Chimichurri Grilled Chicken Bowl with Garlic Sauce
A vibrant, flavorful dish featuring juicy grilled chicken infused with zesty chimichurri, paired with fresh veggies and creamy garlic sauce, all served over a bed of rice or quinoa.
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.
Notes
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. Feel free to get creative by substituting chicken for grilled shrimp or tofu, adding a sprinkle of feta cheese or avocado slices, or trying different grains for the base.