1. In a bowl or food processor, mix parsley, cilantro, 2 cloves garlic, red wine vinegar, chili flakes, olive oil, salt, and pepper to form chimichurri.

2. Coat chicken breasts with half of the chimichurri. Marinate in the fridge for 30 minutes to 1 hour.

3. Grill the chicken over medium-high heat for 5–7 minutes per side until cooked and charred. Let rest, then slice.

4. In a small bowl, combine yogurt or mayo, 2 cloves grated garlic, lemon juice, olive oil, salt, and pepper to create the garlic sauce.

5. Mix diced tomatoes and red onion with a splash of lemon juice and a pinch of salt for a quick pico de gallo.

6. In a bowl, layer greens or rice. Top with sliced chicken, a spoon of pico, drizzle remaining chimichurri, and add garlic sauce.