Save Pin My neighbor handed me a jar of chimichurri last summer, and I'll admit, I had no idea what to do with it beyond spreading it on bread. That weekend, I threw some chicken on the grill out of desperation, brushed it with that vibrant green sauce, and suddenly my whole backyard smelled like an Argentine steakhouse. The chicken came off juicy and crackling, and when I piled it over rice with fresh tomatoes and avocado, my kids actually asked for seconds without complaining.
I made this for a potluck once thinking no one would touch it because it looked too fancy, but someone came back asking for the recipe before dessert was even served. That's when I realized this bowl doesn't need to be intimidating or pretentious, just fresh and honest.
Ingredients
- Fresh parsley and cilantro: These are the backbone of everything, so don't even think about dried herbs here, they need to be bright and alive to do their job.
- Garlic cloves: Mince them small so they distribute evenly and don't get overpowering in any single bite.
- Fresh oregano: This herb gives chimichurri its signature personality, but dried works if that's what you have on hand.
- Extra-virgin olive oil: The quality matters more than you'd think because it's the main player, so grab something you actually enjoy tasting.
- Red wine vinegar: This cuts through the richness and keeps the sauce from becoming heavy or one-dimensional.
- Red pepper flakes: A small amount adds heat and complexity without making anyone reach for water.
- Chicken breasts: Pound them to an even thickness so they cook at the same speed and stay moist throughout.
- White or brown rice: Cook it a day ahead if you want to save time, it actually tastes better when it's had time to rest anyway.
- Cherry tomatoes: These hold their shape better than regular tomatoes and give you little bursts of sweetness in each bite.
- Cucumber: Dice it fresh right before assembly so it stays crisp and watery rather than getting soggy.
- Avocado: Slice just before serving or it'll turn that sad grayish color, trust me on this one.
- Red onion: Thin slices stay delicate and their bite plays nicely against the herb sauce without overwhelming your palate.
Instructions
- Make your chimichurri:
- Combine the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl and stir until it looks like a loose, herbaceous paste. The color should be a brilliant green, almost glowing, which is how you know everything's working together.
- Reserve your sauce:
- Before you do anything else, scoop out about a third of the chimichurri into a separate container and refrigerate it, this is your finishing touch that won't lose its brightness on the heat.
- Marinate the chicken:
- Put your chicken breasts in a resealable bag or shallow dish and pour the remaining chimichurri all over them, making sure each piece gets coated on both sides. Slide it into the fridge for at least thirty minutes, though four hours is even better if you're planning ahead.
- Get your grill ready:
- Heat a grill, grill pan, or skillet to medium-high heat and let it get properly hot so you'll get nice golden marks on the chicken. Remove the chicken from the marinade, pat off any excess (you don't want it to smoke), and season both sides with a pinch of salt and pepper.
- Cook the chicken:
- Lay the chicken on the hot grill and don't move it around for about six to seven minutes, then flip it and cook the other side for another six to seven minutes until the juices run clear when you cut into the thickest part. Let it rest for five minutes after it comes off the heat so the juices redistribute and it stays tender when you slice.
- Slice with intention:
- Cut the chicken against the grain so each bite feels tender and succulent rather than tough and stringy.
- Assemble your bowls:
- Start with a bed of warm rice in each bowl, then arrange the sliced chicken, cherry tomatoes, cucumber, avocado, and red onion on top like you're creating a little edible painting. The colors matter here, not just for Instagram but because variety in one bite keeps things interesting.
- Finish with the good stuff:
- Drizzle that reserved chimichurri all over everything, scatter some fresh cilantro or parsley on top, and add a lime wedge on the side so people can squeeze as much brightness as they want. The lime is essential, it's the exclamation point at the end of the sentence.
Save Pin My son once declared at dinner that this was the first healthy meal he actually wanted to eat twice, and I realized that sometimes the best thing you can do in the kitchen is prove that good food doesn't have to feel like punishment. That moment made me start thinking about cooking differently.
Why This Works as a Bowl
There's something satisfying about a bowl that gives you protein, vegetables, and carbs all in one place without feeling like a thrown-together mess. The rice acts as an absorber for all those chimichurri juices, the fresh vegetables provide texture and brightness, and the chicken brings substance. You can customize it without apology, add or remove whatever doesn't speak to you, and it still feels like a complete, intentional meal rather than leftovers happening together.
Timing and Make-Ahead Strategy
The beauty of this recipe is that almost everything can be prepped ahead, which is perfect for when you're busy but still want to eat well. Cook the rice the night before, wash and chop your vegetables in the morning, and make the chimichurri whenever you have five minutes, it actually gets better as it sits. The only things that need last-minute attention are slicing the avocado and grilling the chicken, which combined takes less than twenty minutes once you're ready to eat.
Variations and Swaps
This bowl is forgiving and encourages creativity, so don't feel locked into doing exactly what the recipe says. If you prefer chicken thighs because they're less likely to dry out, use those instead of breasts. Swap cauliflower rice if you're going low-carb, add grilled corn or crumbled feta for richness, or throw in some black beans for extra protein and earthiness. The chimichurri works with all of it, which is why this sauce has survived centuries and continents.
- Thighs are more forgiving than breasts and take beautifully to the grill without drying out.
- Cauliflower rice keeps the bowl lighter while still filling you up.
- Fresh lime juice squeezed over everything is never unnecessary.
Save Pin This bowl became a regular in my rotation not because it's complicated or trendy, but because it tastes bright and alive no matter what season it is or what kind of day I've had. That's the kind of meal worth mastering.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes in the refrigerator. For deeper flavor penetration, you can marinate up to 4 hours. Avoid exceeding 4 hours as the acid in the vinegar may start to break down the meat texture.
- → Can I make chimichurri sauce ahead of time?
Yes, chimichurri sauce actually improves after sitting for a few hours or overnight. Store it in an airtight container in the refrigerator for up to one week. The flavors will meld together beautifully over time.
- → What's the best way to cook the chicken?
A grill or grill pan works best for those classic char marks and smoky flavor. Alternatively, use a cast-iron skillet or regular pan on medium-high heat. Cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- → Can I use other proteins in this bowl?
Absolutely. Steak, shrimp, or even tofu work wonderfully with chimichurri. Adjust cooking times accordingly—steak needs similar time to chicken, shrimp cooks in 3-4 minutes total, and tofu benefits from 15 minutes of pan-frying.
- → How do I store leftovers?
Store components separately in airtight containers. Keep rice, chicken, and vegetables refrigerated for up to 4 days. The chimichurri sauce stays fresh for one week. Reheat chicken gently and assemble bowls just before serving for best texture.
- → What can I substitute for cilantro?
If you dislike cilantro, increase the parsley amount or add fresh basil for a different aromatic profile. Flat-leaf parsley provides a similar fresh, herbaceous note that complements the chimichurri beautifully.