Name: Chimichurri Chicken Bowl : Bold, Herby & Built Around the Chicken
Ingredients: 4 boneless, skinless chicken breasts (or thighs for juicier meat); ½ cup chimichurri sauce, divided (see below); Salt & pepper, to taste; 1 tbsp olive oil for searing; ½ cup fresh parsley, packed; 2 tbsp fresh oregano (or 1 tsp dried); 2 cloves garlic; 2 tbsp red wine vinegar; ⅓ cup extra virgin olive oil; ½ tsp chili flakes (optional); Salt & pepper, to taste; 2 cups cooked rice, quinoa, or your favorite grain; 1 cup cherry tomatoes, halved; 1 avocado, sliced (spritz with lime to prevent browning); 1 cup shredded lettuce or greens; Optional: pickled onions, crumbled feta or cotija, grilled corn, black beans or chickpeas

Description

This bowl puts chicken front and center, marinated in vibrant chimichurri and paired with grains, crisp veggies, creamy avocado, and optional extras for a fully satisfying, balanced meal.

Ingredients

Scale

For the Chicken & Marinade:

4 boneless, skinless chicken breasts (or thighs for juicier meat)
½ cup chimichurri sauce, divided (see below)
Salt & pepper, to taste
1 tbsp olive oil for searing

Quick Chimichurri Sauce:

½ cup fresh parsley, packed
2 tbsp fresh oregano (or 1 tsp dried)
2 cloves garlic
2 tbsp red wine vinegar
⅓ cup extra virgin olive oil
½ tsp chili flakes (optional)
Salt & pepper, to taste

Bowl Base & Toppings:

2 cups cooked rice, quinoa, or your favorite grain
1 cup cherry tomatoes, halved
1 avocado, sliced (spritz with lime to prevent browning)
1 cup shredded lettuce or greens
Optional: pickled onions, crumbled feta or cotija, grilled corn, black beans or chickpeas

Instructions

Step 1: Make the Chimichurri

In a food processor or blender, combine parsley, oregano, garlic, vinegar, chili flakes, salt, and pepper.
Pulse to roughly chop. Slowly drizzle in olive oil until chunky-smooth. Taste and adjust seasoning.
No processor? Chop everything finely and whisk with vinegar and oil.

Step 2: Marinate the Chicken

Coat chicken with ¼ cup chimichurri.
Cover and refrigerate 30 min–4 hours (do not exceed 5 hours for chicken breasts).

Step 3: Cook Grains & Prep Veggies

Cook rice or quinoa per package instructions.
Slice cherry tomatoes, avocado, and any optional toppings.

Step 4: Sear the Chicken

Heat skillet over medium-high heat, add 1 tbsp olive oil.
Remove chicken from marinade, season lightly, and place in hot skillet.
Cook 5–6 min per side until golden brown and internal temp reaches 165°F.
Rest chicken 5–10 min under loose foil.

Step 5: Assemble the Bowl

Slice chicken against the grain.
In each bowl, layer grains, greens, chicken, tomatoes, avocado, and optional toppings.
Drizzle remaining fresh chimichurri over the top.

Notes

Use wide, shallow bowls for beautiful presentation.
Arrange ingredients in sections or rainbow style.
Serve immediately while chicken is warm and greens are crisp.