Chimichurri Chicken Bowls

Bold Flavor • Fresh Herbs • Protein Packed

25 min
38g
Complex
Fresh

The Ultimate Power Bowl

These Chimichurri Chicken Bowls are the perfect antidote to boring meal prep. We take juicy, citrus-marinated chicken and top it with a vibrant, punchy chimichurri sauce made from fresh parsley, cilantro, and garlic. Served over a bed of fluffy rice with roasted corn and beans, it’s a complete meal that satisfies every craving.

Ingredients

For the Chimichurri

  • Fresh Parsley & Cilantro1 Cup each
  • Garlic (minced)3 Cloves
  • Olive Oil & Red Wine Vinegar1/4 Cup each
  • Red Chili Flakes1/2 tsp

The Bowl

  • Grilled Chicken Breast1 lb
  • Cooked Quinoa or Rice2 Cups
  • Black Beans & Corn1/2 Cup each
  • Radishes (sliced)3 count

Instructions

1

Whiz the Sauce: Pulse parsley, cilantro, garlic, vinegar, and oil in a food processor until finely chopped but not a smooth purée. Set aside to let flavors marry.

2

Grill Chicken: Season chicken with salt, pepper, and cumin. Grill over medium-high heat for 6-7 minutes per side until charred and cooked through. Let rest, then slice.

3

Build the Bowl: Start with a base of rice or quinoa. Add the beans, roasted corn, and sliced radishes around the edges.

4

Finish: Place the chicken in the center and drizzle generously with the fresh chimichurri sauce. Serve with a lime wedge.

🌿 Herb Hack

Chimichurri tastes even better the next day! If you’re meal prepping, store the sauce in a separate small container to keep the herbs vibrant green, and drizzle it over your bowl right before eating.