Chimichurri chicken garlic bowl has become my go-to for a quick, flavorful weeknight meal. I first tasted something similar at a little Argentinian cafe, and the bright, herbaceous chimichurri sauce combined with tender, garlicky chicken just blew me away. I knew I had to recreate that magic at home! This easy chimichurri chicken garlic bowl is surprisingly simple to make, bursting with fresh ingredients and vibrant flavors that will transport your taste buds. The aroma of grilled chicken mingling with fresh herbs and garlic is absolutely irresistible. Let’s get cooking!
Why You’ll Love This Chimichurri Chicken Garlic Bowl
Get ready to fall in love with this incredible dish. It’s packed with flavor and so satisfying!
- Incredibly Flavorful: The vibrant chimichurri sauce and savory garlic chicken create a flavor explosion.
- Quick & Easy Prep: Perfect for busy weeknights, this recipe comes together fast.
- Healthy & Wholesome: This healthy chimichurri chicken garlic bowl is loaded with fresh ingredients.
- Customizable: Easily adjust the spice level or swap out greens.
- Versatile: Great for lunches, dinners, or even meal prep.
- Nutrient-Rich: Packed with protein and fresh herbs, it’s a truly healthy chimichurri chicken garlic bowl option.
- Visually Appealing: The bright colors make it a feast for the eyes as well as the palate.
Ingredients for Chimichurri Chicken Garlic Bowl
Whipping up these amazing chimichurri chicken bowl ingredients is simpler than you think! Here’s what you’ll need to create this vibrant dish:
- 2 boneless chicken breasts – the star of our bowl!
- 1 cup fresh parsley, finely chopped – this is the heart of the chimichurri.
- 4 cloves garlic, minced – divided for the marinade, chimichurri, and garlic sauce; essential for that punchy flavor.
- 2/3 cup red wine vinegar – provides a lovely tang in both the marinade and chimichurri.
- 1/2 cup extra virgin olive oil – the base for our flavorful sauces.
- 1/2 teaspoon red pepper flakes – for a gentle kick in the chimichurri.
- 1 cup mayonnaise – creamy base for our garlic sauce.
- 1/2 cup sour cream or Greek yogurt – adds richness and a slight tang to the garlic sauce.
- 1 tablespoon fresh lemon juice – brightens up the garlic sauce.
- 1 cup diced fresh tomatoes – for a burst of freshness and color.
- 2 cups fresh spinach or arugula – a healthy bed for our chicken.
- Salt and freshly ground black pepper to taste – to enhance all the wonderful flavors.
How to Make Chimichurri Chicken Garlic Bowl
Let’s get cooking! This recipe breaks down making a delicious chimichurri chicken garlic recipe into simple steps. You’ll have a vibrant and flavorful meal ready in no time.
Marinating the Chicken
Step 1: In a medium bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons chopped parsley, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and coat them thoroughly. For the best flavor, marinate for at least 30 minutes, or ideally 2 hours or even overnight in the refrigerator.
Preparing the Chimichurri Sauce
Step 2: Now for that vibrant sauce! Combine the remaining fresh parsley, 2 cloves garlic, red pepper flakes, 1/3 cup red wine vinegar, and 1/4 cup olive oil in a food processor. Add 1/2 teaspoon salt. Pulse until the ingredients are well combined but still maintain a slightly chunky texture. Transfer this beautiful chimichurri to a small bowl and set aside.
Making the Garlic Sauce
Step 3: In a separate bowl, blend 1 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt), 1 tablespoon fresh lemon juice, the remaining minced garlic, and a pinch of salt until it’s wonderfully smooth and creamy. Refrigerate this garlic sauce until you’re ready to assemble your bowls.
Grilling the Chicken
Step 4: Preheat your grill to medium-high heat, aiming for around 200°C (400°F). Carefully remove the chicken from its marinade, letting any excess drip off. Grill for about 5-7 minutes per side. You’re looking for lovely char marks and an internal temperature of 74°C (165°F) when checked with a meat thermometer. Learn more about safe food temperatures. Let the chicken rest for 5 minutes before slicing.
