Chimichurri Grilled Chicken Bowl

Experience the ultimate fusion of fresh flavors with this Chimichurri Grilled Chicken Bowl. Featuring juicy, spice-rubbed chicken breasts, a zesty homemade herb sauce, and creamy garlic dressing, this dish brings a vibrant South American-inspired flair to your kitchen. It is a wholesome, protein-packed meal that perfectly balances roasted sweetness with fresh garden greens.

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Whether you are looking for a nutritious weeknight dinner or a impressive lunch, this bowl delivers on both health and taste. The combination of smoky grilled chicken and the tang of red wine vinegar in the chimichurri creates a restaurant-quality meal right at home.

Ingredients

• Chicken & Marinade: 2 boneless, skinless chicken breasts (or thighs), 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, salt and black pepper to taste.
• Chimichurri Sauce: 1 cup fresh parsley (finely chopped), 1 garlic clove (minced), 1 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp red chili flakes (optional), 2 tbsp olive oil, salt and black pepper to taste.
• Garlic Sauce: 1/4 cup mayonnaise or Greek yogurt, 1 garlic clove (minced), 1 tbsp lemon juice, 1 tsp olive oil, salt to taste.
• Bowl Components: 2 cups chopped kale or mixed greens, 1/2 cup cherry tomatoes (diced), 1/2 cup roasted vegetables (4–5 garlic cloves and 1 small red onion), 1 tsp olive oil and 1 tsp lemon juice for sautéing the greens.

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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Instructions

Step 1

In a bowl, mix 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Coat the chicken evenly with the marinade. Cover and refrigerate for at least 30 minutes.

Step 2

Prepare the chimichurri by combining parsley, 1 minced garlic clove, red wine vinegar, oregano, chili flakes (if using), 2 tbsp olive oil, salt, and pepper in a bowl. Stir well and set aside.

Step 3

For the garlic sauce, mix mayonnaise or Greek yogurt, 1 minced garlic clove, lemon juice, 1 tsp olive oil, and a pinch of salt in a small bowl. Set aside.

Step 4

Preheat the grill or a grill pan over medium-high heat. Grill marinated chicken for 5–7 minutes per side, until cooked through. Transfer to a plate and let rest for 5 minutes, then slice.

Step 5

While the chicken cooks, toss chopped red onion and whole garlic cloves with a drizzle of olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes, flipping halfway until soft and caramelized.

Step 6

Sauté the kale or greens in 1 tsp olive oil over medium heat for 2–3 minutes until wilted. Finish with 1 tsp lemon juice and a pinch of salt.

Step 7

To assemble, divide the sautéed greens between two bowls. Top each with sliced chicken, roasted vegetables, and diced tomatoes. Drizzle generously with chimichurri and finish with a spoonful of garlic sauce.

Zusatztipps für die Zubereitung

For the best results, ensure your grill pan is hot before adding the chicken to achieve those beautiful smoky char marks. Don't forget to let the chicken rest for 5 minutes after grilling; this helps the juices redistribute so the meat stays tender when you slice it. If you have time, marinating the chicken longer than 30 minutes will deepen the smoky cumin and paprika flavors.

Varianten und Anpassungen

This bowl is incredibly adaptable. To make it vegetarian, simply substitute the chicken with firm tofu or tempeh. If you need a more filling meal with extra carbohydrates, serve the components over a bed of cooked quinoa or fluffy white rice. For a dairy-free version, ensure you use mayonnaise instead of Greek yogurt for the garlic sauce.

Serviervorschläge

Enhance the bowl by adding fresh avocado slices or tangy pickled onions for an extra layer of flavor. This meal pairs beautifully with a crisp Sauvignon Blanc to complement the herbs or a light Malbec to stand up to the grilled chicken. Serve immediately while the roasted vegetables and chicken are still warm.

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Enjoy this nutrient-dense Chimichurri Grilled Chicken Bowl as a satisfying dinner that doesn't compromise on flavor. With its mix of warm roasted vegetables and fresh herbs, it's a complete meal that is as pleasing to the eye as it is to the palate.

Quickly air fry vegetables, roast proteins, bake snacks, and reheat leftovers for easy everyday meals.

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Recipe FAQs

→ How is the chimichurri sauce prepared?

Combine finely chopped parsley, minced garlic, red wine vinegar, dried oregano, olive oil, salt, and pepper. Mix thoroughly and let the flavors meld before serving.

→ Can I substitute the chicken with a plant-based option?

Yes, tofu or tempeh can be used in place of chicken to keep the bowl protein-rich and flavorful.

→ What is the best way to cook the greens?

Sauté kale or mixed greens in olive oil over medium heat for a few minutes until wilted, then finish with lemon juice and salt to enhance freshness.

→ How are the roasted vegetables prepared?

Toss chopped garlic cloves and red onions with olive oil, salt, and pepper, then roast at 400°F (200°C) until caramelized and tender, about 20 minutes.

→ What pairs well with this dish as a drink?

A crisp Sauvignon Blanc or a light Malbec complements the fresh and savory flavors beautifully.

→ Is the dish gluten-free?

Yes, the bowl is naturally gluten-free based on the ingredients used, but always verify ingredient labels for any cross-contamination risks.