Description
Sizzling Chimichurri Grilled Chicken Bowl brings Argentinian zest to your dinner table with bold, fresh flavors and herbal complexity. Perfectly grilled chicken nestles over rice, drizzled with creamy garlic sauce that promises a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts (or thighs)
Chimichurri and Seasoning:
- 1 cup fresh parsley (finely chopped)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil (plus more for sauteing)
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes (optional)
- Salt and black pepper to taste
Accompaniments and Sauce:
- 2 cups chopped kale or greens
- 1/2 cup cherry tomatoes (diced)
- 1/2 cup roasted vegetables (like garlic cloves and red onion)
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon lemon juice
Instructions
- Create a robust marinade by blending olive oil with paprika, cumin, salt, and pepper. Thoroughly coat chicken and allow flavors to develop for a minimum of 30 minutes at room temperature.
- Craft vibrant chimichurri by combining finely chopped parsley, crushed garlic, red wine vinegar, crumbled oregano, zesty chili flakes, seasoning, and olive oil. Allow mixture to meld together.
- Whisk creamy garlic sauce using mayo or Greek yogurt, minced garlic, fresh lemon juice, and a touch of olive oil. Season with salt to enhance flavor profile.
- Grill chicken over medium-high heat at 375°F for 5-7 minutes per side, ensuring internal temperature reaches 165°F. Rest meat for 3-4 minutes before slicing to retain juiciness.
- Quickly sauté kale in olive oil and lemon juice until edges crisp and leaves become tender, approximately 2-3 minutes.
- Roast whole garlic cloves and red onions at 400°F for 20 minutes, turning midway to achieve caramelized exterior and soft interior.
- Layer bowl with fresh greens as foundation. Arrange sliced grilled chicken, roasted vegetables, and vibrant tomatoes strategically.
- Generously drizzle chimichurri across chicken and finish with dollops of garlic sauce for maximum flavor complexity.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally 2-4 hours or overnight in the refrigerator.
- Customize chimichurri’s heat level by adjusting chili flakes to personal spice tolerance.
- Swap kale with quinoa or rice for a different base that complements the chicken’s robust flavors.
- Consider using Greek yogurt in the garlic sauce for a tangier, lighter alternative to mayonnaise.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 2
- Calories: 445
- Sugar: 3g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg