Chimichurri Chicken Bowl
A vibrant and healthy meal, the Chimichurri Chicken Bowl combines zesty chimichurri sauce with grilled chicken, rice, and fresh vegetables.
Equipment
- 1 grill pan
- 1 food processor
- 1 mixing bowl medium
Ingredients
Chimichurri Sauce
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 4 cloves garlic minced
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- Salt to taste
Chicken and Bowl
- 1 lb boneless chicken breasts
- 2 cups cooked jasmine rice
- 1 cup cherry tomatoes halved
- 1 bell pepper sliced
- 1 avocado sliced
Instructions
Make Chimichurri Sauce
- In a food processor, combine parsley, cilantro, minced garlic, red wine vinegar, and olive oil. Blend until smooth. Season with red pepper flakes and salt to taste.
Marinate and Cook Chicken
- Place chicken breasts in a mixing bowl. Add half of the chimichurri sauce and let marinate for at least 30 minutes.
- Heat a grill pan over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F. Let rest, then slice.
Assemble the Bowl
- Cook jasmine rice according to package instructions. Slice cherry tomatoes, bell pepper, and avocado.
- In a serving bowl, layer rice, sliced chicken, cherry tomatoes, bell pepper, and avocado. Drizzle with remaining chimichurri sauce.
Serving
- Serve immediately while the chicken is warm. Enjoy with your favorite side dish or salad.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Rest the chicken before slicing to keep it juicy.
Ingredient Substitutions: Try quinoa instead of rice for a different texture.
How to Serve: Pair with a side salad for a complete meal.
Storage & Freshness: Best eaten fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the chimichurri sauce in advance and store in the refrigerator.
Ingredient Substitutions: Try quinoa instead of rice for a different texture.
How to Serve: Pair with a side salad for a complete meal.
Storage & Freshness: Best eaten fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the chimichurri sauce in advance and store in the refrigerator.