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A close-up view of the ingredients for a chimichurri grilled chicken bowl, including fresh parsley, sliced chicken, and colorful vegetables ready for assembly.

Chimichurri Grilled Chicken Bowl: The Ultimate Recipe

This Chimichurri Grilled Chicken Bowl recipe features juicy, marinated grilled chicken with a vibrant, homemade chimichurri sauce. It's a healthy, flavorful, and easy-to-make meal perfect for a delicious weeknight dinner or for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Argentinian, South American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh parsley, packed Flat-leaf variety recommended
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes Adjust to taste
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp salt
  • 1.5 lbs boneless, skinless chicken breasts About 3-4 breasts
  • 1/2 tsp black pepper
  • 4 cups cooked rice or quinoa
  • 1 cup corn Fresh, frozen, or canned
  • 1 cup black beans, rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced

Equipment

  • 1 Grill
  • 1 Food processor

Method
 

  1. In a food processor, combine parsley, garlic, oregano, red pepper flakes, and salt. Pulse until finely chopped. With the processor running, slowly stream in the red wine vinegar and then the olive oil until just combined. Do not overmix.
  2. Place chicken in a large bowl or zip-top bag. Pour half of the chimichurri sauce over the chicken, reserving the other half for serving. Toss to coat the chicken completely. Marinate for at least 30 minutes and up to 4 hours in the refrigerator.
  3. Preheat your grill to medium-high heat (about 400-450°F). Remove chicken from the marinade and season with black pepper. Grill for 6-8 minutes per side, until cooked through (internal temperature reaches 165°F).
  4. Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. Then, slice it against the grain.
  5. Divide the cooked rice among four bowls. Top with sliced grilled chicken, corn, black beans, cherry tomatoes, red onion, and avocado. Drizzle with the reserved chimichurri sauce before serving.

Notes

Meal Prep Tip: Store all components in separate airtight containers in the fridge for up to 4 days. Assemble just before eating.
Spice it Up: For a spicier chimichurri, add an extra pinch of red pepper flakes or include a finely chopped jalapeño.