Grilled chicken, chimichurri, garlic sauce, roasted vegetables, and fresh greens for a hearty bowl.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts
→ Chimichurri Sauce
02 - 1 cup finely chopped fresh parsley
03 - 3 garlic cloves, minced
04 - 1 tablespoon red wine vinegar
05 - 1/2 teaspoon dried oregano
06 - 1/4 teaspoon red chili flakes, optional
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste
→ Chicken Marinade
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 2 tablespoons olive oil
12 - Salt and black pepper, to taste
→ Garlic Sauce
13 - 1/4 cup mayonnaise or Greek yogurt
14 - 1 tablespoon lemon juice
15 - 1 garlic clove, minced
16 - 1 teaspoon olive oil
17 - Salt, to taste
→ Vegetables
18 - 2 cups chopped kale or mixed greens
19 - 1/2 cup diced cherry tomatoes
20 - 1/2 cup roasted vegetables such as garlic cloves and red onion
# Directions:
01 - Combine olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Coat chicken breasts thoroughly and marinate for 30 minutes.
02 - Mix chopped parsley, minced garlic, red wine vinegar, dried oregano, chili flakes, salt, black pepper, and olive oil in a small bowl. Set aside.
03 - Whisk together mayonnaise or Greek yogurt, garlic, lemon juice, olive oil, and a pinch of salt until smooth. Refrigerate until serving.
04 - Preheat grill to medium-high. Cook marinated chicken 5 to 7 minutes per side, or until internal temperature reaches 165°F. Let rest, then slice.
05 - Heat olive oil in a skillet over medium. Add chopped kale or greens and a splash of lemon juice. Sauté until just wilted.
06 - Preheat oven to 400°F. Toss garlic cloves and red onion with olive oil, spread on a baking sheet, and roast 20 minutes, turning halfway through.
07 - Divide sautéed greens into serving bowls. Top with sliced grilled chicken, roasted vegetables, and diced cherry tomatoes.
08 - Spoon chimichurri over chicken and drizzle with garlic sauce. Serve immediately.
