Name: Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Latin American
Ingredients: 2 boneless, skinless chicken breasts (or thighs); 2 tbsp olive oil (plus more for sautéing); 1 tsp smoked paprika; 1/2 tsp cumin; Salt and black pepper to taste; 1 cup fresh parsley (finely chopped); 3 garlic cloves (minced); 1 tbsp red wine vinegar; 1/2 tsp dried oregano; 1/4 tsp red chili flakes (optional); 1/4 cup mayonnaise or Greek yogurt; 1 tbsp lemon juice; 2 cups chopped kale or greens; 1/2 cup cherry tomatoes (diced); 1/2 cup roasted vegetables (like garlic cloves and red onion)

Jump to Recipe

Get ready to fall head over heels for this Chimichurri Grilled Chicken Bowl with Garlic Sauce! It’s a lively medley of juicy, smoky chicken brushed with vibrant chimichurri, nestled atop a tender bed of greens, roasted veggies, and pops of fresh tomato. The creamy, tangy garlic sauce drizzled on top ties it all together with pure magic. This bowl packs bold flavors and beautiful colors into one meal, making it completely irresistible whether you’re cooking for a cozy night in or a crowd of friends.

Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this bowl is how each ingredient brings its own personality to the party. From fresh herbs to robust spices and colorful produce, every component shines in flavor, texture, or appearance—creating a perfectly balanced dish.

Chicken breasts or thighs: Boneless and skinless, they soak up the marinade and cook up juicy on the grill.
Olive oil: Adds richness and helps the spices cling; don’t skimp for the best mouthfeel!
Smoked paprika: Brings a deep, smoky warmth that amplifies the grilled flavor.
Cumin: Lends earthiness and depth to both chicken and chimichurri.
Salt and black pepper: Hang back in the ingredient list but make every other flavor pop.
Fresh parsley: The star of the chimichurri sauce, giving grassy brightness with each bite.
Garlic cloves: Divide between the chimichurri and the creamy sauce for intense, aromatic flair.
Red wine vinegar: Lifts and sharpens the herb sauce, offsetting the richness of the chicken and mayo.
Dried oregano: Delivers subtle Mediterranean notes that ground the sauce.
Red chili flakes (optional): For a little heat that sneaks in right at the end.
Mayonnaise or Greek yogurt: Whips into a smooth, tangy base for the garlic sauce—pick your favorite!
Lemon juice: Freshens up both the greens and the sauce, adding bright acidity.
Kale or greens: Sautéed kale or a blend of hearty greens make the perfect foundation.
Cherry tomatoes: Chopped for bursts of juicy sweetness and a vibrant pop of color.
Roasted vegetables: Think roasted garlic cloves and red onion—soft, caramelized, and deeply flavorful.

How to Make Chimichurri Grilled Chicken Bowl with Garlic Sauce

Step 1: Marinate the Chicken

Start by giving your chicken a flavor bath! In a bowl, whisk together 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Massage this glorious mixture over your chicken breasts or thighs, making sure every nook and cranny is covered. Let them marinate for at least 30 minutes—it’s totally worth the wait for the juicy, flavorful payoff in the final Chimichurri Grilled Chicken Bowl with Garlic Sauce.

Step 2: Mix up the Chimichurri

While your chicken soaks up all that goodness, it’s chimichurri time! Finely chop fresh parsley and combine with minced garlic, red wine vinegar, oregano, (and chili flakes if you like a kick). Add a pinch of salt and pepper, then stir in a generous drizzle of olive oil. This herby concoction should be lush, almost pourable, and positively aromatic—set aside so the flavors can meld.

Step 3: Whip Up the Garlic Sauce

In a small bowl, stir together mayonnaise or Greek yogurt with finely minced garlic and a good squeeze of lemon juice. Swirl in a dash of olive oil for luxe creaminess, and season with just a touch of salt. You’re looking for a sauce that’s smooth, tangy, and just garlicky enough to make your mouth water.

Step 4: Grill the Chicken

Fire up your grill or grill pan to medium-high. Toss on the marinated chicken and let it sizzle away for 5 to 7 minutes per side—until the outside gets those irresistible grill marks and the inside is cooked through. Set aside to rest; this locks in the juiciness and makes every bite more tender.

Step 5: Sauté the Greens

Heat a splash of olive oil in a skillet and toss in your chopped kale or greens. Add a little lemon juice, season lightly with salt, and sauté until just wilted and glossy. They’ll turn rich green and taste earthy and bright, the ideal cushion for your bowl.

Step 6: Roast the Veggies

Arrange your garlic cloves and red onion on a sheet pan, drizzle generously with olive oil, and roast at 400°F for 20 minutes, flipping halfway. They’ll come out caramelized, sweet, and slightly crispy on the edges—a total upgrade to any bowl.

