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Grilled Chicken Chimichurri Bowl

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Savor the vibrant flavors of this Grilled Chicken Chimichurri Bowl, perfect for sunny afternoons or cozy dinners. Tender marinated chicken is grilled to perfection and served over a bed of quinoa or rice, topped with zesty chimichurri sauce. This dish is not only visually stunning but also packed with fresh ingredients, making it an ideal choice for meal prep or entertaining guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup fresh parsley, chopped
  • 2 tsp dried oregano
  • 4 garlic cloves, minced
  • 3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon (about 2 tbsp)
  • Cooked quinoa or rice for serving

Instructions

  1. 1. Marinate chicken: In a bowl, combine 1/2 cup olive oil, minced garlic, salt, and pepper. Coat chicken breasts with the mixture and let marinate for at least 1 hour.
  2. 2. Make chimichurri sauce: In a separate bowl, mix together parsley, oregano, minced garlic, red wine vinegar, lemon juice, salt, and remaining olive oil until well combined.
  3. 3. Preheat grill: Heat your grill to medium-high (375°F).
  4. 4. Grill chicken: Place marinated chicken on the grill; cook for 6-8 minutes per side until the internal temperature reaches 165°F.
  5. 5. Assemble bowl: Slice grilled chicken and serve over cooked quinoa or rice; drizzle generously with chimichurri sauce.
  6. 6. Enjoy immediately!

Nutrition

Keywords: - Customize your bowl by adding roasted vegetables or avocado slices for extra flavor. - Substitute chicken with shrimp or tofu for a different protein option. - Leftovers can be stored in an airtight container in the fridge for up to three days.

Find it online: https://nrecipes.com/flavorful-grilled-chicken-chimichurri-bowl-recipe/