Chimichurri Grilled Chicken Bowl with Creamy Garlic Sauce

Enjoy a delicious Chimichurri Grilled Chicken Bowl with Garlic Sauce, combining grilled chicken and vibrant chimichurri for a flavorful meal.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 bowls

Course: Chicken

Cuisine: American

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Breasts or Thighs Opt for thighs for extra moisture.

For the Chimichurri Sauce

1 cup Parsley Fresh herbs bring vibrant color.
4 cloves Garlic Adjust quantity as desired.
1/2 cup Olive Oil Essential for balancing flavors.
1/4 cup Red Wine Vinegar Can substitute with apple cider vinegar.
1 teaspoon Oregano Dried or fresh for herbal notes.
Salt & Pepper To taste.

For the Garlic Sauce

1/2 cup Mayonnaise or Greek Yogurt Use Greek yogurt for tanginess.
2 tablespoons Lemon Juice Adds brightness.
3 cloves Minced Garlic Adjust according to preference.
2 tablespoons Olive Oil Blends everything smoothly.

For the Vegetables

2 cups Fresh Tomatoes Seasonal varieties preferred.
2 cups Roasted Vegetables Garlic and red onion recommended.
2 cups Chopped Kale or Leafy Greens Spinach or Swiss chard can be used.

For the Seasoning

1 teaspoon Smoked Paprika For smoky flavor.
1 teaspoon Cumin Earthy spice.
Black Pepper & Salt To taste.

For Assembling

2 tablespoons Olive Oil For sautéing greens.
1 tablespoon Lemon Juice or Vinegar Optional for brightness.

Equipment

Grill
Mixing Bowl
Skillet
Baking Sheet
Meat Thermometer

Method

Step-by-Step Instructions

Marinate the Chicken: Season chicken with olive oil, smoked paprika, cumin, salt, and black pepper. Marinate for at least 30 minutes.
Prepare the Chimichurri: Combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, and pepper. Let sit for 10 minutes.
Whisk Together the Garlic Sauce: Mix mayonnaise (or Greek yogurt), minced garlic, lemon juice, and olive oil until smooth.
Grill the Chicken: Preheat grill and cook marinated chicken for 5–7 minutes per side until fully cooked and charred.
Sauté the Greens: Heat olive oil in skillet, add greens, and sauté for 2-3 minutes until wilted. Drizzle with lemon juice.
Roast the Vegetables: Preheat oven to 400°F, roast garlic and onion drizzled with olive oil for about 20 minutes.
Assemble the Bowl: Layer sautéed greens, grilled chicken, roasted vegetables, and fresh tomatoes; drizzle with chimichurri and garlic sauce.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

Pound the chicken to an even thickness before marinating for even cooking. Store components separately for meal prep.

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