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.
Pin It 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.
Pin It 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.