Chimichurri Chicken Bowl (Printable)

Marinated chicken with herb sauce over rice and 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
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
19 - Lime wedges for serving

# How To Make:

01 - Combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, kosher salt, and black pepper in a bowl. Mix thoroughly until well blended. Reserve 1/3 cup of the chimichurri as finishing sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, coating thoroughly on all surfaces. Refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat for 5 minutes until hot.
04 - Remove chicken from marinade and pat dry with paper towels. Season both sides with additional salt and pepper. Grill or pan-sear chicken for 6-7 minutes per side until cooked through and juices run clear when pierced.
05 - Transfer cooked chicken to a cutting board and rest for 5 minutes to retain juices. Slice into bite-sized pieces.
06 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with sliced chicken, cherry tomatoes, diced cucumber, avocado slices, and red onion. Drizzle with reserved chimichurri sauce and garnish with fresh herbs. Serve with lime wedges.

# Expert Advice:

01 -
  • The chimichurri works overtime as both marinade and finishing sauce, so you're really making two components at once.
  • It comes together in under an hour from start to serving, which means weeknight dinners that taste intentional.
  • Every component can be prepped ahead, turning this into a build-your-own moment that feels special without being fussy.
02 -
  • Don't skip the resting period after cooking the chicken; it's the difference between juicy slices and dry ones, and it takes just five minutes.
  • Reserve that chimichurri sauce before the chicken goes in—I once forgot and had to make more, and it's messier than you'd think when you're already cooking.
03 -
  • Pound your chicken breasts to an even thickness before marinating so they cook at the same rate and stay juicy.
  • Taste your chimichurri before marinating and adjust the vinegar or salt to your preference; this is where you make it yours rather than following blindly.
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