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A vibrant bowl with grilled chimichurri chicken, white rice, sliced cucumbers, and cherry tomatoes topped with white garlic sauce.

Chimichurri Grilled Chicken Bowl with Garlic Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 620
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup extra -virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cups cooked long-grain white rice
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber , sliced
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic , pressed
  • Salt and black pepper to taste

Method
 

  1. In a small bowl, whisk together parsley, cilantro, minced garlic, oregano, red pepper flakes, olive oil, and vinegar to create the chimichurri.
  2. Toss chicken thighs with half of the chimichurri mixture and marinate for at least 15 minutes.
  3. Preheat a grill or grill pan to medium-high heat and cook chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
  4. While chicken cooks, whisk together Greek yogurt, lemon juice, and pressed garlic to create the garlic sauce; season with salt.
  5. Slice the grilled chicken into strips.
  6. Divide cooked rice among four bowls.
  7. Top each bowl with grilled chicken, tomatoes, and cucumber.
  8. Drizzle remaining chimichurri over the chicken and finish with a dollop of garlic sauce.