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Grilled Chicken Chimichurri Bowl Recipe

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Grilled Chicken Chimichurri Bowl is a vibrant, flavor-packed meal that brings together smoky, juicy grilled chicken with a bold, herbaceous chimichurri sauce. The charred exterior of the chicken locks in its juices, while the tangy garlic and fresh herbs in the sauce cut through with bright, zesty notes. Layered with creamy mashed potatoes, a refreshing tomato salad, and leafy greens, every bite is an explosion of texture and taste.

This dish is not only a visual treat with its colorful components, but it’s also a smart choice for a high-protein, nutrient-rich lunch or dinner. Whether you’re looking for a quick meal prep idea, a healthy dinner option, or a crowd-pleasing centerpiece for your next cookout, this bowl has you covered. It balances indulgence and freshness with effortless elegance.


Why You’ll Love This Grilled Chicken Chimichurri Bowl Recipe

  • Bold Flavor: The chimichurri adds a punch of garlic, parsley, vinegar, and chili that wakes up the grilled chicken beautifully.
  • Well-Balanced Meal: Proteins, healthy fats, and veggies all in one bowl—satisfying and nutritious.
  • Meal Prep Friendly: Stays delicious for days in the fridge, making it perfect for planning ahead.
  • Gluten-Free & Customizable: Naturally gluten-free and easy to adapt with different grains or sides.
  • Perfect for All Seasons: Grill in summer, or use a stovetop grill pan when it’s chilly.
  • Quick and Simple: With just a bit of prep and marination, the entire dish comes together in under 40 minutes.

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

To prepare the Grilled Chicken Chimichurri Bowl, having the right tools on hand makes all the difference in flavor, texture, and presentation. Here’s what you’ll need and why:

  • Grill or Grill Pan: This is crucial for getting that signature char on the chicken. A cast iron grill pan is perfect for stovetop use if you’re cooking indoors.
  • Blender or Food Processor: To make the chimichurri sauce quickly and evenly. It ensures all the herbs and garlic are finely minced and emulsified.
  • Sharp Chef’s Knife: For slicing the grilled chicken and dicing the vegetables with precision.
  • Cutting Board: Preferably one for raw meat and a separate one for vegetables to avoid cross-contamination.
  • Mixing Bowls: Useful for tossing the tomatoes, greens, and even for marinating the chicken.
  • Tongs: To flip the chicken easily on the grill without piercing it and letting juices escape.
  • Small Sauce Cup: Optional but great for serving the chimichurri on the side or neatly in the bowl.
  • Serving Bowls or Meal Prep Containers: For assembling and storing the finished dish.

Preparation Tips

  • Marinate for Maximum Flavor: Give your chicken at least 30 minutes in the marinade—overnight is even better to absorb all those herby, garlicky notes.
  • Room Temperature Chicken: Let your chicken sit out for 15–20 minutes before grilling to ensure even cooking.
  • Use Fresh Herbs: Chimichurri is all about freshness—opt for vibrant, flat-leaf parsley and good-quality garlic.
  • Don’t Skip the Resting Time: After grilling, rest the chicken for 5–10 minutes before slicing. This keeps it juicy.
  • Adjust the Heat: Want more kick? Add red chili flakes or jalapeño to the chimichurri. Prefer it mild? Ease up on the vinegar and garlic.
  • Preheat the Grill or Pan: Ensure it’s nice and hot before placing the chicken down. You want grill marks, not a pale sear.
  • Batch Cook: Grill more chicken than you need—it stores beautifully and can be used for tacos, wraps, or salads later in the week.
  • Assemble Smart: Start with a base of greens or grains, add warm chicken, then top with cool pico de gallo and a generous spoonful of chimichurri.

Ingredients for This Grilled Chicken Chimichurri Bowl Recipe

For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • Juice of ½ lime

For the Chimichurri Sauce:

  • 1 cup fresh flat-leaf parsley (packed)
  • 4 garlic cloves
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon dried oregano
  • ⅓ cup olive oil
  • Salt and pepper, to taste

For the Bowl:

  • 1 cup mashed potatoes (or substitute with rice or quinoa)
  • 1 cup fresh arugula or spinach
  • 1 cup diced tomatoes or pico de gallo
  • Extra chimichurri for drizzling

Optional add-ons: sliced avocado, pickled onions, black beans, or feta cheese for extra layers of flavor.


Step 1: Marinate the Chicken

In a bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Mix well and coat the chicken breasts thoroughly. Cover and let marinate in the refrigerator for at least 30 minutes or up to overnight.


Step 2: Make the Chimichurri Sauce

In a food processor or blender, add parsley, garlic cloves, red wine vinegar, red pepper flakes (if using), dried oregano, salt, and pepper. Pulse a few times. While blending, slowly drizzle in the olive oil until the sauce is well combined but still a bit chunky. Taste and adjust seasoning if needed.


Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6–7 minutes per side, or until nicely charred and cooked through (internal temperature should reach 165°F / 74°C). Remove and let it rest for 5–10 minutes before slicing.


Step 4: Prepare the Bowl Components

While the chicken is grilling or resting, prepare your bowl components. Warm the mashed potatoes if using, wash and dry your greens, and dice the tomatoes or mix up some pico de gallo.


Step 5: Assemble the Bowl

Start with a generous scoop of mashed potatoes or your chosen base. Add a layer of greens, followed by diced tomatoes. Slice the grilled chicken and place it on top. Spoon chimichurri over the chicken and around the bowl. Add any optional toppings to your liking.


Step 6: Serve and Enjoy

Serve immediately while the chicken is warm and the chimichurri is fresh. You can serve the sauce on the side for dipping or drizzle it generously over everything. Perfect as a hearty lunch, a nutritious dinner, or a next-level meal prep dish.


Would you like me to continue with Part 5: Notes & Mistakes to Avoid?

Notes

  • Chimichurri Flavor Improves Over Time: Prepare it a few hours in advance or the night before for a deeper, more developed flavor.
  • Swap Your Base: While mashed potatoes are comforting and creamy, rice, cauliflower mash, or quinoa all work beautifully depending on your diet or mood.
  • Char is Your Friend: Don’t be afraid of a little dark crust on the chicken—that caramelization adds loads of flavor.

Watch Out for These Mistakes While Cooking

  • Skipping the Marination Time: Rushing the process will leave your chicken underseasoned. Letting it marinate ensures juiciness and deep flavor.
  • Using Dull Knives: You’ll want clean, confident slices—especially after grilling. A dull knife can shred the meat and ruin presentation.
  • Overblending the Chimichurri: It should be slightly chunky, not a smooth puree. Pulsing gives better texture and mouthfeel.
  • Not Resting the Chicken: Cutting into hot meat releases all the juices. Resting keeps it moist and tender.
  • Uneven Chicken Thickness: If the chicken breast is too thick on one end, it won’t cook evenly. Pound slightly for even grilling.
  • Underseasoning the Base: Whether it’s potatoes, rice, or quinoa, season your base well to avoid bland bites underneath the flavorful chicken.
  • Burning the Garlic in the Sauce: When blending chimichurri, don’t overdo it with raw garlic unless you love that pungent bite. Start with less, taste, and adjust.
  • Overcrowding the Grill or Pan: Cook the chicken in batches if needed. Crowding drops the temperature and prevents proper searing.

What to Serve With Grilled Chicken Chimichurri Bowl?

Here Are 8 Recommendations:

  1. Grilled Corn on the Cob
    Smoky and sweet, grilled corn pairs beautifully with the herbaceous chimichurri. Add a sprinkle of cotija cheese for extra flair.
  2. Crispy Sweet Potato Fries
    A crunchy, slightly sweet contrast to the savory grilled chicken. Plus, they’re oven- and air-fryer-friendly.
  3. Garlic Herb Flatbread
    Perfect for scooping up leftover chimichurri and mashed potatoes from the bowl.
  4. Chili-Lime Roasted Veggies
    Zucchini, bell peppers, and carrots tossed in chili-lime seasoning add color and flavor to your table.
  5. Avocado Slices or Guacamole
    The creaminess of avocado balances the acidity of chimichurri and adds healthy fats.
  6. Simple Cucumber Yogurt Salad
    A refreshing, cooling side that complements the heat and herbs in the bowl.
  7. Pickled Onions or Jalapeños
    Add zing and a bit of heat—great for topping or serving on the side.
  8. Lemon-Infused Quinoa
    A light, citrusy grain option if you want to skip the mashed potatoes or double up on grains.

Storage Instructions

Refrigeration:
Store leftover components separately when possible. The grilled chicken, chimichurri sauce, and mashed potatoes can each be refrigerated in airtight containers for up to 4 days. Greens and fresh toppings (like tomatoes or pico de gallo) are best consumed within 2 days to maintain freshness.

Reheating:

  • Chicken: Reheat in a skillet over low heat or microwave in short bursts to avoid drying out.
  • Mashed Potatoes or Rice Base: Add a splash of water or broth before microwaving to bring back creaminess.
  • Chimichurri: Serve cold or room temperature—no reheating needed.

Freezing:

  • Chicken can be frozen (cooked or marinated) for up to 2 months.
  • Chimichurri sauce also freezes well in ice cube trays.
  • Avoid freezing fresh greens and tomato-based components—they will become soggy when thawed.

