Description
A flavorful grilled chicken bowl topped with chimichurri sauce and garlic sauce for a fresh and zesty meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 3 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat grill to medium-high heat.
- Season chicken breasts with salt and pepper.
- Grill chicken for 6-7 minutes per side until fully cooked.
- Let chicken rest for 5 minutes before slicing.
- In a bowl, mix olive oil, parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and pepper to make chimichurri sauce.
- Assemble bowls with quinoa or rice, sliced chicken, cherry tomatoes, avocado, and feta cheese.
- Drizzle chimichurri sauce over the top.
Notes
- For extra flavor, marinate chicken in chimichurri sauce for 30 minutes before grilling.
- Substitute quinoa with brown rice or couscous if preferred.
- Store leftover chimichurri sauce in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chimichurri, grilled chicken, garlic sauce, healthy bowl