Name: Chimichurri Grilled Chicken Bowl with Garlic Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Latin-inspired
Ingredients: 2 boneless skinless chicken breasts or thighs; 1 cup fresh parsley, finely chopped; 1 cup fresh cilantro, finely chopped (optional); 4 garlic cloves, minced (divided between sauces); 2 tablespoons red wine vinegar; ½ cup olive oil (divided); ½ teaspoon crushed red pepper flakes; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup Greek yogurt or mayonnaise; 1 tablespoon lemon juice; 1 cup chopped fresh tomatoes; ¼ cup finely chopped red onion; 2 cups fresh greens (arugula, spinach, or mix); 1 cup cooked rice, quinoa, or cauliflower rice (optional)

I can’t get enough of this Chimichurri Grilled Chicken Bowl with Garlic Sauce. It’s become one of my go-to recipes when I want something bold, fresh, and satisfying without spending hours in the kitchen. The juicy grilled chicken is coated in a vibrant chimichurri sauce packed with herbs and garlic, laid over a bed of greens and tangy tomatoes, and served with a creamy garlic sauce that ties everything together. It’s flavorful, colorful, and incredibly rewarding to dig into.

What I love most about this dish is how it balances so many textures and flavors—smoky from the grill, tangy from the sauce, creamy from the garlic dip, and crisp from the veggies. It feels indulgent but is actually quite nourishing. Whether I’m meal-prepping for the week or making a quick weeknight dinner, this bowl always hits the spot.

Why You’ll Love This Chimichurri Grilled Chicken Bowl with Garlic Sauce

This bowl isn’t just pretty to look at—it’s packed with bold, fresh flavors that satisfy every craving. The herbaceous chimichurri lifts the grilled chicken, while the garlic sauce adds creaminess and richness. It’s naturally gluten-free, high in protein, and easy to customize. Whether you need a quick lunch, a post-gym dinner, or a dish that’ll impress guests, this bowl brings it all.

What Kind of Chicken Should I Use for Chimichurri Grilled Chicken Bowl?

I usually go for boneless, skinless chicken breasts because they cook quickly and slice beautifully for bowl presentations. However, if you’re after even more juiciness and flavor, boneless chicken thighs are a fantastic alternative. They’re more forgiving on the grill and absorb marinades like a dream. The key is to butterfly thicker cuts for even cooking and to let them soak up that chimichurri marinade for at least 30 minutes—longer if you have the time.

Options for Substitutions

What’s great about this bowl is how flexible it is. Here are some smart swaps you can try depending on what you have or your dietary needs:

Protein: Swap the grilled chicken for grilled shrimp, tofu, or steak. Portobello mushrooms also work well for a vegetarian twist.
Chimichurri: If you’re out of parsley or cilantro, try using basil or arugula. Even kale can work in a pinch.
Garlic Sauce: Greek yogurt mixed with lemon, garlic, and herbs is a quick substitute. Tahini sauce also complements the bowl beautifully.
Tomato Mix: Don’t have fresh tomatoes? Use a quick pico de gallo or chopped cherry tomatoes with red onion and lime juice.
Base Greens: Spinach, arugula, kale, or even shredded cabbage all work great underneath the grilled chicken.
Low-Carb Option: Ditch the rice or grains and stick with a full bed of greens and veggies.

