Chimichurri Grilled Chicken Bowl with Garlic Sauce
Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant, flavorful dish that’s bound to become a weeknight favorite. Imagine juicy grilled chicken infused with zesty chimichurri, paired with fresh veggies and creamy garlic sauce, all served over a bed of rice or quinoa. I first stumbled upon this recipe during a summer barbecue, and it quickly turned into a staple for its simplicity and incredible taste. Whether you’re looking for a nutritious dinner option or an impressive meal for guests, this bowl delivers on all fronts!
Why you’ll love this dish
One of the wonderful aspects of the Chimichurri Grilled Chicken Bowl is its versatility. It’s quick to prepare, making it ideal for busy weeknights or casual gatherings, yet it feels special enough to serve at a dinner party. The punchy flavors of the chimichurri elevate the chicken, while the garlic sauce adds a creamy finish that binds all the elements together. Plus, it’s a budget-friendly dish, allowing you to whip up something delicious without breaking the bank.
"I tried this recipe for dinner last night, and my family loved it! The chimichurri had just the right amount of zing, and the garlic sauce was divine. Definitely adding it to our regular rotation!" – Happy Home Cook
How this recipe comes together
Making this Chimichurri Grilled Chicken Bowl is a straightforward process. Start by grilling the chicken until it’s perfectly cooked and juicy. While the chicken sizzles on the grill, prepare your fresh veggies. Once everything is ready, assemble your bowl with a base of rice or quinoa, topped with sliced chicken, chimichurri, and vibrant veggies. Drizzle the finishing touch of garlic sauce, and you have a beautiful bowl bursting with freshness and flavor!
What you’ll need
To create this delicious Chicken Bowl, gather the following ingredients:
- 2 chicken breasts
- 1 cup chimichurri sauce
- 1/2 cup garlic sauce
- 1 cup cooked rice or quinoa (brown rice or quinoa for added health benefits)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Olive oil for grilling (feel free to use avocado oil for a different flavor)
Directions to follow
- Preheat the grill to medium-high heat.
- Season the chicken breasts generously with salt, pepper, and a drizzle of olive oil, ensuring they’re well-coated.
- Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F.
- While the chicken is grilling, chop the cherry tomatoes, cucumbers, and bell pepper into bite-sized pieces.
- In a bowl, lay down the cooked rice or quinoa as your base.
- Once the chicken is fully cooked, remove it from the grill and slice it into strips.
- Arrange the sliced chicken on top of the rice/quinoa.
- Drizzle chimichurri sauce generously over the chicken and adorn with the fresh veggies.
- Finish by drizzling the creamy garlic sauce to accentuate the flavors before serving.
How to plate and pair
To add a touch of flair to your presentation, consider serving the Chimichurri Grilled Chicken Bowl in a larger dish, creating a colorful arrangement of the ingredients. Garnish with a sprinkle of fresh herbs, such as cilantro or parsley, and a wedge of lime for a zesty touch. This dish pairs beautifully with a crisp side salad or a light, chilled white wine if you’re in the mood for something special.
Keeping leftovers fresh
Store any leftover Chimichurri Grilled Chicken Bowl in an airtight container in the refrigerator for up to three days. Make sure to separate the components (chicken, rice, veggies, and sauces) to maintain their textures and flavors. If you’re looking to keep it longer, the chicken can be frozen for up to three months. Always ensure to label containers with dates for easy tracking!
Helpful cooking tips
For perfectly grilled chicken, let it marinate in the chimichurri sauce for at least 30 minutes beforehand to enhance the flavor. Also, avoid flipping the chicken too often on the grill; let it develop a nice sear before turning it over. If you’re short on time, store-bought chimichurri sauce works just as well, and you can prepare your veggies ahead for a quick assembly.
Different ways to try it
Feel free to get creative with your Chimichurri Grilled Chicken Bowl! Substitute the chicken for grilled shrimp or tofu for a vegetarian option. Want some extra crunch? Top with sliced radishes or add a handful of arugula. You could experiment with different grains too, such as farro or bulgur, to switch up the base. For an even more flavorful twist, try adding a sprinkle of feta cheese or avocado slices before drizzling your garlic sauce.
Your questions answered
-
How long does it take to prepare this dish?
The whole process takes about 30 minutes, making it a quick and delightful meal option. -
Can I use other sauces?
Absolutely! While chimichurri and garlic sauce are fantastic, you can experiment with vinaigrettes or spicy sauces to match your taste. -
What can I use instead of quinoa?
Brown rice, cauliflower rice, or even couscous are great alternatives if you’re not a fan of quinoa.
With its vibrant flavors and healthy ingredients, the Chimichurri Grilled Chicken Bowl with Garlic Sauce is more than just a meal; it’s an experience. Enjoy this delightful dish that promises to bring joy to your kitchen table!
Chimichurri Grilled Chicken Bowl with Garlic Sauce
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless, skinless
- 1 cup chimichurri sauce
- 1/2 cup garlic sauce
- 1 cup cooked rice or quinoa Brown rice or quinoa for added health benefits
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 piece bell pepper, diced
- to taste salt and pepper
- as needed olive oil For grilling (feel free to use avocado oil for a different flavor)
Instructions
Preparation and Grilling
- Preheat the grill to medium-high heat.
- Season the chicken breasts generously with salt, pepper, and a drizzle of olive oil, ensuring they are well-coated.
- Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F.
- While the chicken is grilling, chop the cherry tomatoes, cucumbers, and bell pepper into bite-sized pieces.
Assembly
- In a bowl, lay down the cooked rice or quinoa as your base.
- Once the chicken is fully cooked, remove it from the grill and slice it into strips.
- Arrange the sliced chicken on top of the rice/quinoa.
- Drizzle chimichurri sauce generously over the chicken and adorn with the fresh veggies.
- Finish by drizzling the creamy garlic sauce to accentuate the flavors before serving.
