Chimichurri Chicken Bowl

You know those nights? The ones where you’re staring into the fridge, completely drained, and the idea of cooking anything remotely complicated feels like climbing Mount Everest? Yeah, I’ve been there. A LOT. And that’s exactly why I’m so thrilled to share this Chimichurri Chicken Bowl with you today. It’s become my absolute go-to, a real lifesaver that somehow manages to be both incredibly satisfying and surprisingly healthy. It’s got this vibrant, zesty punch from the chimichurri that just wakes up everything on the plate. Honestly, it’s so good, it’s rivaling my famous spaghetti carbonara in the “what’s for dinner?” requests at my house!

What is Chimichurri Chicken Bowl?

So, what exactly is this magical dish we’re talking about? At its heart, a Chimichurri Chicken Bowl is a celebration of fresh, bright flavors. We’re talking tender, flavorful chicken, often grilled or pan-seared, bathed in a vibrant, herbaceous chimichurri sauce. This isn’t your average sauce, mind you! Chimichurri is an Argentinian classic, typically made with finely chopped parsley, oregano, garlic, olive oil, and vinegar. It’s got this incredible tang and freshness that’s just addictive. Then, we pile all of that goodness onto a bed of fluffy rice, quinoa, or even some hearty greens, and add in your favorite roasted veggies or fresh ones. Think of it as a deconstructed, super-powered chicken dish where every component sings. It’s essentially a flavor explosion in a bowl, but one that feels light and nourishing.

Why you’ll love this recipe?

Let me tell you why this Chimichurri Chicken Bowl has earned a permanent spot in my weekly rotation, and why I think you’re going to adore it too. First off, the flavor. Oh, the flavor! That chimichurri sauce is a game-changer. It’s bright, it’s garlicky, it’s herbaceous, and it perfectly cuts through the richness of the chicken. It’s like sunshine in a bowl. And the best part? It’s ridiculously simple to make. Seriously, you can whip up a batch of the chimichurri while your chicken is cooking. It feels fancy, but it’s truly weeknight-friendly. Plus, this dish is a champion when it comes to being budget-friendly. Chicken thighs are usually super affordable, and the chimichurri ingredients are pantry staples for most of us. What I love most about this is its versatility. Don’t have chicken? Use fish! Not a fan of rice? Go for quinoa or cauliflower rice. You can customize the veggies based on what’s in season or what you have on hand. It’s also fantastic for meal prep; the flavors actually get even better as they meld. It’s one of those dishes that feels both incredibly wholesome and utterly indulgent, which is a pretty rare combo, right?

How do I make Chimichurri Chicken Bowl?

Quick Overview

Making this Chimichurri Chicken Bowl is a breeze, and it comes together surprisingly quickly, which is always a win in my book. We’ll start by getting our chicken seasoned and cooked to juicy perfection. While that’s happening, we’ll whip up the star of the show – the vibrant, fresh chimichurri sauce. Then, it’s just a matter of assembling everything in a bowl. We’ll build a base, add the delicious chicken, spoon over that glorious chimichurri, and top it off with some colorful veggies. It’s a simple process, but the resulting dish feels gourmet and totally satisfying. You won’t believe how easy it is to get such amazing flavor.

Ingredients

For the Chicken:
2 boneless, skinless chicken breasts or 4 boneless, skinless chicken thighs (about 1.5 lbs total) – Thighs are my absolute favorite here because they stay so moist, but breasts work beautifully too!
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper to taste

For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped (stems removed for a smoother sauce)
1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
3-4 cloves garlic, minced (I love extra garlic, so feel free to add more!)
1/4 cup red wine vinegar (apple cider vinegar works in a pinch)
1/2 cup extra virgin olive oil
1/4 teaspoon red pepper flakes (optional, for a little kick)
Salt and freshly ground black pepper to taste

For the Bowl Base & Veggies:
2 cups cooked rice (white, brown, or jasmine), quinoa, or mixed greens
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced (you can soak this in cold water for 10 minutes to mellow the bite if you prefer)
1/2 cup chopped cucumber
Optional additions: sliced avocado, black beans, roasted sweet potatoes, corn

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our cooking surface ready. If you’re pan-searing your chicken, grab a large skillet (cast iron is fantastic here for a good sear!) and place it over medium-high heat. Add the 2 tablespoons of olive oil. You want it hot enough that the chicken sizzles nicely when it hits the pan, but not so hot that it smokes excessively. If you’re grilling, preheat your grill to medium-high heat and lightly oil the grates.

Step 2: Mix Dry Ingredients

While the pan is heating up, let’s get our chicken seasoned. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper. This is a simple but effective spice blend that adds a lovely warmth and depth to the chicken. You want to make sure your chicken is patted dry with paper towels before seasoning – this helps it get a better sear and prevents it from steaming instead of browning.

