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Chimichurri Grilled Chicken Bowl with Garlic Sauce

Chimichurri Grilled Chicken Bowl with Garlic Sauce
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Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and wholesome meal that brings together juicy grilled chicken, zesty chimichurri sauce, and creamy garlic goodness. Perfect for busy weeknights or family gatherings, this dish is not only flavorful but also highly customizable to fit your dietary preferences. With its quick preparation time and make-ahead convenience, it’s an ideal choice for meal prepping or impressing guests. Whether served over rice or quinoa and topped with fresh vegetables, this bowl is sure to satisfy your cravings while delivering a nutritious punch.

Ingredients

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  • 4 boneless skinless chicken thighs
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 4 garlic cloves, minced (divided)
  • 3 tablespoons apple cider vinegar
  • 1/2 cup mayonnaise
  • Cooked rice or quinoa for serving
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chimichurri (for marinating)
  • 1 teaspoon red chili flakes
  • 2 tablespoons lemon juice
  • Optional toppings: 1 avocado, sliced; 1 cup roasted vegetables; 1/2 cup pickled onions

Instructions

  1. Prepare the Chimichurri Sauce: In a bowl, mix parsley, cilantro, 4 minced garlic cloves, apple cider vinegar, olive oil, salt, pepper, and red chili flakes. Let sit for 15 minutes.
  2. Make the Garlic Sauce: Whisk together mayonnaise, lemon juice, and 4 minced garlic cloves in a separate bowl until smooth.
  3. Marinate the Chicken: Coat chicken thighs with olive oil, salt, pepper, and two spoonfuls of chimichurri. Marinate in the fridge for at least 30 minutes.
  4. Grill the Chicken: Preheat grill to medium-high heat. Grill chicken thighs for about 5-7 minutes per side until fully cooked and charred.
  5. Assemble Bowls: Layer cooked rice or quinoa in bowls; top with grilled chicken and generous amounts of chimichurri and garlic sauce.

Nutrition

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