Step 7: Build Your Bowl

Now for the fun part! Scatter the sautéed greens in the bottom of your bowl. Top with sliced grilled chicken, tuck in the roasted veggies, and sprinkle over the cherry tomatoes. Every color, every layer, promises something delicious.

Step 8: Finish with Sauces

For peak flavor, drizzle the vibrant chimichurri sauce all over the grilled chicken, then finish with a generous zigzag of the creamy garlic sauce. The result: a Chimichurri Grilled Chicken Bowl with Garlic Sauce that’s every bit as stunning to look at as it is to eat.

How to Serve Chimichurri Grilled Chicken Bowl with Garlic Sauce

Garnishes

Try sprinkling your bowl with extra parsley, a dusting of chili flakes, or even a squeeze of fresh lemon. It adds freshness and makes the presentation extra inviting. A final tablespoon of chimichurri or an extra swirl of garlic sauce never hurts, either!

Side Dishes

This bowl is satisfying on its own, but if you’re serving hungry guests, consider warm pita, a side of fluffy quinoa, or crispy roasted potatoes. These soak up any leftover sauce and complete the meal without overpowering the star flavors.

Creative Ways to Present

Go family-style and serve everything deconstructed: pile the greens, separate grilled chicken, and sauces on a platter so everyone can build their own bowl. Or pack the Chimichurri Grilled Chicken Bowl with Garlic Sauce in meal-prep containers for a bright desk lunch. You can also make mini versions in cups for a crowd-pleasing party snack.

Make Ahead and Storage

Storing Leftovers

If you end up with extra components, store each part separately in airtight containers in the fridge. Chicken, chimichurri, garlic sauce, and veggies all keep well for 3 days, so you can mix and match lunch or dinner throughout the week.

Freezing

The grilled chicken itself freezes beautifully—just slice and seal in freezer bags for up to 2 months. Chimichurri and garlic sauce are best enjoyed fresh, but you can prep the roasted veggies and frozen chicken ahead of time for make-ahead bowl assembly.

Reheating

Warm the chicken gently in the microwave or a skillet with a tiny splash of broth to keep it juicy. Reheat roasted veggies in the oven for best texture, while the greens and sauces are best served cold or at room temp.

FAQs

Can I make the Chimichurri Grilled Chicken Bowl with Garlic Sauce dairy free?

Absolutely! Use a dairy-free yogurt or vegan mayo for the garlic sauce. The rest of the bowl is naturally dairy free, so you won’t be missing out on any flavor.

What greens work best in the bowl?

Kale stands up wonderfully to sautéing, but baby spinach, chard, or even a mix of hearty greens will all work. Just adjust sautéing time to keep them tender but not mushy.

How spicy is this recipe?

The chili flakes add just a touch of warmth, but you can leave them out or dial them up depending on your favorite level of heat. The Chimichurri Grilled Chicken Bowl with Garlic Sauce is super flexible!

Can I grill the chicken indoors?

Yes! A grill pan on your stove delivers stellar results. Just keep your heat on medium-high, oil the pan well, and press the chicken down for those lovely grill marks.

Can I meal prep this recipe?

Definitely. Prepare the component parts ahead and assemble when ready to eat. Everything keeps well in the fridge, so the Chimichurri Grilled Chicken Bowl with Garlic Sauce is perfect for lunches on the go or quick weeknight dinners.

Final Thoughts

If you crave a meal that’s colorful, full of fresh flavor, and just a little bit special, you have to try this Chimichurri Grilled Chicken Bowl with Garlic Sauce. It’s the kind of dish that makes you excited for dinner, and once you taste it, you’ll want to make it again and again!

Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe

★★★★★

5.1 from 32 reviews

Author: lina
Total Time: 1 hour 5 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

This flavorful Chimichurri Grilled Chicken Bowl with Garlic Sauce is a delicious and healthy meal option packed with vibrant flavors and nutritious ingredients.

Instructions

Marinate the Chicken: In a bowl, mix olive oil, paprika, cumin, salt, and pepper. Rub over chicken and let marinate for at least 30 minutes.
Prepare Chimichurri: Mix chopped parsley, minced garlic, red wine vinegar, oregano, chili flakes, salt, pepper, and olive oil. Set aside.
Make Garlic Sauce: Stir together mayo or Greek yogurt, garlic, lemon juice, and a bit of olive oil. Season with salt.
Grill the Chicken: Grill chicken on medium-high heat for 5–7 minutes per side, or until cooked through. Let rest before slicing.
Sauté the Kale: 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 the Bowl: Arrange greens as the base. Top with sliced chicken, roasted veggies, and tomatoes.
Finish and Serve: Drizzle chimichurri over the chicken and finish with garlic sauce.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilling, Roasting, Sautéing
Cuisine: Latin American