Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts or thighs
- 1 cup Fresh flat-leaf parsley (packed)
- 1/2 cup Extra virgin olive oil (divided)
- 1/4 cup balsamic vinegar
- 4 cloves Garlic (divided; 3 for chimichurri, 1 for sauce)
- 1/2 cup Plain Greek yogurt or mayonnaise (for garlic sauce)
- 2 cups Cooked brown rice or quinoa (for the bowl base)
- 1 tsp Kosher salt and 1/2 tsp black pepper (divided)
Instructions
- Step 1: Prepare the Chimichurri and Marinate the Chicken. Combine parsley, 3 cloves minced garlic, balsamic vinegar, 1/4 cup olive oil, salt, and pepper in a food processor or blender. Pulse until finely chopped but still textured. Reserve 1/4 cup of the finished chimichurri. Toss the chicken breasts with the remaining chimichurri marinade and let it sit for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Prepare the Garlic Sauce. In a small bowl, mix the Greek yogurt (or mayo) with the remaining 1 minced garlic clove, a pinch of salt, and a splash of olive oil or water to reach a drizzle consistency. Refrigerate the sauce until ready to serve.
- Step 3: Grill the Chicken. Preheat your grill (or grill pan) to medium-high heat. Remove the chicken from the marinade and shake off any excess. Grill the chicken for 5-7 minutes per side (depending on thickness), until the internal temperature reaches 165°F (74°C).
- Step 4: Rest and Slice. Remove the cooked chicken from the grill and let it rest on a cutting board for 5 minutes. Slice the chicken against the grain into strips or cubes.
- Step 5: Assemble the Bowls. Distribute the cooked rice evenly among serving bowls. Top the rice with the sliced grilled chicken. Drizzle the reserved 1/4 cup of fresh chimichurri over the chicken and finish the bowl generously with the chilled garlic sauce.
Notes
- Store the garlic sauce separately from the grilled chicken and rice base to maintain freshness and prevent the yogurt or mayo from separating when chilled.
- To reheat the grilled chicken without drying it out, place the slices in an oven-safe dish, add a splash of water or broth, cover tightly with foil, and warm at 300°F (150°C) until heated through.
- Elevate the bowl texture and color by adding fresh components like thinly sliced red onion, diced tomato, or a handful of peppery arugula when assembling.
- When making the chimichurri, pulse the ingredients only until roughly chopped; over-processing sacrifices the characteristic fresh, coarse texture for a smooth, pesto-like consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American