Save Bring the vibrant and bold flavors of Latin American cuisine to your kitchen with this Chimichurri Chicken Bowl. This dish features juicy, herb-marinated chicken served over a bed of fluffy rice, complemented by a refreshing mix of fresh vegetables and a zesty, homemade chimichurri sauce.
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The key to this bowl's success is the fresh herb marinade, which infuses the chicken with garlic, vinegar, and red pepper heat. When paired with creamy avocado and crisp cucumbers, every forkful provides a perfect harmony of acid, spice, and freshness.
Ingredients
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- Chimichurri: 1 cup fresh parsley (finely chopped), 1/3 cup fresh cilantro (finely chopped), 3 garlic cloves (minced), 2 tbsp fresh oregano (or 2 tsp dried), 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 tsp red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs), 1/2 tsp salt, 1/4 tsp black pepper
- Bowl: 2 cups cooked white or brown rice, 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1 avocado (sliced), 1/2 cup red onion (thinly sliced), 1/4 cup fresh cilantro or parsley (for garnish), lime wedges
Instructions
- 1. Prepare the Chimichurri
- In a bowl, mix parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Reserve 1/3 cup as sauce for serving.
- 2. Marinate the Chicken
- Place chicken breasts in a resealable bag or shallow dish. Pour remaining chimichurri over chicken, ensuring its coated. Marinate in the refrigerator for 30 minutes to 4 hours.
- 3. Prep the Heat
- Preheat grill, grill pan, or skillet to medium-high heat. Remove chicken from marinade and season both sides with additional salt and pepper.
- 4. Grill the Chicken
- Cook chicken 6-7 minutes per side, or until juices run clear. Rest for 5 minutes, then slice.
- 5. Assemble
- Divide rice among 4 bowls. Top with sliced chicken, cherry tomatoes, cucumber, avocado, and red onion.
- 6. Finish and Serve
- Drizzle with reserved chimichurri. Garnish with fresh herbs and serve with lime wedges.
Zusatztipps für die Zubereitung
For the best results, ensure your grill or pan is fully preheated to achieve a nice sear. Always let the chicken rest after cooking to keep it juicy before slicing it into strips for the bowl.
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Varianten und Anpassungen
You can easily swap the chicken breasts for chicken thighs if you prefer darker meat. For a low-carb version, replace the rice with cauliflower rice, and feel free to add extra toppings like grilled corn or crumbled feta.
Serviervorschläge
Serve these bowls immediately with a side of lime wedges to brighten the flavors. This meal pairs beautifully with a chilled, crisp Sauvignon Blanc to complement the herbal notes of the chimichurri.
Save With its vibrant colors and fresh ingredients, this Chimichurri Chicken Bowl is as beautiful to look at as it is to eat. It is a wholesome, nutrient-dense meal that brings a taste of Latin America straight to your table.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to absorb the chimichurri flavors. For deeper flavor penetration, you can marinate up to 4 hours in the refrigerator. Beyond that, the acid in the vinegar may start to break down the meat texture excessively.
- → Can I make chimichurri sauce ahead of time?
Absolutely! Prepare the chimichurri sauce up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and meld together over time, making it even more delicious. Bring it to room temperature before using for best consistency.
- → What cuts of chicken work best?
While boneless, skinless chicken breasts are used here, chicken thighs work wonderfully too. Thighs offer more natural fat and remain juicy even if cooked slightly longer. Just adjust cooking time to 8-10 minutes per side depending on thickness.
- → How can I make this low-carb?
Replace the white or brown rice with cauliflower rice for a low-carb alternative. Simply pulse raw cauliflower florets in a food processor until rice-sized, then sauté for 5-7 minutes until tender. This substitution reduces carbohydrates significantly while maintaining the bowl's satisfying texture.
- → What other vegetables can I add?
Grilled corn, bell peppers, red cabbage, or roasted sweet potatoes make excellent additions. You could also include black beans for extra protein and fiber, or swap the cucumber for jicama for a satisfying crunch. The bowl is highly adaptable to seasonal vegetables and personal preferences.
- → Can I cook the chicken in the oven?
Yes! Preheat your oven to 400°F (200°C) and bake the marinated chicken on a parchment-lined baking sheet for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing. This hands-off method is great for cooking larger batches.