Assembling the Bowl
Step 5: Time to build your masterpiece! Divide the fresh greens, like spinach or arugula, between your serving bowls. Arrange the sliced grilled chicken over the greens. Generously drizzle the prepared chimichurri sauce all over the chicken. Top with the diced fresh tomatoes and finish with a dollop of that creamy garlic sauce. This completes your perfect garlic chicken chimichurri bowl!
Pro Tips for the Best Chimichurri Chicken Garlic Bowl
Want to elevate your bowl game? I’ve picked up a few tricks over the years that make this dish truly shine. Following these simple suggestions will guarantee a fantastic meal every time.
- Don’t Skimp on the Marinating Time: For the most tender and flavorful chicken, let it soak in the marinade for at least 2 hours, or even overnight. This makes a huge difference!
- Fresh Herbs are Key: Use the freshest parsley you can find for both the chimichurri and the marinade. It makes the sauce incredibly bright and aromatic.
- Taste and Adjust: Always taste your chimichurri and garlic sauce before serving. Adjust salt, pepper, or vinegar to your liking. Everyone’s palate is different!
- Grill Marks Matter: Don’t be afraid to get a nice char on the chicken. It adds a delicious smoky depth to the bowl.
What’s the secret to perfect Chimichurri Chicken Garlic Bowl?
The real secret to the best chimichurri chicken garlic bowl is balancing the fresh, herbaceous chimichurri with a creamy, garlicky sauce. Don’t over-process the chimichurri; a little texture is good! And ensure your chicken is perfectly grilled and rested.
Can I make Chimichurri Chicken Garlic Bowl ahead of time?
Absolutely! This recipe is fantastic for chimichurri chicken bowl meal prep. You can prepare the chimichurri and garlic sauce a day in advance. Grill the chicken and store it separately. Assemble just before serving for the freshest taste, or store components and assemble within 2-3 days.
How do I avoid common mistakes with Chimichurri Chicken Garlic Bowl?
A common pitfall is overcooking the chicken, making it dry. Ensure you grill to an internal temperature of 74°C (165°F) and let it rest. Also, don’t blend the chimichurri into a paste; keep some texture for the best mouthfeel.
Best Ways to Serve Chimichurri Chicken Garlic Bowl
This vibrant chimichurri chicken bowl for dinner is incredibly versatile! For a complete meal, I love serving it alongside a simple quinoa or brown rice pilaf to soak up all those delicious sauces. You could also add some roasted sweet potatoes or grilled corn for extra flavor and texture. Don’t forget a side of crusty bread to mop up any leftover chimichurri – it’s that good! This dish is perfect for a quick weeknight meal or an impressive lunch that travels well.
Nutrition Facts for Chimichurri Chicken Garlic Bowl
This chimichurri chicken garlic bowl is a delicious and satisfying meal. Here’s a breakdown of the estimated nutrition per serving:
- Calories: 600
- Fat: 45g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Protein: 35g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 70mg
Nutritional values are estimates and may vary based on specific ingredients used in your garlic chicken chimichurri recipe bowl.
How to Store and Reheat Chimichurri Chicken Garlic Bowl
This chimichurri chicken garlic bowl is a fantastic option for meal prep, thanks to its robust flavors that hold up well. Once your delicious bowl has cooled completely, portion it into airtight containers. For the best quality, store individual servings in the refrigerator for up to 3 to 4 days. If you want to stock up for longer, this dish freezes beautifully; simply wrap each serving securely and freeze for up to 3 months. This makes your chimichurri chicken bowl meal prep a breeze for busy weeks!
When you’re ready to enjoy your stored bowl, reheating is simple. You can gently warm it in a microwave-safe dish for 1-2 minutes, stirring halfway through, until heated through. Alternatively, reheat it on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauces. For an even better texture, you can reheat the chicken and any grains separately and then assemble with fresh greens and sauces.
Frequently Asked Questions About Chimichurri Chicken Garlic Bowl
Can I use chicken thighs instead of breasts for this chimichurri chicken garlic bowl?
Absolutely! Chicken thighs are a fantastic alternative and often more forgiving, staying incredibly moist. If using thighs, adjust grilling time slightly as they may take a few minutes longer to reach an internal temperature of 74°C (165°F). They also absorb the marinade beautifully, making for an even more flavorful chimichurri chicken garlic recipe.
