Save to Pinterest The smell of fresh parsley and garlic hitting warm olive oil is what hooked me on chimichurri long before I ever owned a proper grill. I was standing in a friend's tiny apartment kitchen, watching her whisk together herbs with the confidence of someone who'd done it a hundred times. She poured half over chicken breasts and set the rest aside in a little jar, and I remember thinking how smart it was to make the marinade pull double duty. That bowl—vibrant, herbaceous, completely satisfying—has been my go-to ever since.
I started making this bowl on weeknights when I wanted something that felt like a reset after a long day. There's something about slicing into juicy, herb-coated chicken and piling it over rice with all those fresh vegetables that just feels restorative. My partner started requesting it specifically on Sundays, and now it's become our unofficial weekend ritual. It's the kind of meal that makes you sit down at the table instead of eating over the counter.
Ingredients
- Fresh parsley: The backbone of chimichurri, parsley brings that grassy, bright flavor that makes the sauce come alive—don't skip the fresh stuff here.
- Fresh cilantro: Adds a citrusy, floral note that balances the parsley, though you can swap in more parsley if cilantro isn't your thing.
- Garlic cloves: Minced fine, these give the sauce its signature punch—three cloves might sound like a lot, but trust me, it mellows as it sits.
- Fresh oregano: A hint of earthiness that makes the chimichurri taste authentically Latin American, dried works in a pinch but fresh is worth seeking out.
- Extra-virgin olive oil: The carrier for all those bold flavors, use a good one because you'll really taste it in the finished sauce.
- Red wine vinegar: Cuts through the richness with a tangy brightness that keeps every bite interesting.
- Red pepper flakes: Just enough heat to wake up your palate without overwhelming the herbs.
- Kosher salt and black pepper: Simple seasoning that lets all the fresh ingredients shine.
- Boneless, skinless chicken breasts: Lean and quick-cooking, they soak up the marinade beautifully—just don't overcook them or they'll dry out.
- Cooked rice: The fluffy, neutral base that soaks up all the chimichurri drippings, white or brown rice both work great.
- Cherry tomatoes: Halved for little bursts of sweetness that contrast perfectly with the tangy sauce.
- Cucumber: Adds crunch and a cool, refreshing bite that balances the richness of the chicken.
- Avocado: Creamy, buttery slices that make every forkful feel a little indulgent.
- Red onion: Thinly sliced for a sharp, colorful accent—soak them in cold water first if you want to mellow the bite.
- Fresh cilantro or parsley: A final sprinkle of herbs ties everything together visually and flavor-wise.
- Lime wedges: A squeeze of lime at the end brightens the whole bowl and brings all the flavors into focus.
Instructions
- Make the chimichurri:
- In a medium bowl, whisk together the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper until well combined. Spoon out about 1/3 cup and set it aside in a small jar or bowl—this is your finishing sauce.
- Marinate the chicken:
- Place the chicken breasts in a resealable bag or shallow dish and pour the remaining chimichurri over them, turning to coat every surface. Seal or cover and refrigerate for at least 30 minutes, though a few hours will give you even deeper flavor.
- Preheat your cooking surface:
- Heat a grill, grill pan, or skillet over medium-high heat until it's hot enough that a drop of water sizzles on contact. Pull the chicken from the marinade, letting excess drip off, and season both sides lightly with extra salt and pepper.
- Cook the chicken:
- Lay the chicken on the hot surface and cook for 6 to 7 minutes per side, or until the internal temperature hits 165°F and the juices run clear. Let the chicken rest for 5 minutes, then slice it into strips—the resting keeps all those juices locked in.
- Assemble the bowls:
- Divide the cooked rice among four bowls and top each with sliced chicken, halved cherry tomatoes, diced cucumber, avocado slices, and thinly sliced red onion. Drizzle generously with the reserved chimichurri, scatter fresh herbs over the top, and tuck a lime wedge on the side.
Save to Pinterest I'll never forget the first time I brought this bowl to a potluck and watched someone take a bite, pause, and immediately ask for the recipe. It wasn't a fancy occasion, just a casual backyard gathering, but that moment reminded me that good food doesn't need to be complicated. Sometimes all it takes is fresh herbs, a little heat, and the willingness to let simple ingredients speak for themselves.
Customizing Your Bowl
This bowl is endlessly adaptable depending on what's in your fridge or what you're craving. Swap the chicken breasts for thighs if you want richer, more forgiving meat that stays juicy even if you slightly overcook it. For a low-carb version, use cauliflower rice instead of regular rice—it soaks up the chimichurri just as well. I've also added crumbled feta, grilled corn, or roasted sweet potatoes when I want to change things up, and every variation has been a winner.
Serving and Pairing Suggestions
This bowl is satisfying on its own, but if you're serving it for guests, consider adding a simple side salad or some warm flatbread for scooping. A crisp Sauvignon Blanc or a light lager pairs beautifully with the herbaceous, tangy flavors of the chimichurri. I've also served it alongside roasted vegetables or a quick black bean salad when I want to stretch the meal for a crowd.
Storage and Make-Ahead Tips
The chimichurri can be made up to three days in advance and stored in an airtight container in the fridge—the flavors actually deepen as it sits. You can also marinate the chicken the night before to save time on busy evenings. Cooked chicken keeps well for up to three days, and the bowls reheat nicely, though I prefer to add fresh avocado and herbs right before serving.
- Store leftover chimichurri in a small jar with a thin layer of olive oil on top to keep it bright green.
- If meal prepping, pack the rice, chicken, and vegetables separately and assemble just before eating.
- Leftover sliced chicken also makes a killer sandwich or wrap filling the next day.
Save to Pinterest This bowl has earned its place in my regular rotation because it delivers on every level: flavor, color, ease, and that rare feeling of eating something that's genuinely good for you. I hope it becomes one of those recipes you reach for again and again.
Answers to Recipe Questions
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 4 hours yields deeper flavor penetration. The acid in the vinegar helps tenderize while the herbs infuse the meat with vibrant taste.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work beautifully and often stay juicier due to higher fat content. Adjust cooking time to 8-10 minutes per side, ensuring internal temperature reaches 165°F.
- → What makes a good substitute for rice?
Cauliflower rice creates an excellent low-carb alternative that still absorbs the chimichurri sauce beautifully. Quinoa or farro would also complement the Latin American flavors while adding different textures.
- → How do I store leftovers?
Keep components separate in airtight containers for up to 4 days. Store chicken with a bit of sauce to maintain moisture. Reheat gently and assemble bowls fresh for best texture.
- → Can I make the chimichurri ahead of time?
Yes, prepare up to 3 days in advance and refrigerate. The flavors actually develop and mellow over time. Bring to room temperature before serving to let the olive oil regain its full aromatic properties.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc cuts through the richness while complementing the fresh herbs. Alternatively, a light-bodied Malbec or dry rosé would harmonize nicely with the Latin American inspired flavors.