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Chimichurri Chicken Garlic Bowl

A vibrant, flavorful bowl featuring garlic-marinated grilled chicken, fluffy rice, and zesty chimichurri sauce — a quick and healthy weeknight dinner favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Argentine
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 4 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red chili flakes
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 lime juiced
Chicken
  • 1 lb chicken breasts boneless, skinless
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 1 tbsp lime juice
Bowl Assembly
  • 2 cups cooked rice white, jasmine, or brown
  • 1 avocado sliced, optional
  • lime wedges for garnish
  • fresh parsley for topping

Equipment

  • Mixing bowls
  • Grill pan or skillet
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Combine parsley, garlic, vinegar, olive oil, chili flakes, salt, pepper, and lime juice to make chimichurri sauce. Set aside.
  2. Mix olive oil, garlic, paprika, salt, pepper, and lime juice to marinate chicken for 15–30 minutes.
  3. Heat grill pan or skillet over medium-high heat and cook chicken 6–7 minutes per side until golden and fully cooked.
  4. Let chicken rest 5 minutes, then slice thinly.
  5. Assemble bowls with rice, sliced chicken, chimichurri sauce, avocado, and garnish with parsley and lime wedges.

Notes

Store leftover sauce in a sealed jar for up to 5 days. Do not reheat chimichurri.