Chimichurri Chicken Bowl (Print)

Marinated chicken with herb sauce over rice and vegetables

# Ingredients:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped or 2 teaspoons dried
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - Lime wedges for serving

# Directions:

01 - Combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk until well blended. Reserve 1/3 cup as sauce for finishing.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for at least 30 minutes or up to 4 hours for deeper flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat approximately 5 minutes before cooking.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow to rest 5 minutes before slicing.
05 - Divide cooked rice evenly among 4 serving bowls. Distribute sliced chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion over each portion.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs and serve with lime wedges.

# Expert Tips:

01 -
  • The chimichurri doubles as both marinade and finishing sauce, which means one batch does all the flavor work.
  • You can prep the components ahead and assemble bowls in under ten minutes on a busy weeknight.
  • Every bite feels fresh and zingy, like summer even in the middle of February.
02 -
  • Dont skip the resting time after cooking the chicken, cutting it too soon sends all the juices running across the board instead of staying in the meat.
  • If your chimichurri tastes too sharp, let it sit for ten minutes so the flavors meld and the vinegar mellows out.
  • Pat the chicken dry before seasoning it again, excess marinade can cause flare-ups on the grill or steam instead of sear in a pan.
03 -
  • Use a meat thermometer to avoid overcooking the chicken, pulling it off the heat right at 165 degrees keeps it juicy instead of dry.
  • Chop your herbs by hand instead of using a food processor, it keeps the texture chunky and rustic rather than turning into a paste.
  • If your avocado isn't quite ripe, leave it out and add extra cucumber or a handful of arugula for crunch and freshness.
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