Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant, flavorful dish featuring juicy grilled chicken marinated in a zesty chimichurri sauce, served atop fresh greens and diced tomatoes, and finished with a creamy garlic sauce. Perfect for a light yet satisfying meal with a delightful Argentine-inspired flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine
- Diet: Gluten Free
Ingredients
Scale
For the Chimichurri Sauce and Chicken Marinade
- 2 Chicken breasts
- 1 cup Fresh parsley, chopped
- 4 cloves Garlic, minced
- ¼ cup Red wine vinegar
- ½ cup Olive oil
- ½ teaspoon Red pepper flakes
- Salt and pepper to taste
For the Garlic Sauce
- 1 cup Mayonnaise
- ½ cup Sour cream or Greek yogurt
- 1 tablespoon Lemon juice
For Assembling the Bowl
- 1 cup Diced tomatoes
- 2 cups Fresh greens (spinach or arugula)
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine the chopped fresh parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well to create a vibrant and aromatic chimichurri sauce that will marinate the chicken.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or resealable bag and pour half of the chimichurri sauce over them. Ensure the chicken is evenly coated and let it marinate in the refrigerator for at least 30 minutes to infuse the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6–7 minutes on each side, or until fully cooked through and juices run clear. Set aside to rest before slicing.
- Make the Garlic Sauce: In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, and lemon juice until smooth and creamy. Adjust salt and pepper to taste.
- Assemble the Bowls: Divide the fresh greens evenly into serving bowls. Top with diced tomatoes and sliced grilled chicken breasts. Drizzle the remaining chimichurri sauce and the creamy garlic sauce over the top to finish.
- Serve: Serve immediately while the chicken is warm, pairing the fresh and tangy flavors with the creamy garlic sauce for a delicious, balanced meal.
Notes
- For a spicier kick, increase the red pepper flakes in the chimichurri sauce to 1 teaspoon.
- Greek yogurt can be substituted for sour cream in the garlic sauce for a healthier option.
- Chicken breasts can be substituted with thighs for juicier meat, adjusting cooking time accordingly.
- Leftover chimichurri sauce can be stored in the fridge up to 3 days and used as a dressing or marinade for other dishes.
- This recipe is naturally gluten-free when using gluten-free mayonnaise.
Nutrition
- Serving Size: 1 bowl (1 chicken breast with sauce and vegetables)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: chimichurri, grilled chicken, garlic sauce, healthy bowl, Argentine recipe, grilled chicken bowl
