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This Chimichurri Grilled Chicken Bowl with Garlic Sauce is my favorite answer when someone in my family wants a big, bold-flavored meal that still hits all the nutrition marks. With juicy herbed chicken, tangy green chimichurri, garlicky sauce, tender greens, and bursts of freshness from tomatoes and roasted veggies, it is one of those dishes where every component really matters. If you are tired of the usual chicken dinners or want something to meal prep for a few days, this is the recipe to make.
This was a happy accident that became a kitchen staple. I served it to friends who now request it for every get-together. The garlic sauce is so good that I keep a jar in the fridge for sandwiches too.
Ingredients
- Boneless skinless chicken breasts or thighs: for juicy protein that grills beautifully try to buy organic or air-chilled for best flavor
- Olive oil: for richness and moisture pick one with a fresh green aroma if possible
- Smoked paprika: adds deep smoky flavor Spanish paprika or pimentón will give the best results
- Cumin: brings earthy warmth make sure it smells strong before using
- Salt and cracked black pepper: to balance and heighten all the flavors use flaky sea salt for finishing if you have it
- Fresh parsley: the star of the chimichurri leafy and bright always choose bunches that are crisp and deeply green
- Garlic cloves: lend punchiness to both the sauces and roasted veggies look for firm no-green-sprout bulbs
- Red wine vinegar: adds acidity to lift everything skip harsh vinegars for a smoother finish
- Dried oregano: for herbal depth make sure it is fragrant and not too old
- Red chili flakes (optional): if you love a little heat toast them quickly for even more flavor
- Mayonnaise or Greek yogurt: builds a creamy base for the garlic sauce use thick Greek yogurt for a tangier note
- Lemon juice: brightens up the greens and sauce fresh is best for real zing
- Chopped kale or greens: gives a nutritious base and soaks up all the juices Tuscan kale or Swiss chard both work well
- Cherry tomatoes: add juicy sweetness choose those with a deep red color and shine
- Roasted vegetables like garlic cloves and red onion: give sweetness and umami I like roasting extra and using leftovers in sandwiches
Step-by-Step Instructions
- Marinate the Chicken:
- Rub chicken all over with olive oil smoked paprika cumin salt and pepper in a bowl making sure the seasoning coats every inch. Let it rest for at least thirty minutes so the flavors infuse the meat deeply. Longer marination will give even better results.
- Mix the Chimichurri:
- In a separate bowl stir together finely chopped parsley minced garlic red wine vinegar dried oregano red chili flakes olive oil a pinch of salt and some cracked black pepper. Let stand while you cook elsewhere to meld flavors.
- Make the Garlic Sauce:
- In a small bowl combine mayonnaise or Greek yogurt minced garlic lemon juice and a little olive oil. Whisk until smooth and creamy. Adjust salt to taste so the sauce is tangy but not harsh.
- Grill the Chicken:
- Preheat a grill or grill pan to medium high. Lay the marinated chicken on and cook for about five to seven minutes on each side until charred outside and no pink remains inside. Let the chicken rest for five minutes then slice against the grain for tenderness.
- Sauté the Greens:
- Warm olive oil in a skillet over medium. Add the chopped kale and a squeeze of lemon juice tossing until wilted and tender but still vibrant green usually four to five minutes.
- Roast the Vegetables:
- While the chicken cooks scatter garlic cloves and wedges of red onion on a baking tray. Drizzle with olive oil and a sprinkle of salt. Roast at four hundred degrees Fahrenheit for twenty minutes flipping once for even caramelization and sweetness.
- Assemble the Bowl:
- Arrange a generous scoop of sautéed greens in each bowl. Top with sliced grilled chicken a handful of roasted vegetables and diced cherry tomatoes. Spoon chimichurri over the top and drizzle with garlic sauce. If you like finish with a final drizzle of olive oil and pinch of flaky salt.
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Roasted garlic is my secret favorite here. When I pull the batch out of the oven the kitchen fills with the best aroma and everyone drifts in wanting to sample before dinner. My daughter begs for extra roasted garlic on her bowl every time.
Storage Tips
Keep all bowl components in separate airtight containers for up to three days in the fridge. Chimichurri and garlic sauce last longer and can be used on sandwiches or grilled veggies all week. For crispier texture reheat chicken and veggies in a hot skillet instead of the microwave.
Ingredient Substitutions
Swap parsley for cilantro in the chimichurri to change up the flavor. Spinach can stand in for kale if you prefer milder greens. If you are avoiding dairy use vegan mayonnaise in the garlic sauce. For a richer flavor try using boneless chicken thighs instead of breasts.
Serving Suggestions
This bowl is satisfying on its own but you can add a scoop of cooked quinoa or brown rice beneath the greens for even more staying power. Fresh avocado slices or extra toasted seeds make excellent toppings. Serve with grilled flatbread if you want to really round out the meal.
Why Chimichurri Bowls Work
Grilled chicken bowls like this borrow flavors from Argentine and Mediterranean traditions. Chimichurri is a classic sauce for grilled meats in Argentina and brings herbal freshness that pairs beautifully with simple proteins. When layered with roasted vegetables and zippy sauces these bowls hit all the right notes of savory tangy and fresh.
Recipe FAQs
- → What kind of chicken works best for this bowl?
Both boneless, skinless breasts or thighs work well. Thighs offer extra juiciness, while breasts remain lean and flavorful after grilling.
- → Can I make the chimichurri sauce ahead of time?
Yes, chimichurri can be prepared in advance and stored in the refrigerator for up to 3 days. This helps meld the flavors.
- → Are there substitutions for the garlic sauce?
You can use Greek yogurt or mayonnaise as a base, or swap in sour cream for a tangier finish.
- → What vegetables can I use for roasting?
Red onion, garlic cloves, and even peppers or zucchini roast beautifully and pair well with the bowl's flavors.
- → Is this bowl suitable for meal prep?
Absolutely. Prepare components ahead and assemble when ready to eat. Store sauces in separate containers for freshness.