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Chimichurri Grilled Chicken Bowl With Garlic Sauce

Chimichurri Grilled Chicken Bowl With Garlic Sauce

  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian

Description

Discover the perfect Chimichurri Grilled Chicken Bowl with Garlic Sauce recipe. Learn how to create this flavorful dish step-by-step for an unforgettable meal experience.

Ingredients

  • 2 boneless, skinless chicken breasts (about 1 pound (454 g), 450 grams)
  • 1 cup (240 ml) fresh parsley leaves (about 30 grams)
  • 1/2 cup (120 ml) fresh cilantro leaves (about 15 grams)
  • 1/4 cup (60 ml) fresh oregano leaves (about 5 grams)
  • 4 cloves garlic
  • 1/2 cup (120 ml) olive oil (120 milliliters)
  • 1/4 cup (60 ml) vinegar (60 milliliters)
  • 1 teaspoon (5 ml) salt (6 grams)
  • 1/2 teaspoon (3 ml) black pepper (about 1 gram)
  • 1/2 teaspoon (3 ml) red pepper flakes (about 1 gram)
  • 2 cup (480 ml) cooked rice (about 400 grams)
  • 1 red bell pepper
  • 1 cup (240 ml) cherry tomatoes (about 150 grams)
  • 1 avocado
  • 1/4 cup (60 ml) plain yogurt (60 milliliters)
  • 1 tablespoon (15 ml) lemon juice (15 milliliters)
  • 1 tablespoon (15 ml) water (15 milliliters)

Instructions

  1. Preheat the grill to medium-high heat.
  2. Season the chicken breasts with salt and black pepper on both sides.
  3. Chop the parsley, cilantro, and oregano finely and place them in a bowl.
  4. Mince 3 cloves of garlic and add them to the herbs.
  5. Add olive oil, vinegar, 1/2 teaspoon salt, and red pepper flakes to the herbs.
  6. Stir the mixture well to combine, forming the chimichurri sauce.
  7. Reserve a quarter of the chimichurri sauce for serving.
  8. Marinate the chicken with the remaining chimichurri sauce for at least 15 minutes.
  9. Slice the red bell pepper into strips.
  10. Grill the marinated chicken breasts for 6-7 minutes per side until cooked through.
  11. Grill the red bell pepper strips for about 4-5 minutes until tender.
  12. Halve the cherry tomatoes.
  13. Dice the avocado and set aside.
  14. In a small bowl, whisk together plain yogurt, lemon juice, 1 clove minced garlic, and water.
  15. Season the garlic sauce with a pinch of salt and mix well.
  16. Slice the grilled chicken into strips.
  17. In serving bowls, distribute the cooked rice evenly.
  18. Top the rice with grilled chicken, grilled bell pepper, cherry tomatoes, and diced avocado.
  19. Drizzle the garlic sauce over the top.
  20. Finish by spooning the reserved chimichurri sauce over the bowls.
  21. Serve immediately.

Notes

  • Make sure to pound the chicken breasts to an even thickness for uniform cooking prior to marinating in chimichurri sauce. Allow the chicken to marinate in the chimichurri sauce in the fridge for up to 2 hours for enhanced flavor. Dice the avocado right before serving and add immediately to prevent browning

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Find it online: https://chickendinnerideas.com/chimichurri-grilled-chicken-bowl-with-garlic-sauce/