What are some good side dishes to serve with this garlic chicken chimichurri bowl?
This bowl is quite complete on its own, but if you’re looking to round out your meal, consider serving it with some fluffy rice, quinoa, or even some grilled corn on the cob. A simple side salad with a light vinaigrette also complements the rich flavors perfectly. These additions make it a complete and satisfying meal.
How do I store leftover chimichurri chicken garlic bowl?
For the best results, store the components separately. Keep the grilled chicken, chimichurri sauce, garlic sauce, and any grains or greens in airtight containers in the refrigerator for up to 3 days. This helps maintain the freshness and texture of each element. When ready to eat, reassemble and enjoy!
I’m new to making this dish, how to make chimichurri chicken garlic bowl easily?
The key to an easy experience is organization! Prep your sauces and chop your vegetables ahead of time. Marinating the chicken overnight significantly boosts flavor and tenderness, so you can grill it quickly when you’re ready. Don’t be afraid to use pre-chopped garlic or herbs if you’re in a real pinch for time. The steps are straightforward, and the result is always worth it!
Variations of Chimichurri Chicken Garlic Bowl You Can Try
This versatile chimichurri chicken garlic bowl is a fantastic base for endless delicious customizations! Don’t be afraid to get creative with these chimichurri chicken bowl variations.
- Spicy Kick: Amp up the heat by adding a finely diced jalapeño or serrano pepper to the chimichurri sauce, or a pinch of cayenne pepper to the garlic sauce. This creates a wonderfully spicy chimichurri chicken garlic bowl.
- Vegetarian Delight: Swap the chicken for grilled halloumi cheese, pan-fried tofu, or roasted chickpeas for a satisfying vegetarian or vegan option. Ensure your garlic sauce uses vegan mayo and Greek yogurt alternatives.
- Flavor Boost: Add roasted garlic cloves to the garlic sauce for an even deeper, sweeter garlic flavor. You could also incorporate toasted nuts like almonds or walnuts into the chimichurri for added texture and richness.
- Grain Bowls: Instead of greens, serve this over a bed of fluffy quinoa, brown rice, or even cauliflower rice for a heartier, grain-based meal. This transforms it into a delicious chimichurri chicken and garlic rice bowl.
Chimichurri Chicken Garlic Bowl: 1 Must-Try Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful Chimichurri Chicken Garlic Bowl featuring juicy grilled chicken, fresh greens, tomatoes, and zesty sauces. This easy recipe is perfect for a quick and healthy lunch or dinner.
Ingredients
- 2 boneless chicken breasts
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 cup diced fresh tomatoes
- 2 cups fresh spinach or arugula
- Salt and freshly ground black pepper to taste
Instructions
- Marinate the chicken: In a medium bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons chopped parsley, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts and coat thoroughly. Marinate for at least 30 minutes, preferably 2 hours or overnight in the refrigerator.
- Prepare the chimichurri sauce: Combine remaining fresh parsley, 2 cloves garlic, red pepper flakes, 1/3 cup red wine vinegar, 1/4 cup olive oil, and 1/2 teaspoon salt in a food processor. Pulse until ingredients are well combined but still maintaining a slightly chunky texture. Transfer to a small bowl and set aside.
- Prepare the garlic sauce: In a separate bowl, blend mayonnaise, sour cream (or Greek yogurt), lemon juice, remaining minced garlic, and a pinch of salt until smooth. Refrigerate until ready to serve.
- Grill the chicken: Preheat grill to medium-high heat (approximately 200°C). Remove chicken from marinade and grill for 5-7 minutes per side until charred and internal temperature reaches 74°C. Allow to rest for 5 minutes before slicing into strips.
- Assemble the bowl: Divide fresh greens between serving bowls. Top with sliced grilled chicken. Drizzle generously with chimichurri sauce. Add diced tomatoes and finish with a dollop of garlic sauce. Serve immediately.
Notes
- For deeper flavor and extra tenderness, marinate the chicken overnight.
- Adjust the amount of red pepper flakes in the chimichurri sauce to your spice preference.
- This dish is versatile and can be served warm or cold, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg