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A vibrant Chimichurri Grilled Chicken Bowl with sliced grilled chicken, fresh avocado, and tomatoes over rice.
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Chimichurri Grilled Chicken Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

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.