Description
This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a bold, fresh, and protein-packed meal. Perfect for meal prep, healthy eating, and weeknight dinners, this dish is gluten-free, keto-friendly, and full of flavor.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil
For the Chimichurri Sauce:
- 1 cup packed flat-leaf parsley, chopped
- 1/4 cup packed cilantro (or more parsley)
- 1/4 cup diced red onion
- 1 red chili pepper, seeds removed and finely chopped
- 1–3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1/4 cup olive oil
Instructions
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Prepare the Chicken: In a small bowl, mix the cumin, garlic powder, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil and coat evenly with the spice mixture.
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Make the Chimichurri Sauce: If using a food processor, add parsley, cilantro, red onion, chili, garlic, salt, and pepper. Pulse until finely chopped, then drizzle in vinegar, lemon juice, and olive oil. If making by hand, finely chop all ingredients and mix with the liquids in a bowl. Adjust seasoning as needed.
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Grill the Chicken: Preheat the grill to 400°F (204°C). Oil the grates, then place the chicken on them. Grill for 6-8 minutes on one side, then flip and cook another 5-7 minutes. The chicken is done when its internal temperature reaches 165°F (74°C).
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Rest and Slice: Remove chicken from the grill and let it rest for 5-10 minutes. Slice against the grain for maximum tenderness.
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Assemble the Bowl: Serve sliced chicken over rice, quinoa, leafy greens, or roasted vegetables. Drizzle chimichurri sauce over the top, with extra sauce on the side.
Notes
- Substitutions:
- Swap chicken breasts for thighs for juicier meat.
- Use apple cider vinegar instead of red wine vinegar if needed.
- Make it spicier by adding red pepper flakes or keeping the chili seeds.
- Storage:
- Refrigerate chicken for up to 4 days in an airtight container.
- Chimichurri sauce lasts up to 1 week in the fridge.
- Freeze chimichurri in ice cube trays for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 85mg