Nora
Juicy, charred chicken bursting with bold herbal notes, paired with creamy garlic sauce—this Chimichurri Grilled Chicken Bowl is a vibrant meal that hits all the right notes. Fresh cherry tomatoes add a sweet pop, while avocado brings a buttery texture that balances the smoky, herby flavors of the chicken. Every bite offers a contrast of flavors that feels both refreshing and deeply satisfying.
This dish is more than just a meal; it’s a colorful celebration of textures and tastes. Perfect for busy weeknights or weekend gatherings, it’s hearty enough to keep you full yet light enough to leave you energized. Whether you’re grilling outdoors or using a stovetop grill pan, you’ll get that irresistible charred flavor that makes chimichurri chicken so memorable.
Why You’ll Love This Chimichurri Grilled Chicken Bowl with Garlic Sauce
- Fresh & Flavorful: Bright chimichurri sauce packs tangy herbs, garlic, and olive oil into every bite.
- Balanced Nutrition: Lean protein, healthy fats, and fresh veggies make it both delicious and nourishing.
- Quick & Versatile: Works just as well for lunch meal prep as it does for a casual dinner.
- Customizable: Switch up the veggies, add grains, or spice it up to match your preferences.
- Eye-Catching Presentation: It’s as gorgeous on the plate as it is tasty.
What Kind of Chimichurri Should I Use?
Traditional chimichurri is made with parsley, garlic, olive oil, vinegar, and oregano. You can keep it classic or add a twist with cilantro for extra brightness or a pinch of red pepper flakes for heat. Store-bought versions work in a pinch, but making your own ensures maximum freshness and flavor.
Ingredients for the Chimichurri Grilled Chicken Bowl with Garlic Sauce
When it comes to making this vibrant bowl, fresh ingredients are key. Every component plays a role in building layers of flavor—from the smoky grilled chicken to the crisp vegetables and creamy garlic sauce.
- Chicken Breasts or Thighs – The lean protein base that soaks up all that chimichurri goodness.
- Chimichurri Sauce – A zesty herb blend that adds freshness and tang to the grilled chicken.
- Garlic Sauce – Creamy and savory, balancing the brightness of the chimichurri.
- Cherry Tomatoes – Juicy bursts of sweetness to complement the savory elements.
- Avocado – Creamy texture and healthy fats for richness.
- Cooked Rice or Quinoa – A hearty base that makes this bowl satisfying.
- Mixed Greens – Adds crispness and lightness to balance the dish.
- Olive Oil – For grilling the chicken to golden perfection.
- Salt & Pepper – To enhance every single bite.
How To Make the Chimichurri Grilled Chicken Bowl with Garlic Sauce
Step 1: Marinate the Chicken
Season your chicken with salt and pepper, then coat generously with chimichurri sauce. Let it marinate for at least 30 minutes to allow the flavors to infuse.
Step 2: Grill to Perfection
Heat a grill or grill pan over medium-high heat. Drizzle with olive oil and cook the chicken for 5–7 minutes per side until fully cooked and charred in spots.
Step 3: Prepare the Garlic Sauce
While the chicken cooks, blend or whisk your garlic sauce ingredients until smooth and creamy.
Step 4: Assemble the Base
In serving bowls, layer cooked rice or quinoa with a generous handful of mixed greens.
Step 5: Slice the Chicken
Let the grilled chicken rest for a few minutes, then slice it thinly to keep it juicy.
Step 6: Build the Bowl
Top your base with sliced chicken, cherry tomatoes, avocado slices, and a drizzle of garlic sauce.
Step 7: Finish with Freshness
Add an extra spoonful of chimichurri over the top for an extra burst of flavor before serving.
Serving and Storing Your Chimichurri Grilled Chicken Bowl with Garlic Sauce
This recipe yields about 4 generous servings, making it perfect for family dinners or weekly meal prep. Serve immediately after assembling for the freshest taste and best texture.
To store, keep the chicken, garlic sauce, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently before adding it to your bowl, and keep the greens and avocado fresh by adding them just before serving.
What to Serve With Chimichurri Grilled Chicken Bowl with Garlic Sauce?
Pair this dish with sides that enhance its fresh, vibrant flavors:
1. Grilled Corn on the Cob
Sweet, smoky corn pairs beautifully with the tangy chimichurri.
2. Roasted Sweet Potatoes
Adds a caramelized sweetness to balance the herby chicken.
3. Garlic Butter Green Beans
A crisp, buttery side that complements the garlic sauce.
4. Fresh Fruit Salad
Keeps the meal light and refreshing.
5. Warm Pita Bread
Perfect for scooping up any extra sauce.
6. Cucumber Tomato Salad
Adds a cool, crunchy contrast.
7. Crispy Oven Fries
For when you’re craving a satisfying crunch alongside your bowl.
Want More Chicken Bowl Ideas?
If you’re loving this Chimichurri Grilled Chicken Bowl, you might also enjoy these other flavorful meals from our collection:
- Homemade Pollo Loco – Juicy Chicken Recipes for a smoky, citrusy twist.
- Alice Springs Chicken Outback Copycat when you crave cheesy, honey-mustard goodness.
- Best Smothered Chicken Breast for rich comfort food vibes.
- Sweet Baby Ray’s Crockpot Chicken for an easy, saucy weeknight winner.
- Crispy Chicken Breast in Air Fryer for a quick and healthy crispy option.
Save This Pin For Later
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And when you try it, let me know how yours turned out! Did you go heavy on the garlic sauce or keep it light? Did you swap out the grains for cauliflower rice?
I love hearing how you make these recipes your own. Questions are always welcome—let’s help each other cook smarter and tastier.
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Chimichurri Grilled Chicken Bowl with Garlic Sauce
Equipment
- Grill or grill pan
- Mixing bowls
- Tongs
- Whisk
- Chef’s Knife
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 0.5 cup chimichurri sauce (for marinade)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 cup cooked rice (or quinoa)
- 2 cup mixed greens
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
Garlic Sauce
- 0.5 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 clove garlic, minced
- 1 tbsp lemon juice
- 2 tbsp water (to thin)
- 0.25 tsp kosher salt
Finishing
- 0.25 cup chimichurri sauce (for drizzling)
Instructions
- Marinate: Pat chicken dry. Season with salt and pepper, then coat with 1/2 cup chimichurri. Marinate 30 minutes (up to 8 hours).
- Make Garlic Sauce: Whisk yogurt, mayonnaise, garlic, lemon juice, water, and salt until smooth. Chill.
- Grill Chicken: Heat a grill or grill pan to medium-high and oil lightly. Grill chicken 5–7 minutes per side until charred and 165°F inside. Rest 5 minutes; slice.
- Build Bases: Divide rice and greens among 4 bowls.
- Assemble: Top with sliced chicken, tomatoes, and avocado.
- Finish & Serve: Drizzle garlic sauce and remaining chimichurri. Add herbs or red pepper flakes if desired.