Chimichurri Chicken Bowl (Printable)

Marinated chicken with herb sauce over rice and fresh vegetables

# What You Need:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl Assembly

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped for garnish
19 - Lime wedges for serving

# Step-by-Step:

01 - In a mixing bowl, combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly to create chimichurri sauce. Reserve 1/3 cup as finishing sauce and set aside.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for minimum 30 minutes, up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat for approximately 5 minutes until hot.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Grill or pan-sear 6 to 7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Allow 5 minutes resting time before slicing.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado slices, and red onion over rice in aesthetically pleasing layers.
06 - Drizzle reserved chimichurri sauce over assembled bowls. Garnish with fresh cilantro or parsley and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The chimichurri is bright and garlicky enough to make even plain rice taste exciting, and it comes together in minutes.
  • It's the kind of bowl you can throw together on a weeknight but feels special enough to serve when people are coming over.
  • Everything can be prepped ahead, so you're actually relaxed while cooking instead of stressed.
02 -
  • Don't skip letting the chicken rest after cooking, or you'll end up with a dry bite and all the juices wasted on your cutting board.
  • The reserved chimichurri is absolutely essential and it's what makes people ask for the recipe, so don't lose track of that third you set aside.
03 -
  • Pat your chicken completely dry before seasoning and cooking, moisture is the enemy of a good sear and golden crust.
  • The chimichurri works on grilled vegetables, eggs, rice, fish, basically everything, so make extra and keep it in a jar in the fridge for easy flavor boosts all week.
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