Ingredients for This Chimichurri Grilled Chicken Bowl with Garlic Sauce

Chicken Breasts or Thighs – The star of the bowl. Grilled to perfection and juicy on the inside, this is where all the protein and smoky flavor come from.
Fresh Parsley – Essential for chimichurri. It adds a bright, herbaceous note that defines the sauce.
Fresh Cilantro – Optional but highly recommended for a deeper, more complex flavor in the chimichurri.
Garlic Cloves – Used generously in both the chimichurri and the garlic sauce for bold, punchy flavor.
Red Wine Vinegar – Adds tang and acidity to the chimichurri to balance out the richness of the meat.
Olive Oil – A base for both the chimichurri and the garlic sauce, giving smooth texture and richness.
Crushed Red Pepper Flakes – A small kick of heat that livens up the chimichurri without overpowering it.
Salt and Black Pepper – For seasoning the chicken and chimichurri just right.
Greek Yogurt or Mayonnaise – Used as a base for the creamy garlic sauce, adding body and tang.
Lemon Juice – Brings brightness to the garlic sauce and helps balance all the flavors.
Fresh Tomatoes – Diced and served in the bowl for juicy texture and acidity.
Red Onion – Finely chopped and mixed with tomatoes to add a bit of sharpness and crunch.
Fresh Greens (like arugula or spinach) – The base of the bowl. They bring freshness and contrast to the grilled elements.
Optional Base (Rice, Quinoa, or Cauliflower Rice) – If you want something heartier under the greens, these are all great choices.

Step 1: Make the Chimichurri

Start by preparing the chimichurri so it has time to sit. In a bowl or food processor, combine finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir or pulse until everything is well combined but still a bit chunky. Set aside at room temperature to let the flavors meld.

Step 2: Marinate the Chicken

Place your chicken breasts or thighs in a large bowl or zip-top bag and pour half of the chimichurri over them. Reserve the other half for drizzling later. Let the chicken marinate for at least 30 minutes—longer if you have time (up to 24 hours in the fridge).

Step 3: Prepare the Garlic Sauce

In a small bowl, mix together Greek yogurt or mayo, finely minced garlic, lemon juice, a splash of olive oil, salt, and pepper. Whisk until smooth and creamy. Chill in the fridge until ready to serve.

Step 4: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill for about 5–6 minutes per side or until the chicken reaches 165°F internally and has a nice char. Let rest for 5 minutes before slicing.

Step 5: Prep the Bowl Ingredients

While the chicken grills, chop the fresh tomatoes and red onion. Toss them together with a pinch of salt and a squeeze of lemon or lime juice. Rinse and dry your greens. Prepare your grain base if using.

Step 6: Assemble the Bowl

Start with a layer of greens and/or grain. Add the sliced grilled chicken on top, spoon the tomato-onion mix to the side, and add a dollop of garlic sauce. Finish by drizzling with the remaining chimichurri.

How Long to Cook the Chimichurri Grilled Chicken Bowl

The cooking time depends mostly on the thickness of your chicken. Here’s a quick breakdown:

Grill Time: About 5–6 minutes per side for boneless chicken breasts or thighs on medium-high heat.
Internal Temperature: Always aim for 165°F (74°C) at the thickest part of the meat.
Resting Time: Let the grilled chicken rest for 5 minutes before slicing to keep it juicy.

The prep (including marinating) can be as quick as 30 minutes, but longer marinating means deeper flavor.

Tips for Perfect Chimichurri Grilled Chicken Bowl

Butterfly Thick Breasts: This ensures even cooking and more surface area to soak up that chimichurri.
Don’t Over-Process Chimichurri: You want it slightly chunky—not a purée—so you get bursts of fresh herb flavor.
Use a Meat Thermometer: The best way to avoid dry chicken is to cook just until 165°F.
Let the Chicken Rest: Resting prevents all the juices from running out when you slice it.
Make Sauces Ahead: Both the chimichurri and garlic sauce taste better after sitting for 30+ minutes.
Grill Marks Matter: A hot grill or grill pan gives you those beautiful marks and smoky flavor.
Balance the Bowl: Don’t overload with sauce—let each element shine.

Watch Out for These Mistakes While Cooking

Even though this Chimichurri Grilled Chicken Bowl is easy to pull together, a few small missteps can affect the final result. Keep these in mind:

Over-marinating the chicken in acidic chimichurri for more than 24 hours can start to break down the texture, making it mushy.
Skipping the resting time after grilling will cause all the juices to run out when slicing—resulting in dry chicken.
Using low-quality olive oil in your chimichurri or garlic sauce can throw off the flavor. Use a good extra-virgin olive oil if possible.
Blending the chimichurri too smooth loses the texture and fresh-herb bite that makes it special.
Serving immediately after grilling without assembling the other components can result in cold sides or rushed plating.
Not seasoning the base greens or grains makes the bowl taste flat—always give a quick toss with a little oil, salt, or citrus.

