Name: Chimichurri Grilled Chicken Bowl with Garlic Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 boneless, skinless chicken breasts (or thighs); 2 tbsp olive oil (plus more for sautéing); 1 tsp smoked paprika; 1/2 tsp cumin; Salt and black pepper to taste; 1 cup fresh parsley (finely chopped); 3 garlic cloves (minced); 1 tbsp red wine vinegar; 1/2 tsp dried oregano; 1/4 tsp red chili flakes (optional); 1/4 cup mayonnaise or Greek yogurt; 1 tbsp lemon juice; 2 cups chopped kale or greens; 1/2 cup cherry tomatoes (diced); 1/2 cup roasted vegetables (like garlic cloves and red onion)

There’s something truly satisfying about building a bowl that hits every craving in a single bite—especially when it starts with juicy, spice-rubbed grilled chicken, gets a punch of flavor from bold chimichurri, and finishes with a creamy garlic sauce so good you’ll want to drizzle it on everything. I made this Chimichurri Grilled Chicken Bowl with Garlic Sauce on a whim, trying to recreate a favorite takeout dish—and honestly, I might never go back to the restaurant version.

Chimichurri Grilled Chicken Bowl with Garlic Sauce 1

The beauty of this bowl lies in the balance. The smoky char from the grilled chicken, the herbaceous zing of chimichurri, that rich, garlicky sauce—it all works together over a bed of greens, tomatoes, and roasted veggies. It’s hearty, healthy-ish, and endlessly customizable. Whether I’m meal-prepping for the week or throwing together a last-minute dinner, this one is always in rotation.

Why You’ll Love This Chimichurri Grilled Chicken Bowl with Garlic Sauce

This bowl isn’t just flavorful—it’s an experience. If you’re into meals that wake up your taste buds and keep you satisfied without weighing you down, this is it. The chicken is juicy and smoky with just the right amount of char. The chimichurri adds a zesty brightness, while the garlic sauce brings it all together with a rich, creamy finish. It’s protein-packed, full of fresh herbs, and versatile enough to fit a weeknight meal or impress guests at a casual dinner.

Plus, it’s easy to prep ahead and makes amazing leftovers—if you can resist finishing it all in one sitting.

What Cut of Chicken Works Best for Chimichurri Grilled Chicken Bowl?

You can’t go wrong with boneless, skinless chicken breasts or thighs for this recipe. I usually go with breasts because they slice up beautifully and soak in the chimichurri like a sponge. Thighs, on the other hand, bring more richness and stay juicy even if you slightly overcook them. If you’ve got a grill pan or outdoor grill, either cut will deliver those signature charred edges that make this bowl irresistible. Just make sure to pound them to an even thickness for a faster, more even cook.

Options for Substitutions

One of the best things about this bowl is how flexible it is. If you don’t have every ingredient on hand, you can still pull off something delicious.

Protein Swap: Not feeling chicken? Try grilled shrimp, steak strips, or even crispy tofu.
No Chimichurri? A basil pesto or cilantro-lime dressing can step in with a similar herby kick.
Garlic Sauce Alternative: If you’re dairy-free, try a cashew-based garlic sauce or tahini with lemon and garlic for creaminess.
Veggies: Roasted sweet potatoes, grilled corn, or sautéed bell peppers are great additions or swaps.
Greens: I used wilted kale here, but spinach, arugula, or romaine work beautifully too.
Low Carb Option: Skip the grains altogether and double up on veggies or greens.

This recipe is super forgiving—so don’t be afraid to make it your own with what’s in your fridge.

Ingredients for This Chimichurri Grilled Chicken Bowl with Garlic Sauce

Chicken breasts or thighs
The star of the bowl—grilled until tender with a beautiful char that locks in flavor.

Chimichurri sauce
A bold, herb-packed sauce made with parsley, garlic, vinegar, and olive oil. It adds brightness and depth to the grilled chicken.

Garlic sauce
Creamy, garlicky, and slightly tangy—this ties the whole bowl together and adds a rich finish.

Tomatoes
Fresh, juicy tomatoes bring acidity and a little sweetness to contrast the savory chicken.

Roasted vegetables
These add body and flavor. I love using roasted garlic cloves and red onions, but any seasonal veggies will do.

Chopped kale or leafy greens
A nutritious base that soaks up all the juices and sauces. Lightly sautéed or steamed works best here.

Olive oil
Used in both the marinade and chimichurri—it’s essential for richness and flavor.

Spices (paprika, cumin, black pepper, salt)
These give the chicken that deep, smoky flavor and help form that irresistible crust.

Lemon or vinegar
For brightness in both the chimichurri and the garlic sauce. It lifts the entire dish and balances the richness.

Each of these ingredients plays a role in building a bowl that’s vibrant, flavorful, and totally satisfying.

Chimichurri Grilled Chicken Bowl with Garlic Sauce

Step 1: Marinate and Season the Chicken

Start by seasoning your chicken breasts or thighs with a mix of olive oil, smoked paprika, cumin, salt, and black pepper. Let it marinate for at least 30 minutes—longer if you have time. This gives the chicken a deep, smoky flavor that pairs beautifully with the chimichurri.

Step 2: Make the Chimichurri

While the chicken marinates, prepare your chimichurri. Finely chop fresh parsley, garlic, and red chili (optional for heat). Mix with olive oil, red wine vinegar, a pinch of oregano, salt, and pepper. Let it sit so the flavors can marry—it only gets better as it rests.

Step 3: Prepare the Garlic Sauce

In a small bowl, mix mayo (or Greek yogurt), minced garlic, lemon juice, olive oil, and chopped herbs (like parsley or dill). Add salt to taste and stir until smooth. It should be creamy but pourable.

Step 4: Cook the Chicken

Grill the chicken on high heat—outdoor grill, grill pan, or cast iron skillet. Cook for about 5–7 minutes per side, depending on thickness, until the inside is juicy and the outside is charred. Let it rest before slicing to keep the juices in.

Step 5: Sauté the Greens and Roast the Veggies

In a skillet, quickly sauté chopped kale or your greens of choice in olive oil and a splash of lemon juice until just wilted. Meanwhile, roast your veggies—like garlic cloves and red onion—in the oven at 400°F until golden and tender.

Step 6: Assemble the Bowl

Lay the sautéed greens as your base. Add sliced grilled chicken, roasted veggies, and fresh chopped tomatoes. Spoon chimichurri generously over the chicken, and finish with a drizzle (or a dollop) of creamy garlic sauce on the side.

How Long to Cook the Chimichurri Grilled Chicken Bowl

Cooking time really depends on the cut and thickness of your chicken. For boneless, skinless chicken breasts or thighs, grill each side for about 5–7 minutes over medium-high heat. You’re looking for a golden-brown char on the outside and a juicy, fully cooked center (internal temp should hit 165°F / 74°C).

As for the veggies, roast them at 400°F (200°C) for around 20 minutes, flipping halfway. The kale or greens will only need a quick 3–5 minute sauté until tender and bright.

Tips for Perfect Chimichurri Grilled Chicken Bowl

Pound your chicken evenly before marinating—it helps it cook faster and more evenly on the grill.
Let it rest after grilling. Don’t slice it too soon or you’ll lose all those flavorful juices.
Taste your chimichurri after it sits for 10 minutes—it might need a little extra vinegar, salt, or chili based on your preference.
Use fresh garlic for the sauce—it makes a huge difference in flavor.
Layer textures: soft greens, juicy chicken, creamy sauce, and a pop of crunch or acidity from the tomatoes.
Don’t over-roast the garlic cloves—pull them out when golden and tender to avoid bitterness.
Double the chimichurri and garlic sauce—you’ll want extra for leftovers, or just to eat by the spoon.
Preheat your grill or pan well to get that gorgeous char without sticking.

Watch Out for These Mistakes While Cooking

Skipping the marinade time: Even a quick 30-minute soak makes a big difference. Without it, your chicken might lack depth of flavor.
Using dull herbs for chimichurri: Fresh, vibrant parsley is key—wilted herbs won’t bring that bright, zippy taste.
Overcooking the chicken: Easy to do, especially on a grill. Keep an eye on it and use a thermometer if needed.
Slicing chicken too early: Let it rest 5–10 minutes after grilling. It seals in all those savory juices.
Using bottled garlic: Trust me, freshly minced garlic brings way more punch to both the chimichurri and the sauce.
Making the bowl too dry: Be generous with the sauces. They’re not just condiments—they tie everything together.
Forgetting texture: Balance soft and crisp. Sautéed greens need some crunch contrast—like roasted garlic or raw tomato.
Underseasoning the greens: A pinch of salt and a splash of lemon go a long way in making them pop.

