Description
Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and flavorful dish that brings a taste of summer to your table. Juicy, marinated chicken grilled to perfection is served over fluffy rice or quinoa, topped with a creamy garlic sauce and fresh vegetables. This bowl isn’t just a feast for the senses; it’s perfect for meal prep or impressing guests at gatherings. Each bite bursts with zesty goodness and herbaceous delight!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup flat-leaf parsley, chopped
- ½ cup cilantro, chopped
- 4 garlic cloves
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a blender, combine parsley, cilantro, garlic, red wine vinegar, salt, pepper, and olive oil; blend until slightly chunky.
- Place chicken in a zip-top bag or dish; pour half of the chimichurri marinade over the chicken. Marinate in the fridge for at least one hour.
- Preheat grill to medium-high heat (375°F). Remove chicken from marinade and discard leftover marinade. Grill chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F.
- For the garlic sauce, mix mayonnaise, lemon juice, garlic powder, salt, and pepper in a bowl until smooth.
- Let chicken rest for five minutes before slicing. Serve over rice or quinoa topped with sliced avocado and fresh veggies, drizzling generously with garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg