Description
Chimichurri chicken bowls are a delightful fusion of tender, marinated chicken and vibrant vegetables, all drizzled with zesty chimichurri sauce. Perfect for weeknight dinners or impressing guests, this dish is a flavor-packed celebration that brings the taste of summer to your table. Easy to prepare and customizable, you can enjoy it fresh or as a meal prep option throughout the week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 3 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 2 cups mixed veggies (bell peppers, corn, avocado)
Instructions
- Prepare the chimichurri sauce by mixing parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl.
- Marinate the chicken in half of the chimichurri sauce for at least 30 minutes.
- Cook marinated chicken in a preheated grill pan over medium-high heat for 6-7 minutes per side until cooked through (165°F internal temperature).
- While chicken cooks, prepare rice or quinoa according to package instructions.
- Sauté mixed veggies in olive oil until tender.
- Assemble bowls with rice or quinoa as the base, topped with sliced chicken, sautéed veggies, and remaining chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg