Pin It Ready to level up your dinner game? This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a flavor-packed, protein-rich dish perfect for easy dinners, healthy lunch meal prep, or a quick yet satisfying weeknight meal. Juicy grilled chicken is seasoned to perfection and topped with vibrant chimichurri sauce, then paired with creamy garlic sauce and a bed of sautéed greens, roasted vegetables, and fresh tomatoes. It's the ultimate combination of bold flavors and balanced textures: perfect for anyone craving nutritious yet mouthwatering food ideas. Whether you're exploring new dinner ideas or just want a go-to easy recipe, this bowl is sure to impress.
This recipe quickly became a staple after I experimented with different grilled chicken ideas for weeknights. The first time I served it, my family was amazed by the burst of flavors from the sauces and how effortlessly everything came together.
Ingredients
- Boneless, skinless chicken breasts (or thighs): 2 pieces
- Olive oil: 2 tbsp, plus more for sautéing
- Smoked paprika: 1 tsp
- Cumin: 1/2 tsp
- Salt and black pepper: To taste
- Fresh parsley: 1 cup, finely chopped
- Garlic cloves: 3, minced
- Red wine vinegar: 1 tbsp
- Dried oregano: 1/2 tsp
- Red chili flakes (optional): 1/4 tsp
- Mayonnaise or Greek yogurt: 1/4 cup
- Lemon juice: 1 tbsp
- Chopped kale or greens: 2 cups
- Cherry tomatoes: 1/2 cup, diced
- Roasted vegetables (like garlic cloves and red onion): 1/2 cup
Instructions
- Marinate Chicken:
- In a bowl, mix olive oil, paprika, cumin, salt, and pepper. Rub over chicken and let marinate for at least 30 minutes.
- Make Chimichurri:
- Prepare chimichurri by mixing chopped parsley, minced garlic, red wine vinegar, oregano, chili flakes, salt, pepper, and olive oil. Set aside.
- Prepare Garlic Sauce:
- Stir together mayo or Greek yogurt, garlic, lemon juice, and a bit of olive oil. Season with salt.
- Grill Chicken:
- Grill chicken on medium-high heat for 5:7 minutes per side, or until cooked through. Let rest before slicing.
- Sauté Greens:
- Sauté kale in olive oil and lemon juice until wilted.
- Roast Vegetables:
- Roast garlic cloves and red onions at 400°F for 20 minutes, flipping halfway.
- Assemble Bowl:
- Assemble bowl with greens as the base. Top with sliced chicken, roasted veggies, and tomatoes.
- Serve:
- Drizzle chimichurri over the chicken and finish with garlic sauce.
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The garlic sauce is always the most requested part by my children: its creamy tang perfectly complements the grilled chicken every single time we share this meal together.
Flavor Variations
Add roasted sweet potatoes or swap kale for spinach for a new twist in your bowl.
Meal Prep Tips
Double the recipe and store all components separately: assemble fresh bowls throughout the week for quick lunches.
Serving Suggestions
This bowl tastes great with quinoa, brown rice, or crusty bread on the side.
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Enjoy this bowl fresh right after assembly for the best flavor and texture: leftovers make a delicious next-day lunch.
Recipe Questions & Answers
- → What type of chicken works best for this bowl?
Boneless, skinless chicken breasts or thighs are ideal. They grill quickly and stay juicy, absorbing the chimichurri flavors well.
- → Can I substitute Greek yogurt for mayonnaise in the garlic sauce?
Yes, Greek yogurt offers a lighter, tangy alternative and pairs perfectly with garlic and lemon juice in the sauce.
- → Are other greens suitable besides kale?
Absolutely! Spinach, Swiss chard, or arugula can be sautéed for a flavorful and nutritious base.
- → What vegetables are best for roasting?
Red onion and whole garlic cloves add rich sweetness. Feel free to include bell peppers, zucchini, or carrots for variety.
- → How can I add more heat to this bowl?
Add extra red chili flakes to your chimichurri, or mix a little hot sauce into the garlic sauce.
- → Can I meal prep these bowls ahead of time?
Yes, prepare chicken, sauces, veggies, and greens in advance, then assemble just before serving for best texture and flavor.