What to Serve With Chimichurri Grilled Chicken Bowl?

1. Warm Pita or Flatbread

Perfect for scooping up that creamy garlic sauce and chimichurri.

2. Roasted Sweet Potatoes

Their natural sweetness complements the herby, smoky flavors of the bowl.

3. Quinoa or Brown Rice

Add a grain base to make the bowl more filling and soak up the sauces.

4. Grilled Corn on the Cob

Charred and sweet, it pairs beautifully with the zesty chimichurri.

5. Cucumber Salad

A light, refreshing side that cools down the richness of the chicken and garlic sauce.

6. Pickled Onions

They cut through the savory depth with a tangy brightness that livens up each bite.

7. Crispy Chickpeas

For a crunchy topping or side snack that adds texture and protein.

8. Lemon or Herb Couscous

A fluffy, citrusy grain that echoes the flavors of the bowl without overpowering it.

Storage Instructions

This Chimichurri Grilled Chicken Bowl holds up really well for meal prep or leftovers. Here’s how I store everything:

Chicken: Store sliced or whole grilled chicken in an airtight container for up to 4 days in the fridge. You can reheat it in a skillet or microwave—just splash a bit of water or oil to keep it moist.
Chimichurri Sauce: Keeps beautifully for up to a week in a sealed jar in the fridge. The flavors actually deepen over time.
Garlic Sauce: Store for 3–4 days in the fridge. Keep it in a small jar or container and give it a stir before serving.
Assembled Bowls: If you’re meal-prepping, keep the sauce and greens separate until ready to eat. This keeps the textures fresh.

And yes—this recipe also freezes well! Just freeze the chicken (without sauce) for up to 2 months. Thaw in the fridge overnight before reheating.

Estimated Nutrition (per bowl, approximate)

Calories: 520–580 kcal
Protein: 42–48g
Carbohydrates: 14–18g
Fat: 32–36g
Fiber: 3–5g
Sugar: 3–4g
Sodium: 650–750mg

This depends on your portion sizes and specific ingredients, but overall, it’s a balanced, high-protein bowl with healthy fats and plenty of flavor.

Frequently Asked Questions

Can I make this Chimichurri Grilled Chicken Bowl ahead of time?

Absolutely! It’s perfect for meal prep. Just store the components separately and assemble when ready to eat for the freshest result.

Can I use store-bought chimichurri and garlic sauce?

You can! While homemade brings fresher flavor, quality store-bought versions work well if you’re short on time.

Is this recipe gluten-free?

Yes—just be sure all your sauces and seasonings are certified gluten-free, especially if using any pre-made sauces.

Can I cook the chicken without a grill?

Definitely. A grill pan, cast iron skillet, or even baking in the oven will do the job. Just aim for a good sear or roast for flavor.

Can I use other herbs besides parsley in the chimichurri?

You can! Cilantro, oregano, or even a little basil can switch up the profile while keeping that fresh, herby goodness.

What’s a good dairy-free garlic sauce option?

Try a blend of soaked cashews, garlic, lemon juice, olive oil, and water. Blend until smooth for a creamy, dairy-free version.

How spicy is this recipe?

The spice level is totally up to you. Chimichurri can be mild or hot depending on how much chili you use. The garlic sauce helps cool things down.

Can I make this vegetarian or vegan?

Yes! Swap the chicken for grilled tofu, tempeh, or chickpeas. Use dairy-free yogurt or mayo for the garlic sauce.

Conclusion

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is one of those meals that hits all the right notes—smoky, herby, creamy, and super satisfying. Whether you’re trying to eat cleaner, prep ahead for the week, or impress someone with a bold and vibrant dish, this bowl delivers big time. Every layer brings something different to the table, and the sauces? Honestly, they’re the kind you’ll want to make over and over again. Give it a try, and you’ll see why this one’s a keeper in my kitchen.