Chimichurri Chicken Bowl (Printable)

Marinated chicken with fresh chimichurri sauce over rice with vegetables

# What You Need:

→ 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 Assembly

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, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Stir thoroughly until well incorporated. Reserve 1/3 cup as serving sauce and set aside separately.
02 - Transfer chicken breasts to a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring all pieces are thoroughly coated. Refrigerate for minimum 30 minutes, up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat (approximately 400-425°F). Allow equipment to reach full temperature before introducing chicken.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Place on preheated surface and cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to resting plate and allow 5 minutes before slicing.
05 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion on top of each rice base.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The chicken stays impossibly juicy because the chimichurri marinade does the heavy lifting while you do absolutely nothing.
  • You can prep everything ahead and just grill when hunger strikes, making weeknight dinner feel effortless.
  • One bright, herbaceous sauce ties the whole bowl together and tastes like you spent hours in the kitchen.
02 -
  • Don't skip the resting period after grilling, I learned this the hard way when I cut into chicken too early and watched all the juices run onto the cutting board instead of staying in the meat.
  • The reserved chimichurri loses its vibrant green color and fresh taste if it gets heated or sits too long, so keep it cold and use it just before serving for maximum impact.
03 -
  • Pound your chicken breasts to even thickness before marinating so they grill uniformly and finish at the same time instead of having thin edges that burn while thick centers stay cold.
  • If you don't have a grill, a cast iron skillet works beautifully and actually gives you more control over the temperature, plus your kitchen smells incredible for days.
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