Chimichurri Chicken Bowl (Printable version)

Herb-marinated chicken over fluffy rice with fresh vegetables and zesty chimichurri

# What you need:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl Assembly

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - Lime wedges for serving

# How to Make It:

01 - Combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Mix thoroughly and reserve 1/3 cup as serving sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Marinate in refrigerator for minimum 30 minutes or up to 4 hours.
03 - Preheat grill, grill pan, or skillet to medium-high heat for approximately 5 minutes until surface reaches desired temperature.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Grill or pan-sear 6 to 7 minutes per side until cooked through with clear juices. Rest for 5 minutes before slicing.
05 - Divide cooked rice among 4 bowls. Top each with sliced chicken, cherry tomatoes, cucumber, avocado, and red onion.
06 - Drizzle reserved chimichurri sauce over bowl contents. Garnish with fresh herbs and serve with lime wedges.

# Expert Advice:

01 -
  • The chimichurri does all the work, giving you both a marinade and a finishing sauce with zero extra effort.
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • Every bite has texture, color, and that bright, garlicky punch that makes you want to scrape the bowl clean.
02 -
  • Don't skip the resting time for the chicken—cutting into it too soon will send all those flavorful juices running onto your cutting board instead of staying in the meat.
  • Reserve that chimichurri before you marinate the chicken, or you'll be left with nothing but marinade remnants to drizzle at the end.
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness so they cook through at the same rate.
03 -
  • Use a meat thermometer to check for doneness—guessing leads to dry, overcooked chicken more often than not.
  • Let the chimichurri sit for at least 10 minutes after mixing so the garlic mellows and the flavors meld together.
  • If you're cooking indoors and don't have a grill pan, a regular skillet works just fine—you'll miss the char marks, but the flavor will still be fantastic.
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