Description
Indulge in the vibrant flavors of a Chimichurri Grilled Chicken Bowl with Garlic Sauce. This dish combines succulent grilled chicken marinated in zesty chimichurri and topped with a creamy garlic sauce, all served over a wholesome base of rice or quinoa. Perfect for any meal, this bowl is not only quick to prepare but also customizable to suit your taste. Add fresh veggies or your favorite toppings for a satisfying and nutritious experience.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves (for chimichurri and garlic sauce)
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3 tablespoons red wine vinegar
- 1/2 cup mayonnaise
- 2 cups cooked rice or quinoa
Instructions
- Make Chimichurri: In a mixing bowl, combine minced garlic, chopped parsley, chopped cilantro, red wine vinegar, olive oil, salt, pepper, and chili flakes. Let sit for 15 minutes.
- Prepare Garlic Sauce: Whisk together mayonnaise and lemon juice in another bowl until smooth. Adjust consistency with water if necessary.
- Marinate Chicken: Coat chicken thighs with olive oil, salt, pepper, and two spoonfuls of chimichurri. Marinate for at least 30 minutes.
- Grill Chicken: Preheat grill to medium-high heat and cook chicken for about 5–7 minutes per side until fully cooked and charred.
- Assemble Bowls: Place cooked rice or quinoa in bowls; top with grilled chicken, chimichurri, garlic sauce, and optional toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg