Chimichurri Grilled Chicken Bowl with Garlic Sauce

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Craving a dinner that hits all the marks—fresh, hearty, bold in flavor, and ready in under an hour? This Chimichurri Grilled Chicken Bowl with Garlic Sauce is the kind of meal that satisfies both your taste buds and your schedule. Think juicy grilled chicken slathered in vibrant chimichurri, paired with cooling garlic sauce, fresh pico de gallo, and a bed of greens. Every bite balances heat, zest, and creaminess.

Whether you’re meal-prepping for the week or simply looking to spice up your usual grilled chicken routine, this bowl is the kind of all-in-one dish that feels indulgent without being heavy. It’s a protein-packed plate layered with textures and contrasts that make healthy eating far from boring.

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Preparation Phase & Tools to Use

To get started on this flavor-packed bowl, a few trusty kitchen tools are essential:

• Grill Pan or Outdoor Grill: The charred edges from high-heat grilling bring smokiness that can’t be replaced.
• Sharp Chef’s Knife: Perfect for chopping herbs finely for the chimichurri and dicing tomatoes for the pico de gallo.
• Food Processor (optional): If you’re short on time, this can blitz your chimichurri sauce in seconds.
• Mixing Bowls: You’ll need a few sizes for marinades, sauces, and assembling.
• Tongs: For flipping the chicken easily without piercing and losing juices.
• Measuring Spoons & Cups: Precision is key to nailing the balance of herbs, acidity, and fat in the sauces.

These tools make the process smoother, but more importantly, they ensure every element of your bowl is fresh, flavorful, and consistent.

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Ingredients for the Chimichurri Grilled Chicken Bowl with Garlic Sauce

Each ingredient in this recipe brings a distinct flavor or texture, creating a bowl that’s rich, herbaceous, and balanced.

• Chicken Breasts: Lean and juicy, they soak up the chimichurri marinade beautifully and grill to a tender finish.
• Fresh Parsley & Cilantro: The bright, grassy base of the chimichurri, essential for its fresh flavor.
• Garlic Cloves: Used in both chimichurri and garlic sauce, adding depth and warmth.
• Red Wine Vinegar: Brings a tangy punch to the chimichurri.
• Olive Oil: Rich and smooth, it binds the chimichurri and adds body to the garlic sauce.
• Red Chili Flakes: Provide subtle heat to balance the herbs.
• Greek Yogurt or Mayonnaise: Base for the creamy garlic sauce, depending on your texture preference.
• Lemon Juice: Adds brightness to the garlic sauce.
• Roma Tomatoes & Red Onion: Chopped fresh for a simple, juicy pico de gallo.
• Salt & Pepper: To season each component.
• Mixed Greens or Rice Base: To serve everything over, depending on your carb preference.

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How To Make the Chimichurri Grilled Chicken Bowl with Garlic Sauce

Step 1: Make the Chimichurri Marinade

In a bowl or processor, combine finely chopped parsley, cilantro, minced garlic, red wine vinegar, chili flakes, olive oil, salt, and pepper. Mix or blend until emulsified but still textured.

Step 2: Marinate the Chicken

Coat chicken breasts in half the chimichurri sauce. Cover and refrigerate for 30 minutes to 1 hour to let the flavors penetrate.

Step 3: Grill the Chicken

Preheat your grill or grill pan. Cook the marinated chicken breasts for 5-7 minutes per side, until nicely charred and cooked through. Let rest, then slice.

Step 4: Prepare the Garlic Sauce

Whisk together Greek yogurt or mayo, lemon juice, grated garlic, olive oil, salt, and pepper until creamy.

Step 5: Make the Pico de Gallo

Dice Roma tomatoes and red onion finely. Combine in a bowl with a bit of lemon juice, salt, and pepper.

Step 6: Assemble Your Bowl

In a large bowl, layer a base of greens or cooked rice. Add grilled chicken slices, a scoop of pico, a drizzle of remaining chimichurri, and a generous dollop of garlic sauce.

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How to Serve and Store Chimichurri Grilled Chicken Bowl with Garlic Sauce

Serve this bowl fresh off the grill, while the chicken is hot and the sauces are cool and creamy. It’s perfect for individual plating or buffet-style assembly. For a more filling option, opt for a base of rice or quinoa. If you’re leaning lighter, a bed of mixed greens keeps it crisp.

Storing is easy: keep each component in separate airtight containers. The grilled chicken stays good in the fridge for up to 4 days, and the chimichurri and garlic sauces maintain their flavor for about a week. Pico de gallo is best eaten within 2-3 days for maximum freshness.

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Frequently Asked Questions

How spicy is the chimichurri?

It has a mild heat from the red chili flakes. You can easily adjust by using more or less to suit your taste.

Can I make the garlic sauce dairy-free?

Yes, swap Greek yogurt with a vegan mayo or unsweetened plant-based yogurt.

Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicier and more forgiving on the grill. Just adjust cooking time to ensure doneness.

Is this recipe good for meal prep?

Definitely. Store ingredients separately and assemble fresh each day to avoid sogginess.

Can I freeze the grilled chicken?

Yes, the grilled chicken freezes well. Just slice it before freezing and thaw in the fridge overnight before reheating.

What other toppings can I add?

Try avocado slices, pickled onions, black beans, or grilled corn for extra variety.

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Want More Grilled Chicken Bowl Ideas?

You might also like the Spicy Honey Sriracha Chicken with Noodles, a bold and savory twist that brings the heat with a creamy finish. Or dive into the Air Fryer Crispy Honey Sriracha Chicken Bites for a snackable version that still packs punch.

For lighter yet flavor-packed options, explore the Southwest Grilled Chicken Wraps, or the summery Grilled Shrimp Bowl with Avocado Corn Salsa.

If you want to keep the bowl concept going strong, the Shrimp Burrito Bowls are another great meal-prep favorite with customizable toppings and fast assembly.

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When you try it, let me know how it turned out. Did you go with rice or greens? Extra garlic sauce? Drop a comment below—I love hearing your spins on my dishes.

Want more recipes like this? I share daily on Pinterest at LadyPlate.

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