Save Ready to level up your dinner game? This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a flavor-packed, protein-rich dish perfect for easy dinners, healthy lunch meal prep, or a quick yet satisfying weeknight meal. Juicy grilled chicken is seasoned to perfection and topped with vibrant chimichurri sauce, then paired with creamy garlic sauce and a bed of sautéed greens, roasted vegetables, and fresh tomatoes. It’s the ultimate combination of bold flavors and balanced textures perfect for anyone craving nutritious yet mouthwatering food ideas. Whether you’re exploring new dinner ideas or just want a go-to easy recipe, this bowl is sure to impress.
Last summer, I made these bowls for my family after a busy weekday, and everyone was amazed by the fresh flavors and vibrant sauces. It's become our favorite way to enjoy grilled chicken, especially when we want something light but filling at the end of a hectic day.
Ingredients
- Boneless, skinless chicken breasts or thighs: 2 pieces
- Olive oil: 2 tbsp (plus more for sautéing)
- Smoked paprika: 1 tsp
- Cumin: 1/2 tsp
- Salt and black pepper: To taste
- Fresh parsley: 1 cup, finely chopped
- Garlic cloves: 3, minced
- Red wine vinegar: 1 tbsp
- Dried oregano: 1/2 tsp
- Red chili flakes (optional): 1/4 tsp
- Mayonnaise or Greek yogurt: 1/4 cup
- Lemon juice: 1 tbsp
- Chopped kale or greens: 2 cups
- Cherry tomatoes: 1/2 cup, diced
- Roasted vegetables (like garlic cloves and red onion): 1/2 cup
Instructions
- Marinate the Chicken:
- In a bowl, mix olive oil, paprika, cumin, salt, and pepper. Rub over chicken and let marinate for at least 30 minutes.
- Make the Chimichurri Sauce:
- Mix chopped parsley, minced garlic, red wine vinegar, oregano, chili flakes, salt, pepper, and olive oil. Set aside.
- Prepare Garlic Sauce:
- Stir together mayo or Greek yogurt, garlic, lemon juice, and a bit of olive oil. Season with salt.
- Grill the Chicken:
- Grill chicken on medium-high heat for 5 minutes per side, or until cooked through. Let rest before slicing.
- Sauté the Greens:
- Sauté kale in olive oil and lemon juice until wilted.
- Roast the Vegetables:
- Roast garlic cloves and red onions at 400°F for 20 minutes, flipping halfway.
- Assemble the Bowl:
- Place sautéed greens as the base, top with sliced chicken, roasted veggies, and tomatoes. Drizzle chimichurri over the chicken and finish with garlic sauce.
Save Whenever we have gatherings, these bowls get all the compliments, especially from my kids who love making their own combinations at the table. It’s a hit for entertaining or quiet nights in.
Make Ahead Tips
You can prep the veggies and sauces up to a day before. Simply store in airtight containers in the fridge and assemble when ready to serve.
Variations
Feel free to swap chicken for tofu or shrimp. Try adding grains like quinoa or brown rice for extra texture and nutrition.
Serving Suggestions
Pair with a crisp salad or serve alongside warm pita bread for a complete meal. A squeeze of fresh lemon elevates all the flavors.
Save This bowl brings together bold hits of flavor and loads of nourishing ingredients. Try it for your next easy dinner or meal prep session.
Kitchen Tips & Answers
- → What cut of chicken can I use?
Boneless, skinless chicken breasts or thighs both work well for grilling and hold up to bold flavors.
- → How do I make chimichurri sauce?
Mix finely chopped parsley, garlic, red wine vinegar, oregano, chili flakes, olive oil, salt, and pepper for a vibrant sauce.
- → Can I substitute the garlic sauce ingredients?
Use either mayonnaise or Greek yogurt as the base, combined with minced garlic and lemon juice for tang.
- → What vegetables pair best in the bowl?
Roasted garlic and red onion add sweetness, while greens like kale provide balance and texture.
- → How do I cook chicken evenly on the grill?
Grill on medium-high for 5–7 minutes per side until cooked through, allowing it to rest before slicing.
- → Is this suitable for meal prep?
Yes, all components can be made ahead and assembled for quick lunches or dinners throughout the week.