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–+ servings
Jennifer Johnson

Chimichurri Grilled Chicken Bowl with Garlic Sauce delights taste buds!

A delicious and vibrant Chimichurri Grilled Chicken Bowl topped with garlic sauce, perfect for a healthy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup cooked brown rice
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup chimichurri sauce store-bought or homemade
  • 1/4 cup garlic sauce store-bought or homemade
  • Lime wedges for serving

Method
 

  1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, black pepper, and olive oil.
  2. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
  3. While the chicken is resting, prepare the bowls. In each bowl, add 1/2 cup of cooked brown rice as the base.
  4. Top the rice with the sliced grilled chicken, cherry tomatoes, cucumber, and avocado.
  5. Drizzle chimichurri sauce and garlic sauce over the top of each bowl.
  6. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 500mgFiber: 5gSugar: 3g

Notes

  • For a spicier kick, add sliced jalapeños or a sprinkle of red pepper flakes to the bowls.
  • Swap the brown rice for quinoa or cauliflower rice for a lower-carb option.

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