Step 3: Mix Wet Ingredients

Now for the magic! In a medium bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, extra virgin olive oil, and red pepper flakes (if you’re using them). This is your chimichurri. I like to whisk it all together really well. The vinegar and olive oil emulsify slightly, creating this beautiful, vibrant green sauce. Don’t be afraid to taste it here and adjust the seasoning. Need more tang? Add a splash more vinegar. Not enough garlic? Mince up another clove! This is where you make it your own. Let it sit for at least 10 minutes for the flavors to meld.

Step 4: Combine

Now, let’s bring the chicken and seasoning together. Sprinkle the spice mixture evenly over both sides of the chicken. Gently press it in so it adheres well. If using chicken breasts, you might want to pound them slightly to an even thickness so they cook uniformly. This is a step I always do when cooking chicken breasts to avoid dry, overcooked edges and undercooked centers. Don’t overthink it; just aim for consistency!

Step 5: Prepare Filling

While your chimichurri is marinating and your pan is heating, prep your other bowl components. Halve your cherry tomatoes, thinly slice your red onion, and chop your cucumber. If you’re using any other veggies like avocado or corn, get those ready too. If you’re using rice or quinoa, make sure it’s cooked and ready to go. Having everything prepped makes assembly a breeze, and this dish comes together so fast!

Step 6: Layer & Swirl

This is where it all comes together. In each serving bowl, start with your base – a generous scoop of rice, quinoa, or a bed of mixed greens. Then, place your cooked chicken on top. I like to slice the chicken so it’s easier to eat and to see all those juicy, flavorful pieces. Drizzle a generous amount of that gorgeous chimichurri sauce over the chicken and the base. Don’t be shy! Then, artfully arrange your prepared vegetables around the chicken. I love the pop of color the tomatoes and red onion add. If you’re using avocado, now’s the time to add those creamy slices!

Step 7: Bake

Okay, so this recipe doesn’t involve baking the *bowl* itself, but the chicken definitely gets cooked! If you’re pan-searing, place the seasoned chicken in the hot skillet. Cook for about 5-7 minutes per side for chicken breasts, or 6-8 minutes per side for thighs, until the internal temperature reaches 165°F (74°C) and the juices run clear. If grilling, place the chicken on the preheated grill and cook for a similar amount of time, flipping halfway through. The goal is a beautiful golden-brown sear on the outside and juicy tenderness on the inside. Trust me, the smell that fills your kitchen at this stage is incredible!

Step 8: Cool & Glaze

Once your chicken is cooked, remove it from the skillet or grill and let it rest on a cutting board for about 5-10 minutes. This resting period is crucial! It allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. This is a little trick I learned after a few too many dry chicken dinners early in my cooking adventures. While the chicken rests, give your chimichurri sauce a final stir. If it seems a little thick, you can add another tablespoon of olive oil or a tiny splash of vinegar to loosen it up. We want it pourable but not watery.

Step 9: Slice & Serve

After resting, slice your chicken against the grain into thick strips or cubes. Now it’s time for the grand finale: assembly! Start with your base in each bowl (rice, quinoa, or greens). Top with the sliced chicken. Generously spoon that vibrant chimichurri sauce over everything. You want to make sure each component gets a good coating of that herbaceous goodness. Finally, add your prepared veggies – the tomatoes, red onion, cucumber, and any other goodies you’ve chosen. Serve immediately and enjoy the explosion of fresh flavors!

What to Serve It With

This Chimichurri Chicken Bowl is so complete on its own, but sometimes you want to pair it with something extra special, or just change things up! For a light and bright breakfast, I sometimes serve a smaller portion with a perfectly poached egg on top – the runny yolk mingling with the chimichurri is divine. Coffee is, of course, the mandatory morning beverage. For a more elegant brunch, I love serving this alongside some blistered shishito peppers or a simple corn salad. A crisp white wine or a refreshing sparkling water with lime would be lovely accompaniments. As a lighter dessert option, though this isn’t a dessert dish, the bright flavors can be a nice contrast after a richer meal. Think of it as a palate cleanser! And for those cozy snack moments, especially if I’ve made extra chimichurri, I’ll just have a small bowl of it with some crusty bread for dipping. It’s surprisingly satisfying. My family also loves it when I add a side of sweet potato fries – the sweetness of the potato is a nice counterpoint to the tangy chimichurri.

