Chimichurri Chicken Bowl (Printable Version)

Tender herb-marinated chicken over rice with fresh vegetables and vibrant chimichurri sauce

# What You'll Need:

→ Chimichurri Marinade & Sauce

01 - 1 cup fresh parsley, finely chopped
02 - 1/3 cup fresh cilantro, finely chopped
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
05 - 1/2 cup extra-virgin olive oil
06 - 1/4 cup red wine vinegar
07 - 1 teaspoon red pepper flakes
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Chicken

10 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Bowl Assembly

13 - 2 cups cooked white or brown rice
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 avocado, sliced
17 - 1/2 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro or parsley, chopped for garnish
19 - Lime wedges for serving

# Directions:

01 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Stir thoroughly until well combined. Reserve 1/3 cup of the mixture separately as finishing sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour the remaining chimichurri over chicken, ensuring complete coating. Refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat. Allow equipment to reach full temperature before beginning cooking process.
04 - Remove chicken from marinade and pat surface dry. Season both sides with additional salt and pepper. Place on preheated surface and cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Allow 5 minutes resting time before slicing.
05 - Divide cooked rice equally among 4 serving bowls. Distribute sliced chicken, cherry tomatoes, cucumber, avocado, and red onion over rice in each bowl.
06 - Drizzle reserved chimichurri sauce evenly over each bowl. Garnish with fresh herbs and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The chicken comes out impossibly juicy because the acid in the vinegar tenderizes it while you're barely paying attention.
  • You can prep the chimichurri while your coffee's still hot, then let everything else happen on its own timeline.
  • It looks like restaurant food but tastes like home, which somehow makes it even better.
02 -
  • Don't skip the resting period after cooking—it's the difference between juicy chicken and dry chicken, and five minutes is genuinely all it takes.
  • Reserve that chimichurri sauce before you marinate the chicken, or you'll end up with none left to drizzle, which I learned by doing it wrong exactly once.
03 -
  • Make the chimichurri the night before so the flavors have time to get to know each other, then marinate the chicken while you're busy doing other things.
  • If your grill isn't available, a hot cast iron skillet works beautifully and gives you better control over the char.
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