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Chimichurri Chicken Bowls with Garlic Sauce

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A vibrant and hearty bowl featuring marinated chicken, zesty chimichurri, creamy garlic sauce, and fresh veggies, perfect for any occasion.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp fresh oregano, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 2 cups cooked rice
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 cup sliced red onion
  • 1 lime, cut into wedges
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp olive oil

Instructions

  1. Make the Chimichurri: In a bowl, combine the parsley, cilantro, oregano, 4 cloves of minced garlic, red pepper flakes, red wine vinegar, 1/2 cup of olive oil, and season with salt and black pepper.
  2. Marinate the Chicken: Pour half of the chimichurri over the chicken breasts and let marinate in the fridge for 20–30 minutes.
  3. Grill the Chicken: Preheat your grill and cook the marinated chicken for 6–7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
  4. Whisk Together the Garlic Sauce: In a small bowl, mix mayonnaise, sour cream, 3 cloves of minced garlic, lemon juice, 1 tsp of olive oil, and season with salt and pepper.
  5. Assemble the Bowls: Divide the rice among bowls, top with sliced chicken, reserved chimichurri, cherry tomatoes, avocado, and red onion. Drizzle with garlic sauce, and serve with lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/chimichurri-chicken-bowls-garlic-sauce/

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