Estimated Nutrition (Per Serving – 1 bowl)

  • Calories: ~480 kcal
  • Protein: 38g
  • Carbohydrates: 28g
  • Fat: 26g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Fiber: 4g
  • Sugar: 3g
  • Sodium: 520mg
  • Cholesterol: 105mg
  • Serving Size: 1 assembled bowl
  • Category: Lunch/Dinner
  • Method: Grilling
  • Cuisine: Argentine-inspired fusion
  • Diet: Gluten-free friendly

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicier and more forgiving on the grill. Just adjust cooking time as they may take slightly longer.

2. How spicy is chimichurri?

Traditional chimichurri has a mild kick from garlic and red pepper flakes, but it’s easy to dial the heat up or down to your liking.

3. Can I make this recipe ahead of time?

Yes. You can marinate and grill the chicken in advance, store the chimichurri separately, and assemble the bowl when ready to serve.

4. Is this recipe suitable for meal prep?

Definitely! It holds up well in the fridge for several days. Keep components separate until ready to eat for best texture.

5. Can I use a store-bought chimichurri?

Yes, but fresh homemade chimichurri offers a brighter, more vibrant flavor. It’s worth the extra 5 minutes!

6. What if I don’t have a grill or grill pan?

You can sear the chicken in a regular nonstick or cast-iron skillet and still achieve great flavor.

7. How do I make this bowl vegetarian?

Swap the chicken for grilled tofu, roasted chickpeas, or portobello mushrooms. Keep the chimichurri for that signature flavor.

8. What herbs can I substitute in chimichurri?

Flat-leaf parsley is classic, but you can also blend in cilantro, basil, or mint for a unique twist.


Conclusion

The Grilled Chicken Chimichurri Bowl is a powerhouse of flavor, balance, and beauty. It’s easy enough for a weeknight dinner, yet bold and colorful enough to serve guests. From the smoky grilled chicken to the zesty chimichurri and comforting base, every component plays its role in creating a complete, crave-worthy meal. Whether you’re cooking to impress or just fueling your week with delicious food, this bowl delivers every time.


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Grilled Chicken Chimichurri Bowl Recipe


  • Author: Sally Thompson
  • Total Time: 30 minutes
  • Yield: 2 bowls 1x

Description

Fire up your grill and get ready to enjoy a vibrant, flavor-packed Grilled Chicken Chimichurri Bowl—a perfect fusion of smoky grilled chicken, herbaceous chimichurri, creamy mashed potatoes, and fresh, crunchy veggies. This easy recipe is a winner for weeknight dinners, summer cookouts, and even weekly meal prep. If you’re on the hunt for quick dinner ideas, healthy bowls, or bold-flavored food ideas, this dish delivers on all fronts with minimal effort and maximum taste.


Ingredients

Scale

2 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

0.5 teaspoon ground cumin

Salt and black pepper to taste

Juice of 0.5 lime

1 cup fresh flat-leaf parsley packed

4 garlic cloves

2 tablespoons red wine vinegar

0.5 teaspoon red pepper flakes optional

0.5 teaspoon dried oregano

0.33 cup olive oil

Salt and pepper to taste

1 cup mashed potatoes

1 cup fresh arugula or spinach

1 cup diced tomatoes or pico de gallo

Optional: sliced avocado, pickled onions, black beans, feta cheese


Instructions

1. In a bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Coat chicken breasts thoroughly and marinate for at least 30 minutes or overnight.

2. In a food processor or blender, add parsley, garlic, red wine vinegar, red pepper flakes, oregano, salt, and pepper. Pulse until chopped. Slowly add olive oil while blending until combined but still chunky.

3. Preheat grill or grill pan to medium-high heat. Grill chicken 6–7 minutes per side until cooked through and lightly charred. Internal temperature should reach 165°F (74°C). Let rest 5–10 minutes.

4. While chicken rests, prepare bowl components: warm mashed potatoes, wash and dry greens, and dice tomatoes or prepare pico de gallo.

5. Slice the grilled chicken. Assemble bowl starting with mashed potatoes, then add greens and tomatoes. Place sliced chicken on top.

6. Drizzle with chimichurri. Add optional toppings like avocado or pickled onions.

7. Serve immediately or store in meal prep containers for later.

8. Enjoy warm or cold as a high-protein, balanced meal.

Notes

Chimichurri develops deeper flavor if made a few hours in advance—let it sit!

Make extra grilled chicken to use in wraps, salads, or tacos throughout the week.

Don’t skip the resting time after grilling—this keeps the chicken juicy and tender.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch/Dinner
  • Method: Grilling
  • Cuisine: Argentine-inspired fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 26g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 105mg

Keywords: grilled chicken bowl, chimichurri chicken, healthy dinner, quick lunch, meal prep bowls

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