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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.

Chimichurri Grilled Chicken Bowl with Garlic Sauce

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  • Author: Aneta
  • Total Time: 40 mins
  • Yield: 4 servings 1x

Description

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is packed with bold, herby flavor, creamy garlicky goodness, and wholesome ingredients—perfect for a vibrant weeknight dinner or meal prep favorite.

Ingredients

Scale

For the Chimichurri:

  • 1 cup packed fresh parsley leaves

  • ½ cup packed fresh cilantro leaves

  • ¼ cup red wine vinegar

  • ¼ cup extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 tsp dried oregano

  • ½ tsp red pepper flakes (optional)

  • ¼ tsp salt

  • ¼ tsp black pepper

For the Garlic Sauce:

  • ½ cup mayonnaise (or Greek yogurt)

  • 2 cloves garlic, 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 kernels (fresh, frozen, or canned)

  • 1 avocado, diced

  • ½ red onion, thinly sliced

  • ¼ cup chopped fresh cilantro (optional garnish)

Instructions

  1. Marinate the Chicken
    Rub chicken with olive oil, salt, and pepper. Optional: add cumin or smoked paprika. Marinate for 30 minutes (or overnight for deeper flavor).

  2. Make the Chimichurri
    Blend parsley, cilantro, garlic, vinegar, oil, oregano, red pepper flakes, salt, and pepper until slightly chunky. Set aside to let flavors meld.

  3. Prepare the Garlic Sauce
    In a bowl, mix mayo, minced garlic, lemon juice, salt, and pepper. Stir until smooth and creamy.

  4. Grill the Chicken
    Grill chicken over high heat for 5–7 minutes per side until cooked through and charred. Let rest for a few minutes, then slice.

  5. Sauté the Greens (Optional)
    Quickly sauté kale or spinach with olive oil and a splash of lemon juice until just wilted.

  6. Assemble the Bowl
    Start with a base of greens and quinoa. Add black beans, corn, avocado, grilled chicken, and red onion. Drizzle with chimichurri and garlic sauce. Garnish with fresh cilantro if desired.

Notes

Want a lighter sauce? Use Greek yogurt instead of mayo.
Short on time? Use pre-cooked grilled chicken or rotisserie chicken.
Spice it up with jalapeños or a squeeze of lime!
Store leftovers in airtight containers for up to 3 days.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Latin American

Nutrition

  • Serving Size: 1 serving
  • Calories: 540 kcal
  • Sugar: 3 g
  • Sodium: 660 mg
  • Fat: 32 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 23g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 7 g
  • Protein: 42 g
  • Cholesterol: 105 mg

Find it online: https://chickenmagicrecipes.com/chimichurri-grilled-chicken-bowl-with-garlic-sauce/