Chimichurri Chicken Bowl (Printable Version)

Herb-marinated chicken with fresh vegetables over rice

# 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 (about 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 for garnish
19 - Lime wedges, to serve

# How to Make It:

01 - In a mixing bowl, combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix until well blended. Reserve 1/3 cup as finishing sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for minimum 30 minutes, up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat until surface reaches appropriate temperature for searing.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Grill or pan-sear for 6-7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes before slicing.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion on top of rice.
06 - Drizzle each bowl with reserved chimichurri sauce. Garnish with fresh herbs and serve with lime wedges.

# Expert Tips:

01 -
  • The chicken comes out impossibly juicy because the herb marinade does the heavy lifting while you do something else.
  • You can make this with whatever vegetables are looking good at the market, so it never feels stale or repetitive.
  • It looks restaurant-quality on the plate but tastes like comfort, which is honestly the sweetest combination.
02 -
  • Don't skip the resting period after cooking—it sounds fussy but it keeps your chicken from being dry, and dry chicken is the whole tragedy you're trying to avoid.
  • The chimichurri tastes even better after sitting for an hour, so make it ahead if you can and let the flavors get friendly with each other.
03 -
  • If you don't have a grill, a cast iron skillet over medium-high heat gives you the same gorgeous crust and juicy interior without any special equipment.
  • Pound your chicken to even thickness before marinating and it'll cook faster and more evenly, which means less stress and better results.
Return