Pin My neighbor brought this bowl back from a trip to Buenos Aires, scribbled on a napkin with half the words in Spanish. The scent of fresh parsley and garlic hit me the second I opened my fridge after marinating the chicken overnight. I had no idea something so vibrant and herby could make such plain chicken breasts taste like they belonged in a street-side parrilla. Now it's my go-to when I want dinner to feel bright and alive without much fuss.
I made this for a friend who swore she hated cilantro, and she devoured two bowls before admitting the parsley balanced it out perfectly. We sat on the back porch with lime wedges piled on the table, squeezing them over everything until our fingers were sticky. She asked for the recipe three times that night, texting me the next morning to confirm the vinegar ratio.
Ingredients
- Fresh parsley: The backbone of chimichurri, it brings a clean, grassy brightness that dried herbs just cant replicate.
- Fresh cilantro: Adds a citrusy, slightly peppery note that plays off the parsley without overwhelming it.
- Garlic cloves: Mince them fine so they melt into the oil and vinegar, distributing their punch evenly.
- Fresh oregano: If you can find it, use it, the floral, earthy flavor is worth the hunt, but dried works in a pinch.
- Extra-virgin olive oil: Go for something fruity and robust, it carries all the herbs and becomes the silky base of the sauce.
- Red wine vinegar: The tang cuts through the richness of the oil and tenderizes the chicken as it marinates.
- Red pepper flakes: Just enough heat to wake up your taste buds without making you reach for water.
- Boneless, skinless chicken breasts: Lean and quick-cooking, they soak up the marinade beautifully if you give them time.
- Cooked rice: Use day-old rice if you have it, it holds up better under all the toppings and sauce.
- Cherry tomatoes: Their sweetness and juiciness balance the acidity of the chimichurri perfectly.
- Cucumber: Adds a cool, crisp contrast to the warm chicken and rich sauce.
- Avocado: Creamy and mild, it mellows out the sharpness of the herbs and vinegar.
- Red onion: Slice it thin and soak in cold water for five minutes if you want to tame the bite.
- Lime wedges: A final squeeze right before eating brightens everything and ties the bowl together.
Instructions
- Make the Chimichurri:
- Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl, stirring until the herbs glisten and the oil smells electric. Set aside one third of it in a small jar for drizzling later.
- Marinate the Chicken:
- Place the chicken breasts in a resealable bag or shallow dish, pour the remaining chimichurri over them, and massage it in with your hands so every surface is coated. Let them sit in the fridge for at least thirty minutes, though a few hours will deepen the flavor even more.
- Prep and Season:
- Pull the chicken out, letting excess marinade drip off, then sprinkle both sides with a little extra salt and pepper. Heat your grill, grill pan, or skillet over medium-high until it's hot enough to sizzle when the chicken hits it.
- Cook the Chicken:
- Lay the breasts down and let them cook undisturbed for six to seven minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Rest them on a cutting board for five minutes before slicing against the grain.
- Build the Bowls:
- Divide the rice among four bowls, top with sliced chicken, and arrange the tomatoes, cucumber, avocado, and red onion around it in colorful piles. Drizzle the reserved chimichurri over everything and scatter fresh cilantro or parsley on top, finishing with a lime wedge on the side.
Pin The first time I served this at a potluck, someone asked if I'd catered it. I laughed and told them it was just chicken, rice, and a blender full of herbs, but the way everyone kept going back for seconds made me realize how much a good sauce can transform the simplest ingredients. That night, the bowl became more than dinner, it became the thing people remembered and texted me about weeks later.
Swaps and Variations
I've made this with chicken thighs when breasts were sold out, and honestly, the extra fat made the chimichurri cling even better. You can also swap the rice for cauliflower rice if you're cutting carbs, though I find quinoa holds up nicely too and adds a nutty chew. Once, I tossed in grilled corn and crumbled feta because that's what I had, and it turned into a whole new bowl that tasted like a summer farmers market.
Make Ahead Tips
The chimichurri gets better after a day in the fridge, so I often make a double batch on Sunday and use it all week on everything from eggs to roasted vegetables. You can marinate the chicken up to four hours ahead, and the rice and veggies can be prepped and stored separately so all you have to do is grill and assemble. I've even grilled the chicken the night before, sliced it cold over the bowl, and been just as happy with the results.
Serving Suggestions
This bowl feels complete on its own, but I love pairing it with a crisp Sauvignon Blanc or a cold Mexican lager with lime. If you're feeding a crowd, set up a build-your-own-bowl bar with all the toppings in separate dishes and let everyone customize their own. A side of tortilla chips or warm pita makes it feel more like a party, and any leftover chimichurri turns into an instant dip.
- Add a dollop of sour cream or Greek yogurt if you want something creamy to balance the acid.
- Toss in roasted sweet potatoes for a heartier, slightly sweet element.
- Serve with a side of black beans to make it even more filling and boost the protein.
Pin This bowl has become my answer to the question of what to make when I want something that feels special but doesn't demand much from me. It's bright, satisfying, and always tastes like I put in more effort than I actually did.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but up to 4 hours for deeper flavor penetration. The longer marinating time allows the herbs and garlic to fully infuse the meat.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work beautifully and often stay juicier during grilling. Adjust cooking time to 8-10 minutes per side depending on thickness.
- → What makes chimichurri sauce authentic?
Traditional chimichurri relies on fresh parsley, plenty of garlic, oregano, red wine vinegar, and quality olive oil. The addition of cilantro and red pepper flakes adds extra brightness and subtle heat.
- → How do I store leftovers?
Store components separately in airtight containers. Keep rice and vegetables for up to 4 days, sliced chicken for 3-4 days, and chimichurri sauce in the refrigerator for up to one week.
- → Can I make this low-carb?
Simply substitute regular rice with cauliflower rice for a lighter, low-carb version. The chicken and vegetables provide plenty of nutrients while keeping carbohydrates minimal.
- → What cooking method works best?
A grill or grill pan creates beautiful char marks and smoky flavor. A cast-iron skillet also works well for indoor cooking, achieving nicely browned edges on the chicken.