Chimichurri Grilled Chicken Bowl with Garlic Sauce in 40 mins

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Craving something fresh, bold, and still totally comforting? This Chimichurri Grilled Chicken Bowl with Garlic Sauce is your new weeknight superhero. Packed with vibrant flavors, satisfying textures, and a sauce you’ll want to put on everything, this bowl checks all the boxes. Whether you’re feeding a busy family or just treating yourself after a long day—this recipe delivers flavor without the fuss.

Let’s be honest, we all have those nights when cooking feels like one more thing on a never-ending to-do list. That’s where this recipe swoops in like a delicious little miracle. It’s hearty, wholesome, and has just enough flair to make you feel like a kitchen rockstar without actually requiring professional skills (or a ton of cleanup).

Why You’ll Love This Chimichurri Grilled Chicken Bowl with Garlic Sauce

This isn’t just another “chicken and veggies” kind of meal. The chimichurri gives it a zesty kick that tastes like you’re dining al fresco in Argentina, and that creamy garlic sauce? Game. Changer.

Here’s why this bowl is worth your apron time:

Quick prep & big reward – Most of the ingredients are pantry staples or easy to grab from the store.
Meal-prep friendly – Make it once, enjoy it twice (or three times—leftovers are fantastic).
Customizable for picky eaters – Swap out grains, add more veggies, skip the spice—you’re the boss here.

Ingredients You’ll Need

For the Chimichurri:

1 cup packed fresh parsley
½ cup packed fresh cilantro
¼ cup red wine vinegar
¼ cup extra virgin olive oil
2 garlic cloves, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
¼ tsp salt
¼ tsp black pepper

For the Garlic Sauce:

½ cup mayo (or Greek yogurt for a lighter version)
2 garlic cloves, minced
1 tbsp lemon juice
¼ tsp salt
¼ tsp black pepper

For the Chicken & Bowl:

4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 avocado, diced
½ red onion, thinly sliced
¼ cup chopped fresh cilantro (for garnish)

How to make Chimichurri Grilled Chicken Bowl with Garlic Sauce

1. Marinate the Chicken

Rub chicken breasts with olive oil, salt, and pepper (feel free to throw in a little cumin or smoked paprika if you’re feeling fancy). Let it marinate for at least 30 minutes. Pro tip? Toss it in a zip-top bag in the morning and let the fridge work its magic all day.

2. Make the Chimichurri

In a blender or food processor, combine parsley, cilantro, garlic, vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Blend until it’s saucy but still a little chunky. Let it sit while you prep everything else—it gets even more delicious as it rests.

3. Whip Up the Garlic Sauce

In a small bowl, mix mayo, minced garlic, lemon juice, salt, and pepper. Stir until smooth. It should be creamy with a little tang and just the right garlicky kick. (Warning: you might want to eat it with a spoon.)

4. Grill the Chicken

Heat a grill, grill pan, or even a cast iron skillet over high heat. Cook your marinated chicken for 5–7 minutes per side, depending on thickness. You want that golden char on the outside and juicy tenderness on the inside. Let it rest a few minutes before slicing.

5. Sauté and Roast Those Veggies

In a skillet, quickly sauté chopped kale or spinach with a splash of lemon juice and olive oil. Meanwhile, roast red onions (and maybe a few whole garlic cloves if you’re feeling wild) at 400°F for about 15–20 minutes.

6. Assemble Your Bowl

Time to get artsy. Start with a layer of sautéed greens, then pile on quinoa, black beans, corn, avocado, roasted veggies, and slices of that glorious grilled chicken. Drizzle generously with chimichurri and top with a spoonful (or two) of garlic sauce. Sprinkle with chopped cilantro if you’re fancy like that.

Chef Aneta’s Tip: Don’t Skip the Rest Time

Letting your chicken rest after grilling is a must. It keeps those lovely juices where they belong—inside the meat. Trust me, I’ve learned this the hard way during one-too-many rushed weeknights.

And speaking of rushing, this Bowl has become my go-to when I’m juggling dinner and a dozen other things. It’s one of those recipes that looks impressive but secretly works on autopilot once you’ve got it down.

A Little Backstory Of Chimichurri Grilled Chicken Bowl with Garlic Sauce

This Chimichurri Grilled Chicken Bowl with Garlic Sauce was actually born out of one of those “what do I even make tonight?” kind of nights. I had some chicken in the fridge, leftover herbs that were looking a little too floppy, and a serious craving for something not boring. So, I threw together a quick chimichurri, grilled up the chicken, and drizzled on a creamy garlic sauce I usually save for wraps. Let me tell you—magic happened. My kids asked for seconds (and thirds!), and now it’s one of our most requested weeknight meals. It’s the perfect blend of tangy, garlicky, and comforting—and I couldn’t wait to share it with you.

Grilled chicken slices topped with chimichurri sauce, served in a bowl with creamy garlic sauce and tomato salsa – Chimichurri Grilled Chicken Bowl with Garlic Sauce. — This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a deliciously bold combo of smoky grilled chicken, herby chimichurri, and creamy garlic bliss.

FAQs About Chimichurri Grilled Chicken Bowl with Garlic Sauce

Can I substitute the chicken for another protein?

Absolutely! Try shrimp, tofu, or even grilled steak if you’re feeding a hungry crowd. The chimichurri and garlic sauce play well with pretty much everything.

How do I store leftovers?

Store components separately in airtight containers. Chicken and grains last up to 3–4 days in the fridge. Reheat gently and assemble fresh for the best texture.

Can I make it vegetarian?

Sure thing! Swap chicken for roasted chickpeas or tofu, and you’ve got a satisfying veggie bowl that doesn’t skimp on flavor.

Conclusion

This Chimichurri Grilled Chicken Bowl with Garlic Sauce isn’t just dinner—it’s a mood. A bowl full of vibrant, wholesome, flavor-packed goodness that hits the spot every time. Whether you’re cooking for one, feeding the family, or prepping lunches for the week, this bowl is here to make your life a little easier—and a whole lot tastier.

Try it once, and I guarantee it’ll earn a permanent spot in your dinner rotation.

Keep the Flavor Going: What to Try Next

If you loved this Chimichurri Grilled Chicken Bowl with Garlic Sauce, I’ve got some more irresistible recipes that bring just as much bold flavor, easy prep, and dinner-table joy. Whether you’re craving something smoky, spicy, or refreshingly zesty, these dishes will make sure your weeknight meals stay exciting and stress-free:

For another zesty bowl experience with a creamy kick, check out this Chipotle Chicken Bowl with Black Beans and Corn with Creamy Sauce.
Craving grilled goodness? These Grilled Boneless Chicken Thighs are juicy, versatile, and perfect for busy nights or backyard BBQs.
Bring a tropical twist to your table with this sweet and savory Grilled Honey Mustard Chicken with Peach Salad.
Want a bold and smoky variation? You’ll love these BBQ Chicken and Roasted Sweet Potato Bowls—they’re packed with comfort and flavor.

Explore these next, and keep your kitchen magic going strong!