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Chimichurri Chicken Bowls with Garlic Sauce

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4.4 from 93 reviews

Delightful bowls filled with grilled chicken, chimichurri, and vibrant toppings perfect for summer barbecues.

Ingredients

Scale
  • 4 each boneless skinless chicken breasts
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp fresh oregano, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 2 cups cooked rice
  • 1 cup cherry tomatoes, halved
  • 1 each avocado, sliced
  • 1/2 cup sliced red onion
  • 1 each lime, cut into wedges
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 3 cloves of garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp olive oil

Instructions

  1. Prepare the Chimichurri: In a bowl, combine parsley, cilantro, oregano, 4 cloves of minced garlic, red pepper flakes, red wine vinegar, 1/2 cup of olive oil, salt, and black pepper to create your chimichurri sauce.
  2. Marinate the Chicken: Reserve half of the chimichurri for later use. Pour the remaining chimichurri over the chicken breasts in a shallow dish. Let the chicken marinate for 20–30 minutes.
  3. Grill the Chicken: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes on each side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
  4. Make the Garlic Sauce: In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), 3 cloves of minced garlic, lemon juice, 1 tsp olive oil, and season with salt and pepper to create your rich garlic sauce.
  5. Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with sliced chicken, a generous spoonful of reserved chimichurri, halved cherry tomatoes, slices of avocado, and a sprinkle of sliced red onion.
  6. Drizzle and Serve: Finish each bowl with a drizzle of garlic sauce, and serve with lime wedges on the side for that extra zing.

Notes

For extra tenderness, pound your chicken breasts to an even thickness before marinating. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/chimichurri-chicken-bowls-with-garlic-sauce/

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