Introduction

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a fresh and flavorful meal perfect for any day of the week. Marinated chicken pairs beautifully with zesty chimichurri and a creamy garlic sauce, served over fresh greens and juicy tomatoes for a satisfying bowl.

A white bowl filled with three main layers: the bottom layer is white rice with a soft texture, the middle layer features grilled chicken pieces with dark char marks and green herbs sauce drizzled on top, and the side layer has bright red cherry tomato halves mixed with chopped green herbs. A small clear glass bowl with a creamy green herb sauce sits on top near the tomatoes. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Chicken breasts
1 cup Fresh parsley, chopped
4 cloves Garlic, minced
¼ cup Red wine vinegar
½ cup Olive oil
½ teaspoon Red pepper flakes
1 cup Mayonnaise
½ cup Sour cream or Greek yogurt
1 tablespoon Lemon juice
1 cup Diced tomatoes
2 cups Fresh greens (spinach or arugula)
Salt and pepper to taste

Instructions

Step 1: Whisk together olive oil, garlic, parsley, red wine vinegar, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes or overnight for best flavor.
Step 2: In a food processor or bowl, blend parsley, garlic, red pepper flakes, vinegar, olive oil, and salt into a chunky chimichurri sauce.
Step 3: Mix mayonnaise, sour cream (or Greek yogurt), lemon juice, garlic, and herbs to create the garlic sauce. Chill it in the fridge while you prepare the rest.
Step 4: Grill the marinated chicken over medium-high heat for 5–7 minutes on each side until charred and cooked through. Let it rest for a few minutes, then slice it thinly.
Step 5: Layer fresh greens in a bowl, top with the sliced chicken, drizzle with chimichurri, spoon diced tomatoes over, and finish with a generous scoop of the garlic sauce.
Step 6: Serve immediately for best taste or store each component separately for meal prep throughout the week.

Tips & Variations

For extra heat, increase the amount of red pepper flakes in the chimichurri.
Try swapping chicken breasts for thighs if you prefer juicier meat.
Use Greek yogurt instead of sour cream for a lighter garlic sauce.
Add avocado slices or roasted vegetables to the bowl for more texture and flavor.

Storage

Store the chicken, chimichurri, greens, and garlic sauce separately in airtight containers in the refrigerator. The components will keep well for up to 3 days. Reheat the chicken gently in a microwave or on the stovetop. Add fresh greens and sauce just before serving to keep everything crisp and flavorful.

How to Serve

A white bowl contains four main layers arranged side by side: on the left, sliced grilled chicken pieces with a crispy, dark brown char and bright green herb sauce drizzled on top; next to it, a section of mixed bright red and yellow cherry tomato halves sprinkled with green herbs; below the chicken and tomatoes, a layer of light beige cooked rice; in the front right, a small clear bowl filled with creamy white sauce flecked with green herbs. The dish is placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri tastes even better when it has time to meld. You can prepare it up to 2 days in advance and store it in the fridge.

What if I don’t have a grill?

No grill? No problem. You can cook the marinated chicken in a hot skillet or bake it in the oven at 400°F (200°C) for about 20-25 minutes until cooked through.

Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and flavorful dish featuring juicy grilled chicken marinated in a zesty chimichurri sauce, served over fresh greens and tomatoes, and topped with a creamy, tangy garlic sauce. Perfect for a wholesome meal prep or a fresh, satisfying dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (including marinating time)
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Argentinian-inspired
Diet: Low Fat

Ingredients

Scale

Chicken and Marinade

2 Chicken breasts
1 cup Fresh parsley, chopped
4 cloves Garlic, minced
¼ cup Red wine vinegar
½ cup Olive oil
½ teaspoon Red pepper flakes
Salt and pepper to taste

Garlic Sauce

1 cup Mayonnaise
½ cup Sour cream or Greek yogurt
1 tablespoon Lemon juice
Additional garlic and herbs (to taste, based on recipe blending)

Assembly

1 cup Diced tomatoes
2 cups Fresh greens (spinach or arugula)

Instructions

Prepare the Marinade: Whisk together olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and pepper in a bowl. Place the chicken breasts in the mixture and let them marinate for at least 30 minutes or preferably overnight for deeper flavor.
Make Chimichurri Sauce: In a food processor or a bowl, blend chopped parsley, garlic, red pepper flakes, red wine vinegar, olive oil, and salt until you achieve a chunky chimichurri sauce consistency.
Prepare Garlic Sauce: Mix mayonnaise, sour cream (or Greek yogurt), lemon juice, minced garlic, and fresh herbs together until smooth. Chill in the refrigerator until ready to serve.
Grill the Chicken: Heat your grill to medium-high. Grill the marinated chicken breasts for about 5 to 7 minutes on each side until nicely charred and fully cooked through. Remove from grill and let rest for a few minutes before slicing.
Assemble the Bowl: Place fresh greens (spinach or arugula) in a bowl. Top with the sliced grilled chicken. Drizzle generously with chimichurri sauce, add diced tomatoes, and finish with a scoop of chilled garlic sauce.
Serve or Store: Enjoy the bowl immediately for best flavor, or store the components separately for meal prepping during the week.