Chimichurri Chicken Bowl (Printable)

Marinated chicken with fresh herb sauce over rice and vegetables

# Ingredient List:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped or 2 teaspoons dried
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl Components

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped for garnish
19 - Lime wedges for serving

# How-To Steps:

01 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Mix thoroughly until well integrated. Separate and reserve 1/3 cup as finishing sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for minimum 30 minutes, or up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat. Remove chicken from marinade and season both sides with additional salt and pepper.
04 - Grill or pan-cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a clean surface and rest for 5 minutes before slicing.
05 - Divide cooked rice evenly among 4 serving bowls. Distribute sliced chicken, cherry tomatoes, cucumber, avocado, and red onion on top of each portion.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs and serve with lime wedges on the side.

# Expert Hints:

01 -
  • It comes together faster than you'd think: Most of the time goes into marinating, so you're actually hands-on for maybe 20 minutes.
  • The chimichurri is a total game-changer: Once you master this sauce, you'll find yourself drizzling it on everything from eggs to roasted vegetables.
  • It's flexible enough for weeknight dinners but impressive enough for guests: People always assume you spent more effort than you actually did.
02 -
  • Don't skip the resting period after cooking: I once cut into the chicken immediately and watched all those good juices run out onto the plate; now I always wait those five minutes, and it makes a noticeable difference in how tender and moist the meat stays.
  • Reserve your sauce before the chicken touches it: Raw chicken marinade isn't safe to eat, so that separate container of sauce is non-negotiable; it sounds obvious, but I've seen people forget this step and regret it.
03 -
  • Pound your chicken breasts to even thickness before marinating: This ensures they cook at the same rate and stay juicy rather than ending up with dry edges and an undercooked center.
  • Let the chimichurri sit for at least 15 minutes before using it: The flavors need time to meld, and a fresh-mixed sauce tastes noticeably sharper and less cohesive than one that's had time to settle.
Go Back