Save It This Chimichurri Grilled Chicken Bowl with Garlic Sauce is my answer when nothing but vibrant flavors and a hearty balanced meal will do. Juicy grilled chicken gets a major upgrade with a bright homemade chimichurri and a cooling garlic sauce. Everything is built over a base of sautéed greens and finished with a pop of sweet tomatoes and caramelized roasted vegetables. Whether you are meal prepping or craving a dinner that feels both indulgent and wholesome this bowl is a reliable crowd-pleaser at my house.
When I first made this for my sister she could not stop raving about the sauces and now asks for the recipe every month. My kids love to help assemble their own bowls around the table.
Ingredients
- Boneless skinless chicken breasts or thighs: Choose whichever you prefer for juiciness and flavor
- Olive oil: Use extra virgin for maximum flavor in the marinade and chimichurri
- Smoked paprika: Adds subtle heat and smokiness Try to source Spanish or Hungarian varieties
- Cumin: Brings warm earthiness to the marinade Always check freshness for bold flavor
- Salt and black pepper: Season to taste Always use fresh-cracked pepper if possible
- Fresh parsley: The star of the chimichurri Look for vibrant leaves without wilting
- Garlic cloves: For deep layers in both chimichurri and garlic sauce Firm bulbs are best for boldest flavor
- Red wine vinegar: Gives bright acidity to the chimichurri Choose one without added sweeteners
- Dried oregano: Delivers herbal notes Always rub between fingers before using to release aroma
- Red chili flakes: Optional for extra kick Adjust based on your heat preferences
- Mayonnaise or Greek yogurt: Pick your favorite for the garlic sauce Greek yogurt adds tang mayonnaise is rich
- Lemon juice: Balances and brightens Find heavy tightly-skinned lemons for best juice yield
- Chopped kale or greens: Provides the hearty nutrient-packed base Use sturdy greens for best results
- Cherry tomatoes: For sweet juicy contrast to the garlic sauce and roasted vegetables Always select ripe firm tomatoes
- Roasted vegetables (like garlic and red onion): Roasting caramelizes and brings out sweetness Pick vegetables with tight papery skin and no dark spots
Instructions
- Marinate the Chicken:
- Combine olive oil smoked paprika cumin salt and pepper in a bowl Stir well until you have a smooth paste Rub this mixture all over the chicken and allow it to marinate for at least 30 minutes in the fridge I always find that a longer marinate results in juicier more flavorful chicken
- Make the Chimichurri:
- Finely chop parsley and garlic Mix together with red wine vinegar dried oregano optional chili flakes salt pepper and olive oil Stir well Let this sauce rest for at least 10 minutes so the flavors meld together Fresh parsley really shines here
- Prepare the Garlic Sauce:
- Stir together mayonnaise or Greek yogurt with minced garlic lemon juice and a splash of olive oil Season lightly with salt Mix until creamy smooth Taste and adjust lemon or salt if necessary The goal is a tangy garlicky kick
- Grill the Chicken:
- Preheat your grill or grill pan to medium high Heat Place chicken on hot grates Grill undisturbed for 5 to 7 minutes per side depending on thickness The chicken should show grill marks and be cooked through but still juicy Let it rest five minutes before slicing to keep it moist
- Sauté the Greens:
- In a skillet heat olive oil over medium Add chopped kale or greens and a dash of lemon juice Sauté until the greens wilt and darken about three to four minutes Stir frequently to prevent burning I like to keep mine tender but still bright green
- Roast the Vegetables:
- Arrange garlic cloves and red onion wedges on a baking tray Drizzle lightly with olive oil Roast in a hot oven at 400 degrees Fahrenheit for 20 minutes flipping halfway The vegetables should be caramelized around the edges and slightly soft
- Assemble the Bowl:
- Layer sautéed greens at the bottom of your bowl Tuck in a handful of cherry tomatoes and a spoonful of roasted vegetables Top with thick slices of grilled chicken Drizzle the chimichurri generously then finish with dollops of the creamy garlic sauce If you have leftover herbs sprinkle on top for color
Save It My friend Katie started making this bowl for her office lunches and now her coworkers always want to swap recipes It is that good and so easy to pack up
Storage Tips
Store leftover assembled bowls in airtight containers in the fridge for up to three days Keep sauces separate for best texture and drizzle fresh when serving Reheat chicken and veggies gently in a microwave or on the stovetop to avoid drying out
Ingredient Substitutions
Swap kale for spinach or chard if that is what you have Chicken thighs are great if you like a more succulent texture For a dairy free option use all mayo in the garlic sauce
Serving Suggestions
Give bowls a pop of crunch with toasted pepitas or a handful of sliced radish For a heartier meal add a scoop of your favorite cooked grain like farro or brown rice A little grated feta or cotija cheese takes the whole dish up a notch on flavor
Cultural and Historical Context
Chimichurri sauce is an essential part of Argentine grilling culture known for its herby vinaigrette qualities and always served alongside beef or chicken This bowl adapts those classic South American flavors into a weeknight style with lots of colorful veggies and the creamy garlic sauce adding a Mediterranean twist
Seasonal Adaptations
Use whatever vegetables are best and freshest Swap in roasted squash in the fall or grilled zucchini in summer Try basil or cilantro in the chimichurri in hotter months Roast sweet potato for extra color during winter I love how the base of this bowl changes with the seasons and keeps the dish feeling new every time
Freezer Meal Conversion
You can freeze grilled sliced chicken and roasted vegetables separately Let defrost overnight in the fridge and reheat gently Make fresh sauces for the best flavor The greens wilt if frozen so prep those day of
Save It Grab a bowl and dig in These vibrant flavors come together like magic for a satisfying meal any night of the week
Recipe FAQs
- → How do I ensure the chicken stays juicy on the grill?
Marinate the chicken for at least 30 minutes and avoid overcooking. Letting it rest after grilling keeps it juicy.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs offer a richer flavor and extra tenderness—just adjust grill time as needed.
- → What can I use if I don’t have fresh parsley for chimichurri?
Fresh cilantro or a mix of parsley and cilantro can work well for chimichurri’s herb base.
- → Is there a dairy-free option for the garlic sauce?
Use a dairy-free yogurt or vegan mayo for a creamy, dairy-free garlic sauce alternative.
- → What side dishes pair well with this bowl?
Serve with quinoa, brown rice, or crusty bread for extra texture and heartiness alongside your bowl.
- → Can I prep the ingredients ahead for meal planning?
Yes, grill the chicken, make sauces, and roast veggies in advance to quickly assemble bowls during the week.