Chimichurri Chicken Bowl (Printable)

Tender herb-marinated chicken over rice with fresh vegetables and vibrant chimichurri sauce

# Ingredient List:

→ 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

# Directions:

01 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk until well blended. Reserve 1/3 cup as finishing sauce for serving.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coverage. Seal and refrigerate for at least 30 minutes, preferably up to 4 hours for enhanced flavor.
03 - Preheat grill, grill pan, or skillet to medium-high heat (approximately 400-450°F) while chicken marinade rests.
04 - Remove chicken from marinade, discarding excess liquid. Season both sides with additional salt and pepper. Grill or pan-sear for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and rest for 5 minutes, then slice into strips.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado, and red onion over rice in each bowl.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh cilantro or parsley. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The chicken comes out impossibly juicy because the chimichurri does the work while you're doing other things.
  • Every bowl feels different depending on what you add, so it never gets boring even when you make it three times a week.
  • It's the kind of meal that tastes restaurant-quality but doesn't keep you tethered to the kitchen.
02 -
  • Don't skip the resting period after cooking the chicken, those five minutes let the juices redistribute so every bite stays tender instead of drying out.
  • If you're marinating overnight, the chicken is actually better because the acid in the vinegar tenderizes it, making it almost impossible to overcook.
03 -
  • Pat the chicken dry before seasoning so it gets a better sear and doesn't steam in its own moisture.
  • If you don't have fresh oregano, don't substitute dried oregano one-to-one, use half the amount since dried is more concentrated in flavor.
Go Back