Chimichurri chicken bowl

Bring the vibrant, zesty flavors of Latin America to your dinner table with this fresh Chimichurri Chicken Bowl. Perfectly grilled chicken, marinated in a punchy herb sauce, is served alongside a colorful array of crisp vegetables and creamy avocado over a bed of fluffy rice. This easy-to-make, gluten-free dish is as visually stunning as it is delicious.

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The star of this dish is the chimichurri sauce, which acts as both a flavor-packed marinade for the chicken and a zesty finishing drizzle for the entire bowl. It ties the warm grilled elements together with the cool, fresh cucumbers and tomatoes for a perfectly balanced bite.

Ingredients

• For the Chimichurri Marinade & Sauce:
• 1 cup fresh parsley, finely chopped
• 1/3 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tbsp fresh oregano, chopped (or 2 tsp dried)
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• For the Chicken:
• 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Bowl:
• 2 cups cooked white or brown rice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 avocado, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro or parsley, chopped (for garnish)
• Lime wedges, to serve

Instructions

Step 1

In a bowl, mix parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri. Reserve 1/3 cup as sauce for serving.

Step 2

Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring its coated. Marinate in the refrigerator for at least 30 minutes (up to 4 hours for more flavor).

Step 3

Preheat grill, grill pan, or skillet to medium-high heat. Remove chicken from marinade and season both sides with additional salt and pepper.

Step 4

Grill or cook chicken 6-7 minutes per side, or until cooked through and juices run clear. Rest for 5 minutes, then slice.

Step 5

To assemble bowls, divide rice among 4 bowls. Top with sliced chicken, cherry tomatoes, cucumber, avocado, and red onion.

Step 6

Drizzle with reserved chimichurri. Garnish with fresh herbs and serve with lime wedges.

Zusatztipps für die Zubereitung

For maximum flavor, aim for a longer marination time of up to 4 hours. Always ensure your grill or pan is hot before adding the chicken to achieve a beautiful sear, and let the meat rest for 5 minutes after cooking to retain its juices.

Varianten und Anpassungen

To make this bowl low-carb, swap the white or brown rice for cauliflower rice. You can also substitute chicken breasts with chicken thighs for a juicier texture, or add grilled corn and crumbled feta cheese for extra depth.

Serviervorschläge

This bright and zesty meal pairs excellently with a crisp Sauvignon Blanc. Serve with extra lime wedges on the side so guests can adjust the acidity to their liking.

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Enjoy this wholesome and refreshing Chimichurri Chicken Bowl, a perfect dish that brings fresh ingredients and bold flavors together in one satisfying meal.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, up to 4 hours for maximum flavor penetration. Longer marinating creates more tender, aromatic results.

→ Can I make chimichurri ahead of time?

Yes, prepare the sauce up to 3 days in advance and store refrigerated. The flavors actually develop and intensify over time.

→ What's the best way to cook the chicken?

Use a grill, grill pan, or skillet over medium-high heat. Cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.

→ How do I make this low-carb?

Swap regular rice for cauliflower rice. This reduces carbohydrates while maintaining texture and absorbing the delicious chimichurri flavors.

→ What other proteins work with chimichurri?

Chimichurri pairs beautifully with steak, pork, fish, or tofu. Adjust cooking times accordingly for your chosen protein.

→ Can I freeze the marinated chicken?

Freeze chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking for best texture and flavor.