Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe

Get ready to meet your new favorite weeknight meal: the Chimichurri Grilled Chicken Bowl with Garlic Sauce. Packed with bold herby flavors, juicy grilled chicken, roasted veggies, and generous drizzles of garlicky sauce, this bowl is everything a hearty (but healthy!) dinner should be. Whether you’re meal prepping for the week or looking for a show-stopping dish to share, the Chimichurri Grilled Chicken Bowl with Garlic Sauce is an absolute flavor explosion you’ll want on repeat.

Ingredients You’ll Need

The magic of this dish is how a handful of fresh, vibrant ingredients come together for a delicious, colorful experience. Each element is essential: from the smoky marinated chicken to the zesty chimichurri and creamy garlic sauce, every layer adds its own special touch.

• Chicken breasts or thighs: Tender and juicy, either cut works great, but thighs give extra flavor and richness.
• Olive oil: Adds silkiness to marinades and sauces, while helping everything cook perfectly.
• Smoked paprika: Infuses a deep, smoky warmth to the chicken that makes it irresistible.
• Cumin: Offers earthy depth and a subtle aromatic kick.
• Salt and black pepper: Just enough to bring every ingredient to life.
• Fresh parsley: The heart of chimichurri, lending fresh, grassy brightness.
• Garlic cloves: Used in both chimichurri and the garlic sauce for double the savory punch.
• Red wine vinegar: Brings zippy acidity to the chimichurri, balancing richness.
• Dried oregano: Herbal and slightly minty, it rounds out the sauce perfectly.
• Red chili flakes (optional): For anyone who loves a hint of heat!
• Mayonnaise or Greek yogurt: Choose mayo for ultra creaminess, or Greek yogurt for tang; both make a luscious garlic sauce.
• Lemon juice: Wakes up the greens and sauce with a sunny citrusy note.
• Chopped kale or greens: Their texture and nutrition form the hearty base of your bowl.
• Cherry tomatoes: Bright, juicy pops of sweetness and color.
• Roasted vegetables (garlic cloves and red onion): Sweet and caramelized after roasting, they add irresistible softness and umami.

How to Make Chimichurri Grilled Chicken Bowl with Garlic Sauce

Step 1: Marinate the Chicken

Begin by mixing olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Give your chicken breasts or thighs a generous rub and let them soak up all the flavor for at least 30 minutes. The longer, the better—this is how you get that “wow” factor in every bite!

Step 2: Whip Up the Chimichurri

This herby sauce is a breeze to make. Simply stir together finely chopped fresh parsley, minced garlic, red wine vinegar, dried oregano, a little red chili flake if you like heat, salt, pepper, and olive oil. Letting it sit while the chicken marinates allows all the flavors to meld into something magical.

Step 3: Mix the Creamy Garlic Sauce

For the finishing touch, combine mayonnaise or Greek yogurt with more minced garlic and fresh lemon juice. Drizzle in a little olive oil and season with salt. It’s silky, garlicky, and totally brings the Chimichurri Grilled Chicken Bowl with Garlic Sauce together with a creamy tang.

Step 4: Grill the Chicken

Fire up the grill or a grill pan to medium-high heat. Sear your marinated chicken for about 5 to 7 minutes per side, until it’s golden and cooked through. Let the chicken rest before slicing to keep every bite juicy.

Step 5: Sauté the Kale or Greens

In a skillet, heat a splash of olive oil and a squeeze of lemon juice. Toss in your chopped kale or greens and sauté until just wilted. This quick step turns the greens tender and bright—perfect for the bowl’s base.

Step 6: Roast the Vegetables

If you haven’t yet, roast garlic cloves and red onion at 400°F for about 20 minutes, flipping halfway, until beautifully caramelized. Roasting brings out their natural sweetness and adds depth to your bowl.

Step 7: Assemble the Bowl

It’s time for the fun part! Pile your sautéed greens into a bowl, then add juicy slices of grilled chicken, a handful of diced cherry tomatoes, and your roasted vegetables. Finish with generous drizzles of bright green chimichurri over the chicken and a final swirl of dreamy garlic sauce on top. That’s a Chimichurri Grilled Chicken Bowl with Garlic Sauce worth savoring!

How to Serve Chimichurri Grilled Chicken Bowl with Garlic Sauce

Garnishes

Sprinkle a little extra chopped fresh parsley, a pinch more chili flakes, and even a scattering of toasted seeds or nuts if you’re feeling fancy. A few lemon wedges on the side also add a pop of color and a fresh squeeze to balance each bite.

Side Dishes

This bowl is filling all on its own, but you can amp up your meal with some fluffy quinoa, brown rice, or toasted pita bread on the side. A light cucumber salad or pickled onions deliver additional crunch and contrast without stealing the spotlight from your Chimichurri Grilled Chicken Bowl with Garlic Sauce.

Creative Ways to Present

Try serving the bowl components separately and invite everyone to build their own custom masterpiece. Or present your Chimichurri Grilled Chicken Bowl with Garlic Sauce layered parfait-style in a glass so the colors shine through. For a party platter twist, slice all the ingredients and fan them across a large serving dish, letting guests scoop up their favorites.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container in the refrigerator; the chicken, veggies, sauces, and greens should be stored separately to maintain their texture and freshness. This way, you can quickly reassemble another irresistible bowl later!

Freezing

While the chimichurri and roasted veggies don’t freeze well due to their fresh nature, you can absolutely freeze extra grilled chicken for up to 3 months. Make sure it’s cooled and wrapped tightly. Defrost gently in the fridge before reheating.

Reheating

To reheat, gently warm the chicken and veggies in a skillet or microwave until just hot. The sauces should be added after reheating to keep them bright and creamy. Don’t forget to toss fresh greens right before serving for that perfect crunch.

FAQs

Can I substitute another protein for the chicken?

Absolutely! You can use grilled shrimp, steak, or even tofu instead of chicken. The marinade and chimichurri work beautifully with a variety of proteins, so feel free to get creative.

Is this recipe spicy?

The dish is only as spicy as you make it! The red chili flakes in the chimichurri add a gentle warming heat, but you can easily leave them out or add more depending on your preference.

What’s the difference between using mayo or Greek yogurt in the garlic sauce?

Mayonnaise delivers a richer, creamier garlic sauce, while Greek yogurt brings a tangy brightness and a lighter texture. Either is delicious in the Chimichurri Grilled Chicken Bowl with Garlic Sauce, so go with your favorite!

Can I make the chimichurri in advance?

Yes! In fact, chimichurri gets even better after sitting for a few hours. Prepare it a day ahead and store in the fridge for maximum flavor. Just be sure to bring it to room temperature before serving for the best taste.

How do I meal prep this recipe?

Cook the chicken, roast the veggies, and make the sauces ahead of time. Store each part separately in the fridge, then simply assemble your Chimichurri Grilled Chicken Bowl with Garlic Sauce whenever hunger strikes—totally lunch-box friendly!

Final Thoughts

There’s something truly special about tossing together a bowl that’s this vibrant, satisfying, and full of big flavors. If you’re craving a dish that’s as fun to make as it is to eat, try the Chimichurri Grilled Chicken Bowl with Garlic Sauce and watch it become a staple at your table. Happy cooking and even happier eating!

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