Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
Juicy grilled chicken marinated in a vibrant chimichurri sauce, topped with a creamy garlic sauce and fresh pico de gallo, served over a bed of mixed greens or rice. This protein-packed, zesty meal combines classic Latin American flavors with easy grilling for a delicious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes (including marinating time)
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine, Latin American
Ingredients
Scale
For Chimichurri & Chicken
- 2 chicken breasts
- 1 cup fresh parsley, finely chopped (flat-leaf Italian recommended)
- 1 cup fresh cilantro, finely chopped
- 4 garlic cloves, minced (2 for chimichurri, 2 for garlic sauce)
- 3 tbsp red wine vinegar
- 1/2 tsp red chili flakes (adjust to preference)
- 1/2 cup olive oil (plus 2 tbsp for garlic sauce)
- Salt and pepper to taste
For Garlic Sauce
- 1/2 cup Greek yogurt or mayonnaise (Greek yogurt preferred)
- 2 tbsp lemon juice
- 2 garlic cloves, grated
- 2 tbsp olive oil
For Pico de Gallo & Bowl Base
- 2 Roma tomatoes, diced
- 1/4 red onion, finely diced (soaked in cold water for 5 minutes to mellow flavor)
- 2 cups mixed greens or cooked rice
Instructions
- Prepare Chimichurri and Marinate Chicken: In a bowl or food processor, combine parsley, cilantro, 2 minced garlic cloves, red wine vinegar, red chili flakes, 1/2 cup olive oil, salt, and pepper to make chimichurri. Reserve half for drizzling later. Coat the chicken breasts with the remaining chimichurri and marinate in the refrigerator for 30 minutes to 1 hour to infuse flavor deeply.
- Grill Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from marinade and grill for 5-7 minutes on each side, without moving it to develop char marks. Use tongs to flip and avoid piercing the meat. Ensure internal temperature reaches 165°F to ensure it is fully cooked and juicy.
- Rest and Slice Chicken: Transfer grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Then slice the chicken into 1/4-inch thick pieces for optimal tenderness and moisture retention.
- Make Garlic Sauce and Pico de Gallo: While chicken rests, whisk together Greek yogurt or mayonnaise, grated garlic cloves, lemon juice, 2 tbsp olive oil, salt, and pepper until creamy and smooth. In a separate small bowl, mix diced tomatoes and red onion with a splash of lemon juice and a pinch of salt to make the pico de gallo.
- Assemble the Bowl: Layer mixed greens or cooked rice in serving bowls as the base. Top with sliced grilled chicken, a generous spoonful of pico de gallo, a drizzle of reserved chimichurri, and finish with the creamy garlic sauce. Serve immediately for best freshness and flavor balance.
Notes
- Store each component separately in airtight containers to maintain freshness.
- Allow grilled chicken to cool to room temperature (about 20 minutes) before refrigerating.
- Grilled chicken can be kept refrigerated for up to 4 days; chimichurri and garlic sauce last about 1 week in the fridge.
- Pico de gallo is best consumed within 2-3 days to avoid excess liquid from tomatoes.
- For meal prep, assemble bowls fresh daily to prevent sogginess.
- Chimichurri flavor intensifies after a day refrigerated, making leftovers especially tasty.
- Grilled chicken slices freeze well for up to 3 months; thaw overnight before use.
Keywords: chimichurri chicken bowl, grilled chicken bowl, garlic sauce chicken, pico de gallo, Latin American chicken recipe, healthy protein bowl, meal prep chicken bowl, grilled herb chicken
