Grilled Chicken Chimichurri Bowl
Dive into a vibrant culinary experience with this Grilled Chicken Chimichurri Bowl. Juicy, marinated grilled chicken pairs beautifully with a zesty chimichurri sauce, served over a fluffy bed of rice or quinoa and topped with colorful mixed vegetables. This dish is an easy yet impressive option for weeknight dinners or gatherings, bursting with flavor and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 2 cups mixed vegetables (e.g., bell peppers, avocado)
Instructions
- In a bowl, mix parsley, garlic, red wine vinegar, olive oil, salt, and pepper to create the chimichurri marinade. Reserve half for serving later.
- Marinate chicken in half of the chimichurri for at least 30 minutes in the fridge.
- Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side until fully cooked.
- Assemble bowls by placing cooked rice or quinoa as the base, topped with grilled chicken and mixed vegetables.
- Drizzle with reserved chimichurri sauce before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg