Enjoy grilled chicken with zesty chimichurri, creamy garlic sauce, greens, tomatoes, and roasted vegetables.
# What you'll need:
→ Protein and Marinade
01 - 2 boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil, divided use
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Salt and freshly ground black pepper, to taste
→ Chimichurri Sauce
06 - 1 cup fresh parsley, finely chopped
07 - 3 garlic cloves, minced
08 - 1 tablespoon red wine vinegar
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon red chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - 1 tablespoon olive oil
→ 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
→ Vegetable Base
18 - 2 cups chopped kale or assorted hearty greens
19 - 1/2 cup cherry tomatoes, diced
20 - 1/2 cup roasted vegetables such as garlic cloves and red onion
# Method:
01 - Combine 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper in a mixing bowl. Coat the chicken thoroughly and refrigerate for a minimum of 30 minutes.
02 - Stir together chopped parsley, minced garlic, red wine vinegar, oregano, red chili flakes, salt, pepper, and 1 tablespoon olive oil in a small bowl. Set aside to infuse flavors.
03 - Blend mayonnaise or Greek yogurt, lemon juice, minced garlic, 1 teaspoon olive oil, and salt in a separate bowl until smooth.
04 - Heat grill or skillet over medium-high. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest before slicing.
05 - In a pan over medium heat, sauté kale or greens with a drizzle of olive oil and splash of lemon juice until wilted.
06 - Spread garlic cloves and red onion on a baking sheet. Roast in a preheated 400°F oven for 20 minutes, turning halfway through, until tender and golden.
07 - Layer sautéed greens at the base of each serving bowl. Arrange sliced grilled chicken, roasted vegetables, and diced tomatoes atop the greens.
08 - Drizzle bowls with chimichurri sauce over chicken and finish with a spoonful of garlic sauce before serving.
