Pin My neighbor knocked on my door one evening holding a jar of bright green sauce she'd brought back from Buenos Aires. She insisted I taste it on everything, so I grilled some chicken that same night and tossed together whatever vegetables were in the fridge. The tangy, garlicky punch of that chimichurri turned a simple weeknight meal into something I couldn't stop thinking about. I've been making my own version ever since, and it's become my answer to 'what's for dinner' at least twice a month.
I made this for a friend who was training for a marathon and needed something filling but clean. She ate two bowls standing at my kitchen counter, then asked if I could teach her how to make the sauce. We ended up sitting on my back porch, chopping herbs and talking about nothing in particular while the chicken marinated. That night reminded me that cooking for people doesn't have to be fancy to feel special.
Ingredients
- Fresh parsley: The backbone of chimichurri, it brings a clean, slightly peppery brightness that dried herbs just can't match.
- Fresh cilantro: Adds a citrusy, floral note that balances the vinegar's acidity and makes the sauce taste more complex.
- Garlic cloves: Use fresh and mince it fine so it distributes evenly without overpowering any single bite.
- Fresh oregano: If you can find it, the fresh version has a sweeter, more delicate flavor than dried, though dried works in a pinch.
- Extra virgin olive oil: This isn't the time for a neutral oil, the fruity richness of good olive oil carries all the herbs and spices beautifully.
- Red wine vinegar: Its sharpness cuts through the richness of the chicken and oil, adding a tangy backbone that wakes everything up.
- Red pepper flakes: A small amount adds gentle warmth without making the dish spicy, just enough to keep things interesting.
- Boneless, skinless chicken breasts: They soak up the marinade well and cook quickly, though thighs work beautifully if you prefer dark meat.
- Cooked rice: A neutral base that soaks up the chimichurri, white or brown both work depending on your preference.
- Cherry tomatoes: Their sweetness and juiciness add pops of flavor and a nice contrast to the tangy sauce.
- Cucumber: Brings a refreshing crunch that lightens the bowl and balances the richness of the chicken.
- Avocado: Creamy and mild, it rounds out the sharper flavors and makes each bite feel more luxurious.
- Red onion: Sliced thin, it adds a bit of bite and color without overwhelming the other fresh ingredients.
Instructions
- Mix the chimichurri:
- Combine the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl until everything is well blended and fragrant. Set aside about one third of the sauce in a separate container to drizzle over the finished bowls.
- Marinate the chicken:
- Place the chicken breasts in a resealable bag or shallow dish and pour the remaining chimichurri over them, turning to coat every surface. Let them sit in the fridge for at least 30 minutes, though a few hours will deepen the flavor even more.
- Preheat your cooking surface:
- Heat a grill, grill pan, or skillet over medium high heat until it's hot enough that a drop of water sizzles on contact. Remove the chicken from the marinade and season both sides lightly with additional salt and pepper.
- Cook the chicken:
- Place the chicken on the hot surface and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees and the juices run clear. Let the chicken rest for 5 minutes before slicing it into strips.
- Assemble the bowls:
- Divide the cooked rice among four bowls and top each with sliced chicken, cherry tomatoes, cucumber, avocado, and red onion. Drizzle the reserved chimichurri over everything, garnish with fresh herbs, and serve with lime wedges on the side.
Pin One summer evening, I packed these bowls into containers and brought them to a park picnic with friends. We ate sitting on blankets while the sun went down, and someone said it tasted like vacation. I realized then that certain meals don't just feed you, they transport you somewhere brighter and easier, even if it's just for half an hour on a Tuesday.
Making It Your Own
I've swapped the chicken for grilled shrimp when I wanted something lighter, and it worked beautifully with the same marinade time cut in half. If you're feeding someone who doesn't eat meat, firm tofu or even roasted chickpeas soak up the chimichurri just as well. On nights when I'm craving something heartier, I'll add a scoop of black beans or a handful of roasted sweet potato cubes to the bowl.
Storing and Reheating
The chimichurri keeps in the fridge for up to a week and actually tastes better after a day or two as the flavors meld together. Store the chicken separately from the vegetables and rice so nothing gets soggy, then reheat the chicken gently in a skillet with a splash of water to keep it moist. The fresh components like avocado and cucumber are best added just before serving, but the tomatoes and onion hold up fine for a day or two.
Pairing and Serving Ideas
This bowl feels complete on its own, but sometimes I'll serve it with a side of warm pita or crusty bread to soak up any extra sauce. A crisp white wine like Sauvignon Blanc or a light beer pairs nicely without competing with the bright, herby flavors. If you want to make it a bigger spread, add a simple side salad or some grilled corn on the cob.
- Crumble some feta or cotija cheese over the top for a salty, creamy contrast.
- Swap the rice for cauliflower rice if you want to keep it low carb without losing the satisfying bowl format.
- Serve lime wedges on the side so everyone can adjust the brightness to their own taste.
Pin This bowl has carried me through busy weeks, surprise guests, and evenings when I just needed something that felt both nourishing and exciting. I hope it does the same for you.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but for the most flavor, let it sit in the refrigerator for up to 4 hours before cooking.
- → Can I use dried herbs instead of fresh?
Fresh parsley and cilantro are essential for authentic chimichurri flavor. However, you can substitute 2 teaspoons of dried oregano for the fresh oregano if needed.
- → What's the best way to cook the chicken?
Use a grill, grill pan, or skillet over medium-high heat. Cook for 6-7 minutes per side until the internal temperature reaches 165°F and juices run clear.
- → How can I make this low-carb?
Replace the white or brown rice with cauliflower rice. This simple swap reduces carbohydrates significantly while maintaining the bowl's satisfying texture.
- → Can I make the chimichurri sauce ahead?
Yes, prepare the chimichurri up to 2 days in advance and store it in the refrigerator. The flavors actually improve after resting overnight.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the herbal chimichurri beautifully. The wine's acidity balances the rich olive oil and fresh vegetables.