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
Ingredients
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.