine vinegar – Gives the chimichurri its tangy kick.
• Olive oil – Provides richness and helps carry the flavors.
• Red pepper flakes – Adds just the right amount of heat.
• Cooked rice or quinoa – The hearty base of your bowl.
• Cherry tomatoes – For freshness and juicy sweetness.
• Cucumber – Brings crunch and cooling contrast.
• Greek yogurt – The creamy base of the garlic sauce.
• Lemon juice – Adds a citrusy brightness to the garlic sauce.
• Salt and black pepper – Balances and enhances all the other flavors.

How To Make the Chimichurri Grilled Chicken Bowl with Garlic Sauce

Step 1: Make the Chimichurri Marinade

In a food processor, blend fresh parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper until smooth. Set aside half for serving and use the rest as a marinade.

Step 2: Marinate and Grill the Chicken

Coat the chicken thighs in chimichurri marinade and let sit for at least 30 minutes (or overnight for deeper flavor). Grill over medium-high heat until charred and cooked through. Slice into strips.

Step 3: Prep the Garlic Sauce

In a bowl, mix Greek yogurt, finely minced garlic, lemon juice, salt, and a touch of olive oil. Whisk until creamy and smooth.

Step 4: Build the Bowl

Start with a scoop of rice or quinoa, then layer with sliced grilled chicken, cherry tomatoes, cucumber slices, and a drizzle of garlic sauce. Finish with a spoonful of reserved chimichurri.

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How to Serve and Store Chimichurri Grilled Chicken Bowl with Garlic Sauce

This bowl is designed to feed 4 people generously. Serve it freshly assembled for the best texture and flavor, or prepare components ahead for a quick weekday lunch or dinner.

Store grilled chicken, garlic sauce, chopped veggies, and cooked rice separately in airtight containers in the refrigerator. They’ll keep well for up to 4 days. For best results, reheat the chicken and rice before assembling your bowl, and top with cold vegetables and sauces just before serving.

What to Serve With Chimichurri Grilled Chicken Bowl with Garlic Sauce?

H3: Grilled Corn on the Cob

A smoky side that complements the charred chicken beautifully.

H3: Crispy Roasted Potatoes

Seasoned with herbs, they add a hearty and comforting side.

H3: Simple Green Salad

Light and refreshing, with a lemon vinaigrette to balance the richness of the bowl.

H3: Grilled Pita Bread

Perfect for scooping up leftover chimichurri and garlic sauce.

H3: Avocado Slices

Creamy and cooling, they pair wonderfully with the tangy marinade.

H3: Pickled Red Onions

Add a tangy crunch and vibrant pop of color.

H3: Black Beans

Hearty and nutritious, they complement the Latin-inspired flavors.

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Frequently Asked Questions

Can I use store-bought chimichurri?
Yes, store-bought chimichurri is a great time-saver. However, homemade has a fresher, bolder flavor that really elevates the dish.

Is there a dairy-free option for the garlic sauce?
Absolutely. Swap the Greek yogurt for a dairy-free alternative like coconut yogurt or cashew cream.

Can I bake the chicken instead of grilling?
Definitely. Bake at 400°F for about 20-25 minutes or until the chicken is fully cooked. You won’t get the same char, but the flavor remains delicious.

How long should I marinate the chicken?
At least 30 minutes is recommended, but marinating overnight will deepen the flavor and tenderness.

Can I make this bowl low-carb?
Yes! Replace the rice or quinoa with cauliflower rice or a bed of leafy greens for a low-carb version.

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And let me know in the comments how yours turned out. Did you go spicy or mild on the chimichurri? Did you swap in another protein?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

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Conclusion

The Chimichurri Grilled Chicken Bowl with Garlic Sauce is more than just a recipe—it’s a vibrant, wholesome meal that packs in bold flavor, freshness, and versatility. Whether you’re grilling outdoors or prepping lunches for the week, this dish delivers every time. Give it a try and make it your own.

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