Looking for a bold, healthy dinner that delivers on flavor and satisfaction? This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant, protein-packed dish perfect for busy weeknights, meal prep, or when you’re just craving something fresh and delicious. Juicy grilled chicken meets herbaceous chimichurri, creamy garlic sauce, and a nourishing mix of sautéed greens, roasted veggies, and fresh tomatoes. It’s balanced, satisfying, and downright crave-worthy.
Why You’ll Love This Recipe
- Flavor overload: Spiced grilled chicken, zesty chimichurri, and creamy garlic sauce in every bite.
- Wholesome ingredients: Packed with lean protein, leafy greens, and roasted vegetables.
- Meal-prep friendly: Easy to make ahead and assemble for weekday lunches or dinners.
- Customizable: Swap in your favorite greens, grains, or proteins for endless variations.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil (plus more for sautéing)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper to taste
- 1 cup fresh parsley (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp red chili flakes (optional)
- 1/4 cup mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 2 cups chopped kale or greens
- 1/2 cup cherry tomatoes (diced)
- 1/2 cup roasted vegetables (like garlic cloves and red onion)
Instructions
- In a bowl, mix 2 tablespoons olive oil with paprika, cumin, salt, and pepper. Rub over the chicken and marinate for at least 30 minutes (up to overnight for best flavor).
- To make chimichurri, combine chopped parsley, 1 minced garlic clove, red wine vinegar, oregano, chili flakes, salt, pepper, and a drizzle of olive oil. Stir well and let sit to develop flavor.
- Prepare the garlic sauce by mixing mayo or Greek yogurt with 2 minced garlic cloves, lemon juice, and a splash of olive oil. Season with salt to taste.
- Grill the marinated chicken over medium-high heat for 5–7 minutes per side, or until fully cooked and nicely charred. Let rest, then slice.
- In a skillet, sauté kale with olive oil and a squeeze of lemon juice until wilted and tender, about 3–4 minutes.
- Roast garlic cloves and red onion at 400°F for 20 minutes, flipping halfway, until caramelized and soft.
- To assemble the bowls, start with sautéed greens as the base. Add sliced grilled chicken, roasted veggies, and diced cherry tomatoes.
- Top with a generous drizzle of chimichurri and garlic sauce. Serve immediately or pack for later.
Serving Suggestions
This bowl is perfect on its own, but you can also serve it with:
- Steamed quinoa or brown rice
- Warm pita bread or naan
- A side of grilled sweet corn or avocado slices
Recipe Tips
- Use chicken thighs for even juicier results if preferred.
- Make sauces ahead: Chimichurri and garlic sauce can be stored in the fridge for 3–4 days.
- Roast in batches: Double up the roasted veggies to have on hand for future meals.
- Spice it up: Add more red chili flakes or a sliced jalapeño for a kick.
Storage & Meal Prep
- Refrigerate: Store assembled bowls in airtight containers for up to 3 days. Keep sauces separate if preferred.
- Reheat: Gently warm chicken and veggies before adding fresh sauces and tomatoes.
- Freezer-friendly: Cooked chicken can be frozen for up to 2 months. Thaw overnight before reheating.
More Healthy Bowl Recipes
Final Thoughts
The Chimichurri Grilled Chicken Bowl with Garlic Sauce is everything a power bowl should be: hearty, healthy, flavorful, and simple to prepare. Whether you’re cooking for yourself, your family, or prepping meals for the week, this recipe brings big flavor with minimal fuss. Keep it in your rotation for a go-to dish that’s as nutritious as it is satisfying.
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