Chimichurri Chicken Bowl (Printer-friendly)

Tender herb-marinated chicken over rice with colorful vegetables and vibrant chimichurri sauce

# What You'll 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 or 2 teaspoons dried
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 Components

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 for garnish
19 - Lime wedges for serving

# How To Make It:

01 - In a mixing bowl, combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly until well incorporated. Reserve one-third cup of the mixture as sauce for final plating.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Cover and refrigerate for at least 30 minutes, preferably up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat. Remove chicken from refrigerator and season both sides with additional salt and black pepper.
04 - Grill or pan-sear chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
05 - Divide cooked rice equally among 4 bowls. Arrange sliced chicken on each bowl, then top with cherry tomatoes, diced cucumber, avocado slices, and red onion strips.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The chimichurri tastes like a whole garden decided to become a sauce, and it makes even ordinary chicken taste like you've been cooking for hours.
  • Everything comes together faster than you'd expect, which means weeknight dinners actually feel special without the stress.
  • It's flexible enough to bend with what you have on hand, yet confident enough to never disappoint.
02 -
  • If your chicken dries out, it's not because you did anything wrong—it's because pounding it to even thickness matters more than you'd think, and cooking time matters most.
  • The reserved chimichurri stays bright and alive only if you don't cook it, so keep that jar separate from the marinade or you'll lose what makes the final dish sing.
03 -
  • If you don't have a grill, a cast iron skillet works just as well and might actually give you a better crust on the chicken.
  • Make the chimichurri the night before if you can—it tastes more integrated and the flavors have time to know each other.
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