What to Serve With Chimichurri Grilled Chicken Bowl?

While the bowl is satisfying on its own, these side pairings can elevate it into a full meal:

Grilled Corn on the Cob

A smoky-sweet side that echoes the flavors of the grill and pairs beautifully with chimichurri.

Roasted Sweet Potatoes

Crispy on the outside, soft on the inside—sweet potatoes add a comforting, slightly sweet contrast.

Garlic Herb Flatbread

Perfect for scooping up extra garlic sauce or chimichurri—especially if you’re skipping the rice.

Black Bean Salad

Light, protein-packed, and zesty. Adds another layer of texture and nutrition.

Pickled Onions or Jalapeños

Adds a sharp, tangy bite that cuts through the richness of the grilled chicken and sauces.

Avocado Slices

Creamy, cooling, and naturally pairs well with every flavor in the bowl.

Cilantro Lime Rice

If you’re going the grain route, this adds brightness and depth with just two extra ingredients.

Chilled Cucumber Yogurt Salad

A cool, refreshing side that plays beautifully off the garlic sauce and spice in the chimichurri.

Storage Instructions

This Chimichurri Grilled Chicken Bowl stores beautifully, making it great for meal prep. Here’s how to keep everything fresh:

Grilled Chicken: Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave before serving.
Chimichurri Sauce: Keep it in a sealed jar or container for up to 1 week in the fridge. Let it come to room temperature before using.
Garlic Sauce: Refrigerate in a sealed container for up to 5 days.
Greens & Tomatoes: Best stored separately and added fresh when serving to avoid sogginess.
Fully Assembled Bowls: If prepping ahead, keep wet ingredients (sauces, tomatoes) separate and combine right before eating.

You can also freeze the grilled chicken and chimichurri for up to 2 months—just defrost overnight in the fridge before reheating.

Estimated Nutrition

(Per serving – based on bowl with chicken breast, greens, tomatoes, chimichurri, and garlic sauce)

Calories: ~480
Protein: 38g
Fat: 28g
Saturated Fat: 5g
Carbohydrates: 14g
Fiber: 3g
Sugar: 4g
Cholesterol: 95mg
Sodium: 420mg

These numbers can vary depending on how much sauce you use and what base you serve it on (rice, quinoa, etc.).

Frequently Asked Questions

What cut of chicken is best for this bowl?

Both boneless chicken breasts and thighs work great. Breasts are lean and slice well, while thighs are juicier and more forgiving on the grill.

Can I make the chimichurri ahead of time?

Absolutely! In fact, it’s better that way. Make it up to 5 days in advance and store it in the fridge. The flavors deepen over time.

What if I don’t have a grill?

No problem—use a grill pan, cast iron skillet, or even bake the chicken in the oven at 425°F (218°C) for about 20 minutes or until cooked through.

Is this recipe spicy?

Not overly. The chimichurri has a mild heat from red pepper flakes, but it’s easy to adjust or omit if you prefer it mild.

Can I make this bowl dairy-free?

Yes! Use dairy-free yogurt or vegan mayo for the garlic sauce, and the rest of the recipe is naturally dairy-free.

What else can I use chimichurri for?

So many things! Try it on steak, shrimp, roasted veggies, eggs, or even as a dipping sauce for bread.

Can I use store-bought chimichurri?

You can, but homemade is fresher and more customizable. If using store-bought, choose one with clean, simple ingredients.

Is this bowl good for meal prep?

Definitely. Grill extra chicken, prep the sauces ahead, and store everything separately. Just assemble before eating for best texture.

Conclusion

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is everything you want in a wholesome, flavor-packed meal. It’s bold, vibrant, and endlessly customizable—whether you’re looking for a light dinner, a meal-prep star, or something impressive to serve guests. From the smoky grilled chicken to the herby chimichurri and creamy garlic sauce, every bite is layered with flavor. Once you make it, it’s bound to be on repeat in your kitchen.