Top Tips for Perfecting Your Chimichurri Chicken Bowl

Okay, let’s talk about how to make this the *best* Chimichurri Chicken Bowl you’ve ever had. First, about that chimichurri: don’t be afraid to really chop your herbs finely. It makes a big difference in the texture, making it smoother and easier to drizzle. If you have a food processor, you can pulse the herbs and garlic first, then stream in the liquids, but I honestly find hand-chopping gives it a lovely rustic feel. For the chicken, whether you’re pan-searing or grilling, make sure your pan or grill is properly preheated. This is key for getting that beautiful sear and ensuring the chicken cooks evenly without drying out. I’ve learned this the hard way after trying to cook chicken on a lukewarm pan – it’s just not the same! If you’re using chicken breasts, as I mentioned before, pounding them to an even thickness is a game-changer. It ensures they cook through at the same rate. When it comes to the veggies, don’t be afraid to get creative! I often add roasted bell peppers or zucchini for extra depth. For ingredient swaps, if you can’t find fresh oregano, dried works, but use about a third of the amount and maybe let it rehydrate in the vinegar for a few minutes before mixing. If red wine vinegar is too sharp for your liking, apple cider vinegar is a great substitute, or even a mix of lemon juice and white wine vinegar. Baking is really only for the chicken here, but if you wanted to roast chicken thighs instead, a good starting temperature is 400°F (200°C) for about 25-30 minutes, or until cooked through. Always trust your thermometer!

Storing and Reheating Tips

This Chimichurri Chicken Bowl is fantastic for leftovers, which is another reason I love it so much! If you’ve got any extra, store the components separately if possible, especially the chimichurri, to keep everything tasting its best. The cooked chicken and veggies can be stored together in an airtight container in the refrigerator for up to 3-4 days. The cooked rice or quinoa should also be stored separately in an airtight container and will last about the same amount of time. The chimichurri sauce is best stored in a glass jar with a tight-fitting lid in the refrigerator. It will stay fresh for about a week, and the flavors actually deepen and improve over time! When you’re ready to reheat, I usually just gently warm the chicken and base (rice/quinoa) in a skillet over medium-low heat or in the microwave. I find that adding the chimichurri *after* reheating preserves its fresh, vibrant flavor best. If I’m short on time, I’ll even eat it cold – it’s still absolutely delicious! I haven’t tried freezing this dish as it’s usually gone too quickly, but I imagine the chicken and base would freeze well. The chimichurri might lose a bit of its brightness when frozen, so I’d recommend making a fresh batch if you plan to freeze.

Frequently Asked Questions

Final Thoughts

So there you have it – my go-to Chimichurri Chicken Bowl! It’s more than just a meal; it’s a reminder that delicious, vibrant food doesn’t have to be complicated. It’s the kind of dish that makes you feel good from the inside out, packed with fresh ingredients and incredible flavor. Whether you’re looking for a quick weeknight dinner, a healthy lunch option, or something to impress guests without breaking a sweat, this recipe delivers. I really hope you give it a try and that it becomes as much of a staple in your kitchen as it is in mine. If you love this, you might also enjoy my Sheet Pan Lemon Herb Chicken or my Easy Baked Salmon with Dill. They share that same fresh, healthy vibe! Let me know in the comments below how yours turned out, or if you have any fun variations you tried. I’m always curious to hear your culinary adventures!

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Chimichurri Chicken Bowl

A vibrant and flavorful chicken bowl topped with a zesty chimichurri sauce, perfect for a healthy and delicious meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken Marinade & Cooking

• 1.5 pound boneless, skinless chicken thighs
• 0.25 cup olive oil
• 0.25 cup fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 0.5 cup fresh cilantro, finely chopped
• 0.25 cup red wine vinegar
• 0.25 cup olive oil
• 2 cloves garlic, minced
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Bowl Assembly

• 2 cups cooked quinoa or rice
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 0.5 cup cherry tomatoes, halved

Instructions

 

Preparation Steps

• In a bowl, whisk together olive oil, lime juice, minced garlic, oregano, cumin, salt, and pepper for the chicken marinade. Add chicken thighs and toss to coat. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
• While the chicken marinates, prepare the chimichurri sauce. In a small bowl, combine chopped parsley, cilantro, red wine vinegar, olive oil, minced garlic, red pepper flakes, salt, and pepper. Stir well and set aside.
• Heat a grill pan or outdoor grill to medium-high heat. Cook the marinated chicken thighs for 6-8 minutes per side, or until cooked through and nicely charred. Let rest for a few minutes before slicing.
• Assemble the bowls. Divide the cooked quinoa or rice among four bowls. Top with sliced chicken, black beans, corn, cherry tomatoes, and sliced avocado.
• Drizzle generously with the prepared chimichurri sauce and serve immediately.

Notes

This recipe can be customized with your favorite vegetables. For a spicier kick, add an extra pinch of red pepper flakes to the chimichurri.