Too hot to turn on the oven? This Chimichurri Grilled Chicken Bowl is the perfect solution for your family dinner tonight.
This dish brings the bright, fresh flavors of summer right to your table. It is light yet incredibly filling. You will love how the zesty herb sauce wakes up your taste buds.
Why This Recipe Is a Winner
This meal is a total game-changer for busy weeknights. It is packed with lean protein to keep everyone satisfied. You can prep the sauce ahead of time to save precious minutes later.
It is also a fantastic choice for a healthy reset. The ingredients are simple, fresh, and nutrient-dense. Your body will feel fueled and happy after eating this vibrant bowl.
Simple Method
Making this bowl is easier than it looks. You just whisk the sauce and grill the chicken. Even beginner cooks can master this recipe with total confidence.
The grill does most of the hard work for you. In about 15 minutes, you will have perfectly charred chicken. Assembly is fast, making it a stress-free meal for any night.
Simple Ingredients
These ingredients are mostly pantry staples and fresh summer produce.
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup fresh Italian parsley, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon red pepper flakes
- 3 cups cooked white rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 large avocado, sliced
Step-by-Step
- In a small bowl, combine chopped parsley, minced garlic, oregano, red wine vinegar, red pepper flakes, and 0.5 cup extra virgin olive oil to make the chimichurri sauce.
- Toss the chicken breasts with 2 tablespoons olive oil, salt, and black pepper.
- Preheat grill or grill pan to medium-high heat (approximately 400°F).
- Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
- Remove chicken from heat and let rest for 5 minutes before slicing into 0.5-inch strips.
- Divide the cooked rice into four serving bowls.
- Arrange the sliced chicken, cherry tomatoes, cucumber, and avocado slices over the rice.
- Drizzle each bowl with 2 to 3 tablespoons of the prepared chimichurri sauce and serve immediately.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying family dinner. The creamy avocado pairs beautifully with the tangy sauce. You can add a squeeze of fresh lime for extra brightness.
For a leisurely summer lunch, enjoy this outdoors with a cold drink. It also works well for meal prep. Just pack the sauce separately to keep everything fresh and crisp.
Keep It Fresh
Store leftovers in airtight containers in the fridge for up to 3 days. Keep the chimichurri sauce in a small jar for the best flavor. Reheat the chicken and rice gently in the microwave.
Wait to slice the avocado until you are ready to eat. This prevents browning and keeps your bowl looking beautiful. The sauce actually tastes even better the next day!
Tips for Best Results
- Pat the chicken dry before oiling for a better sear.
- Don’t skip the 5-minute rest to keep the chicken juicy.
- Use fresh flat-leaf parsley rather than curly for better texture.
- Mince the garlic very finely so it blends into the sauce.
- Adjust the red pepper flakes if you prefer less heat.
- Make the rice ahead of time to save even more time.
- Ensure your grill is fully preheated before adding the meat.
Easy Flavor Ideas
- Swap white rice for quinoa for a nutty flavor boost.
- Add grilled corn for a sweet summer crunch.
- Use steak instead of chicken for a more hearty meal.
- Stir in some fresh cilantro for a different herb profile.
Common Questions
Can I use a different vinegar?
Yes, apple cider vinegar works well if you lack red wine vinegar. It still provides that necessary tang to balance the rich olive oil.
Is this recipe spicy?
It has a very mild kick from the red pepper flakes. You can easily omit them if your kids prefer no spice at all.
I hope this fresh bowl becomes a new summer favorite in your home. It is so rewarding to serve a meal that is both healthy and delicious.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup fresh Italian parsley, finely chopped
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon red pepper flakes
- 3 cups cooked white rice
- 1 cup cherry tomatoes, halved
- 1 cucumber , diced
- 1 large avocado , sliced
Instructions
- In a small bowl, combine chopped parsley, minced garlic, oregano, red wine vinegar, red pepper flakes, and 0.5 cup extra virgin olive oil to make the chimichurri sauce.
- Toss the chicken breasts with 2 tablespoons olive oil, salt, and black pepper.
- Preheat grill or grill pan to medium-high heat (approximately 400°F).
- Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
- Remove chicken from heat and let rest for 5 minutes before slicing into 0.5-inch strips.
- Divide the cooked rice into four serving bowls.
- Arrange the sliced chicken, cherry tomatoes, cucumber, and avocado slices over the rice.
- Drizzle each bowl with 2 to 3 tablespoons of the prepared chimichurri sauce and serve immediately.
