Chimichurri Chicken Bowl (Print)

Marinated chicken with fresh herb chimichurri sauce over rice with crisp vegetables

# Components:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl Assembly

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped for garnish
19 - Lime wedges for serving

# Directions:

01 - Combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Mix thoroughly until well blended. Reserve 1/3 cup of the mixture separately for serving sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri mixture over chicken, ensuring complete coating. Seal and refrigerate for minimum 30 minutes, or up to 4 hours for enhanced flavor development.
03 - Heat grill, grill pan, or skillet over medium-high heat until ready for cooking. Remove chicken from marinade and season both sides generously with additional salt and pepper.
04 - Grill or pan-sear chicken for 6 to 7 minutes per side until cooked through and internal juices run clear. Transfer to a plate and allow to rest for 5 minutes before slicing.
05 - Divide cooked rice evenly among 4 serving bowls. Distribute sliced chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion over each rice base.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh cilantro or parsley and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The chimichurri does double duty as both marinade and finishing sauce, which means bold flavor without extra work.
  • You can prep the components ahead and assemble bowls in minutes when hunger strikes.
  • It's naturally gluten free and feels light but satisfying, especially on warm evenings.
  • The vibrant colors make it look like you put in way more effort than you actually did.
02 -
  • Don't skip the resting time after cooking the chicken, cutting into it too soon lets all the juices run out and you'll end up with dry meat.
  • The reserved chimichurri should stay separate from the marinade for food safety, never reuse marinade that touched raw chicken as a finishing sauce.
  • If your chicken breasts are very thick, pound them to an even thickness so they cook through at the same rate without drying out the thinner parts.
03 -
  • Chop the herbs by hand instead of using a food processor, it keeps the texture rougher and more rustic, which is how chimichurri is meant to be.
  • If you're grilling outdoors, let the chicken sit at room temperature for 15 minutes before cooking so it cooks more evenly and doesn't seize up on the hot grate.
  • Taste the chimichurri before you reserve the portion for serving and adjust the salt, vinegar, or oil to your preference, everyone's palate is different.
Back