Introduction

Enjoy a vibrant and protein-packed meal with this Chimichurri Grilled Chicken Bowl featuring a punchy herb sauce, creamy garlic drizzle, and fresh pico de gallo. It’s an easy recipe that brings bold Latin American flavors right to your kitchen, perfect for lunch or dinner.

A bowl filled with a base layer of white rice topped with grilled chicken pieces that have a charred, golden-brown surface and are drizzled with a bright green sauce. Around the chicken, there are layers of creamy white sauce with green herbs, fresh diced cucumbers with a light green color, red cherry tomatoes, and thin rings of light purple onions. The bowl is white and sits on a white marbled surface, with a small white bowl of pale green sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts
1 cup fresh parsley (finely chopped)
1 cup fresh cilantro (finely chopped)
4 garlic cloves (2 for chimichurri, 2 for garlic sauce), minced
3 tbsp red wine vinegar
1/2 tsp red chili flakes
1/2 cup olive oil (plus 2 tbsp for garlic sauce)
Salt and pepper to taste
1/2 cup Greek yogurt or mayonnaise
2 tbsp lemon juice
2 Roma tomatoes (diced)
1/4 red onion (finely diced)
2 cups mixed greens or cooked rice

Instructions

Step 1: Combine parsley, cilantro, 2 minced garlic cloves, red wine vinegar, red chili flakes, 1/2 cup olive oil, salt, and pepper in a bowl or food processor to make the chimichurri. Reserve half to drizzle on the finished bowls. Coat the chicken breasts with the remaining chimichurri and marinate in the refrigerator for 30 minutes to 1 hour.
Step 2: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side without moving, until nicely charred and the internal temperature reaches 165°F. Use tongs to flip, avoiding piercing the meat.
Step 3: Transfer the grilled chicken to a cutting board and let rest for 5 minutes. Then slice into 1/4-inch thick pieces to keep the meat juicy and tender.
Step 4: While the chicken rests, whisk together Greek yogurt or mayonnaise, 2 grated garlic cloves, lemon juice, 2 tablespoons olive oil, salt, and pepper until smooth. In a separate bowl, mix diced tomatoes and red onion with a splash of lemon juice and a pinch of salt to prepare the pico de gallo.
Step 5: Assemble the bowls by layering mixed greens or rice as the base. Top with sliced chicken, a spoonful of pico de gallo, a drizzle of reserved chimichurri, and finish with the creamy garlic sauce.

Tips & Variations

Use flat-leaf Italian parsley for the best chimichurri flavor.
Adjust the red chili flakes according to your preferred heat level.
Soak diced red onion in cold water for 5 minutes to mellow sharpness before adding to pico de gallo.
Substitute mixed greens with cooked rice or cauliflower rice for a lower-carb option.
Make extra chimichurri to use throughout the week on eggs, steak, or vegetables.

Storage

Store the grilled chicken, chimichurri, garlic sauce, and pico de gallo separately in airtight containers. Let the chicken cool to room temperature before refrigerating. Chicken keeps up to 4 days, chimichurri and garlic sauce last about one week, and pico de gallo is best within 2-3 days. Reheat chicken gently in the microwave or enjoy cold. Chicken slices can also be frozen for up to 3 months—thaw overnight before using.

How to Serve

A bowl filled with three main layers: the bottom layer is white rice that covers the whole bowl; on top of the rice, grilled chicken pieces with a charred black and golden brown texture are placed in a row across the middle; the chicken is drizzled with a bright green herb sauce. On one side, there are fresh cucumber chunks and thinly sliced red onion rings, both covered partially with a creamy light green sauce with green herb specks. On the other side, there are small red cherry tomatoes. Behind the bowl, a small white bowl with light green sauce is visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri ahead of time?

Yes, chimichurri tastes even better after sitting in the fridge for a day as the flavors deepen and meld together.

What can I serve with this chicken bowl?

Try roasted sweet potato wedges, cilantro lime cauliflower rice, black beans, grilled corn on the cob, or sliced avocado for a well-rounded meal.