Chimichurri Chicken Bowl (Printable)

Herb-marinated chicken over fluffy rice with fresh vegetables and zesty chimichurri.

# 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 Components

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

# How-To Steps:

01 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a mixing bowl. Whisk until well blended. Separate and reserve 1/3 cup of chimichurri for finishing sauce.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring complete coating. Refrigerate for minimum 30 minutes, preferably 4 hours for enhanced flavor development.
03 - Preheat grill, grill pan, or skillet to medium-high heat approximately 400 degrees Fahrenheit. Allow cooking surface to reach proper temperature for optimal searing.
04 - Remove chicken from marinade and pat dry. Season both sides with additional salt and pepper. Cook for 6 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit and juices run clear. Transfer to cutting board and rest for 5 minutes before slicing.
05 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, avocado slices, and red onion on top of rice in each bowl.
06 - Drizzle reserved chimichurri sauce over each bowl. Garnish with fresh herbs. Serve immediately with lime wedges for flavor enhancement.

# Expert Hints:

01 -
  • The chimichurri tastes like fresh herbs exploded into flavor, and you only need basic kitchen skills to pull it off.
  • It comes together in under an hour and still feels like you spent way more time and thought on it than you actually did.
  • Everything's customizable, so whether your guests eat meat, want cauliflower rice, or skip certain veggies, the bowl still sings.
02 -
  • Don't skip the resting step for the chicken—I learned this when I sliced too early and watched all those lovely juices abandon ship onto the plate.
  • The reserved chimichurri is there because the marinating version cooks slightly with the chicken; the fresh sauce is what keeps everything bright and alive.
  • Wet hands when you're handling avocado make slicing infinitely less frustrating, and slicing it right into the bowl means less browning and fewer dishes.
03 -
  • If your chicken breasts are thick, pound them to an even thickness with a meat mallet so nothing ends up dry while you're waiting for the thicker parts to cook through.
  • Taste the reserved chimichurri before serving—sometimes you want to add a pinch more salt or a squeeze of lime depending on how the marinade turned out.
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