Chimichurri Chicken Bowl (Printer View)

Marinated chicken with chimichurri sauce over rice with fresh vegetables

# 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 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 for serving

# Method:

01 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk until fully incorporated. Set aside one-third cup as finishing sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri mixture 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. Allow equipment to reach optimal temperature for searing.
04 - Remove chicken from marinade and season both sides with additional salt and pepper. Cook 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit and juices run clear. Allow chicken to rest for 5 minutes before slicing.
05 - Divide cooked rice evenly among 4 bowls. Layer sliced chicken, cherry tomatoes, cucumber, avocado slices, and red onion on top of each portion.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, making the chicken impossibly juicy without much effort on your part.
  • Everything comes together in one beautiful bowl, which means fewer dishes and a plate that actually looks like something from a café.
  • Leftovers taste even better the next day when the flavors have had time to become friends in the fridge.
  • You can prep the chimichurri days ahead and it just gets brighter and more vibrant as it sits.
02 -
  • Don't skip the resting time after cooking the chicken, cutting into it immediately will cause all those beautiful juices to run out and leave you with dry meat.
  • Reserve your serving chimichurri before it touches raw chicken, this is a food safety thing but also keeps the sauce tasting fresh and vibrant.
  • If your chicken breasts are uneven thickness, pound them gently so they cook evenly instead of ending up with dry edges and an undercooked center.
03 -
  • Use kitchen shears to chop your herbs directly over the bowl, it's faster than a knife and you won't lose any precious leaves on the cutting board.
  • If your chimichurri tastes too sharp, let it sit for 30 minutes so the vinegar mellows and the flavors marry together.
  • Slightly undercooked rice works better in bowls like this because it won't get mushy when the juices from the chicken and vegetables soak in.
  • Always slice your chicken against the grain for the most tender, easy to chew pieces.
Return