Save My neighbor tossed me a bunch of parsley over the fence one Saturday morning, way more than anyone could reasonably use in a week. I stood there holding this fragrant green explosion and thought about chimichurri, something I'd only ordered at restaurants but never attempted myself. That afternoon turned into an experiment with chicken breasts and whatever herbs I could scrounge from the garden. The smell alone had my partner wandering into the kitchen asking what time dinner would be ready.
I made this for a small dinner party once, and everyone kept asking for the recipe before they'd even finished their first bowl. One friend scraped every last bit of chimichurri from her plate with a piece of chicken, then looked up sheepishly and asked if there was more. There's something about bright green sauce and colorful vegetables that makes people feel like they're eating something both virtuous and indulgent at the same time. I've since learned to always make extra chimichurri because someone will inevitably want to take some home.
Ingredients
- Fresh parsley: The backbone of chimichurri, it brings a clean, grassy brightness that dried herbs simply cannot replicate, so don't skip the fresh stuff.
- Fresh cilantro: Adds a citrusy, slightly peppery note that rounds out the parsley beautifully, though you can use all parsley if cilantro isn't your thing.
- Garlic cloves: Mince these finely so they distribute evenly and mellow slightly in the vinegar rather than hitting you with raw garlic sharpness.
- Fresh oregano: A little goes a long way here, bringing an earthy, slightly floral quality that's quintessentially Latin American.
- Extra virgin olive oil: Use a good one since it's such a prominent flavor, something fruity and peppery rather than bland and neutral.
- Red wine vinegar: Provides the acidity that makes chimichurri sing and helps tenderize the chicken during marinating.
- Red pepper flakes: Just enough to add warmth without overwhelming the fresh herbs, adjust up or down based on your heat tolerance.
- Boneless, skinless chicken breasts: They marinate beautifully and cook quickly, though thighs work wonderfully if you prefer dark meat.
- Cooked rice: A neutral base that soaks up all the delicious juices and chimichurri, use whatever kind you have on hand.
- Cherry tomatoes: Their sweetness contrasts beautifully with the tangy chimichurri, and halving them releases their juices into the bowl.
- Cucumber: Adds crunch and a cooling element that balances the richness of the chicken and oil.
- Avocado: Creamy, buttery, and perfect for cutting through the bright acidity of everything else.
- Red onion: Sliced thin so it adds bite without being overpowering, you can soak it in cold water first if raw onion is too sharp for you.
- Lime wedges: A final squeeze brightens everything up and lets each person adjust the acidity to their liking.
Instructions
- Make the chimichurri:
- Combine the parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl, stirring until everything is evenly distributed and fragrant. Set aside about a third of it in a separate container for drizzling later, this keeps it fresh and uncontaminated by raw chicken.
- Marinate the chicken:
- Place your chicken breasts in a resealable bag or shallow dish and pour the remaining chimichurri over them, turning to coat every surface. Let them hang out in the fridge for at least half an hour, though a few hours makes them even more flavorful and tender.
- Prep for cooking:
- Heat your grill, grill pan, or skillet over medium high until it's properly hot, a drop of water should sizzle and evaporate immediately. Remove the chicken from the marinade, letting excess drip off, and season both sides with a bit more salt and pepper.
- Cook the chicken:
- Lay the chicken on your hot cooking surface and let it sear undisturbed for 6 to 7 minutes before flipping to cook the other side until the juices run clear and it reaches 165°F internally. Let it rest for 5 minutes after cooking so the juices redistribute instead of running all over your cutting board.
- Assemble the bowls:
- Divide your cooked rice among four bowls, then top each with sliced chicken, halved cherry tomatoes, diced cucumber, avocado slices, and thin red onion rings. Drizzle generously with the reserved chimichurri and scatter fresh herbs over the top, serving lime wedges on the side for squeezing.
Save The first time I nailed this recipe, I ate it three nights in a row for dinner without getting bored. Each night I'd change up the vegetables slightly, adding corn one night and swapping cucumber for bell peppers the next, and it felt like a completely different meal. My partner started calling it my power bowl phase, but honestly, when something is this satisfying and comes together this easily, why wouldn't you put it on repeat? It became our default answer to the eternal question of what's for dinner.
Making It Your Own
The beauty of a bowl like this is that it's more of a formula than a strict recipe. I've used grilled shrimp instead of chicken when I found them on sale, and once I used leftover steak that I sliced thin and warmed gently in a pan. The chimichurri works with almost any protein, and the vegetable mix can shift with the seasons or whatever needs using up in your crisper drawer. A friend of mine makes hers with roasted sweet potato instead of rice, and honestly, it's just as good.
Getting Ahead
This is one of those meals that actually benefits from a little planning. I often make a double batch of chimichurri on Sunday and keep it in a jar in the fridge, where it stays vibrant for about a week. The chicken can marinate overnight if you want to just toss it on the grill after work, and you can prep all your vegetables in the morning so assembly takes about five minutes. Having cooked rice in the fridge or freezer means this goes from ingredients to dinner in the time it takes to cook the chicken.
Serving Suggestions
While this bowl is absolutely a complete meal on its own, sometimes I'll set out a few extras on the table for people to customize their bowls. Crumbled feta adds a salty, creamy element that plays beautifully with the chimichurri, and grilled corn brings a sweet, smoky note that feels summery even in the middle of winter. If you're feeding a crowd, you can set up a bowl bar with all the components separated and let everyone build their own.
- A crisp white wine like Sauvignon Blanc cuts through the richness and echoes the herbaceous notes.
- For a non alcoholic option, try sparkling water with lime and a sprig of mint.
- Leftovers make an excellent cold lunch the next day, just let the chicken come to room temperature for about 15 minutes before eating.
Save This has become my go to recipe when I want something that feels nourishing but doesn't require me to think too hard after a long day. The colors alone make me happy, and that first bite with the tangy chimichurri, creamy avocado, and juicy chicken never gets old.
Recipe Guide
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but up to 4 hours for deeper flavor penetration. The acidic components in the chimichurri help tenderize the meat while infusing it with herbs and spices.
- → Can I make the chimichurri sauce ahead of time?
Yes, prepare the chimichurri up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve over time, making it even more delicious.
- → What cooking methods work best for the chicken?
A grill provides authentic char marks and smoky flavor, but a grill pan or skillet works beautifully too. Cook over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
- → How can I make this dish low-carb?
Replace the rice with cauliflower rice for a keto-friendly version. You can also increase the vegetable portions and add more healthy fats like avocado to keep you satisfied without the carbs.
- → What other proteins can I use?
Chicken thighs work exceptionally well and stay juicier during cooking. Steak, shrimp, or even firm white fish like halibut also pair beautifully with chimichurri if you want to switch up the protein.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the chimichurri sauce in a separate jar. Reheat the chicken gently and assemble bowls fresh, or enjoy chilled as a protein-packed salad.