Chimichurri Grilled Chicken Bowl with Garlic Sauce
A delightful dish featuring juicy grilled chicken marinated in chimichurri sauce, served with fresh veggies and a rich garlic sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- Fresh vegetables (like bell peppers, corn, or tomatoes) for topping
- Garlic sauce (for drizzling)
Instructions
- Combine chopped parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes in a mixing bowl to make the chimichurri sauce.
- Marinate the chicken breasts in half of the chimichurri sauce for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
- Prepare the rice or quinoa according to package instructions while the chicken is grilling.
- Let the chicken rest for a few minutes before slicing.
- Assemble your bowl by placing rice or quinoa at the bottom, topping it with grilled chicken, fresh vegetables, and a drizzle of garlic sauce.
Notes
Using a meat thermometer can help ensure your chicken is perfectly cooked at an internal temperature of 165°F. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg