Chimichurri Grilled Chicken Bowl with Garlic Sauce
How to make a vibrant Chimichurri Grilled Chicken Bowl loaded with juicy grilled chicken, fresh chimichurri, creamy garlic sauce, and crisp vegetables for an easy weeknight dinner.
This Chimichurri Grilled Chicken Bowl transforms simple grilled chicken into something extraordinary with its vibrant herb sauce and creamy garlic drizzle. It’s my answer to those nights when you want restaurant-quality flavor without the hassle or expense.
I stumbled upon this combination during a particularly hectic week when my pantry was down to basics but my family was craving something special. The fresh parsley chimichurri brought everything to life, and that creamy garlic sauce? It became an instant family favorite. What makes this bowl truly special is how it balances bold, herbaceous flavors with satisfying protein and crisp vegetables. The chimichurri adds a bright, tangy punch while the garlic sauce mellows everything out with its creamy richness. Plus, it’s incredibly versatile for meal prep since each component stores beautifully on its own. Whether you serve it warm right off the grill or pack it cold for tomorrow’s lunch, this bowl delivers every single time.
Table of Contents
Ingredients for Chimichurri Grilled Chicken Bowl
I always start with quality chicken breasts for this recipe because they cook evenly and soak up the marinade beautifully. Fresh parsley is non-negotiable here since dried just won’t deliver that vibrant green color and fresh flavor. My go-to trick is buying two bunches of parsley since you’ll need it for the marinade, chimichurri, and even a sprinkle in the garlic sauce.
2 chicken breasts (about 6-8 oz each)
1½ cups fresh parsley, chopped (I recommend flat-leaf for the best flavor)
6 cloves garlic, minced (fresh is essential here)
¼ cup red wine vinegar
¾ cup olive oil (divided for marinade, chimichurri, and cooking)
½ teaspoon red pepper flakes (adjust to your heat preference)
1 cup mayonnaise (I usually use full-fat for the best texture)
½ cup sour cream or Greek yogurt (Greek yogurt makes it lighter)
1 tablespoon lemon juice (freshly squeezed works best)
1 tablespoon fresh herbs like parsley or dill for garlic sauce
1 cup diced tomatoes (Roma tomatoes hold up well)
2 cups fresh greens like spinach or arugula
Salt and pepper to taste (kosher salt is my preference)
Step-by-Step Instructions
In my experience, marinating the chicken for at least 30 minutes makes all the difference in flavor penetration, though overnight is even better if you have the time. Just remember this adds to your total prep time.
Step 1: Whisk together ¼ cup olive oil, 2 minced garlic cloves, ½ cup chopped parsley, 2 tablespoons red wine vinegar, salt, and pepper in a shallow dish. Add the chicken breasts, turning to coat completely, and marinate for at least 30 minutes in the refrigerator. This creates a flavorful base that keeps the chicken moist during grilling.
Step 2: While the chicken marinates, prepare your chimichurri sauce by combining ¾ cup parsley, 3 minced garlic cloves, red pepper flakes, remaining 2 tablespoons red wine vinegar, and ½ cup olive oil in a food processor. Pulse until you achieve a chunky sauce with visible herb pieces rather than a smooth puree. It should look bright green and thick enough to cling to a spoon. Taste and adjust salt as needed.
Step 3: Mix together the mayonnaise, sour cream or Greek yogurt, lemon juice, remaining 1 minced garlic clove, 1 tablespoon fresh chopped herbs, and a pinch of salt and pepper for the creamy garlic sauce. Refrigerate this while you cook the chicken so the flavors meld together and it gets nice and cold.
Step 4: Preheat your grill or grill pan to medium-high heat (about 400 to 450°F). Remove chicken from marinade, letting excess drip off, and grill for 5 to 7 minutes per side until the internal temperature reaches 165°F on a meat thermometer and you see beautiful char marks. Avoid moving the chicken too much to get those perfect grill marks. Let the chicken rest for 5 minutes before slicing to keep all those juices locked in.
Step 5: Divide the fresh greens between serving bowls. Top with sliced grilled chicken, spoon diced tomatoes around the chicken, drizzle generously with chimichurri sauce, and finish with a generous dollop of the creamy garlic sauce. The contrast between the tangy chimichurri and cool garlic sauce is perfect.
Perfect Sides for Your Chicken Bowl
These bowls are substantial on their own, but adding a complementary side creates an even more satisfying meal.
Cilantro Lime Rice: Fluffy white rice tossed with fresh cilantro, lime juice, and a touch of salt creates the perfect base that soaks up all those delicious sauces. If you love this flavor combination, try our Cilantro Lime Steak Bowls for another take on this bright, zesty pairing.
Roasted Sweet Potato Wedges: The natural sweetness and caramelized edges of roasted sweet potatoes provide a wonderful contrast to the tangy chimichurri and create a more filling, fiber-rich meal.
Grilled Corn on the Cob: Charred corn brings a smoky sweetness that complements the grilled chicken perfectly, and it’s easy to throw on the grill right alongside your chicken for effortless coordination. Our Street Corn Chicken Rice Bowl takes this pairing to the next level if you’re a corn lover.
Mediterranean Quinoa: Light and protein-packed quinoa mixed with diced cucumber, red onion, and a squeeze of lemon adds texture variety and makes this an even more nutritious, well-rounded dinner. Check out our Mediterranean Chicken Gyros for more Mediterranean-inspired sides.
Black Beans and Rice: Seasoned black beans add plant-based protein and fiber while their creamy texture and earthy flavor balance the bright, acidic notes of the chimichurri beautifully. Our Black Beans and Rice with Sausage offers a heartier version of this classic side.
How to Store and Serve
Store all components separately in airtight containers in the refrigerator for up to 4 days. The chicken stays juiciest when stored whole or in large pieces and sliced just before serving. Both the chimichurri and garlic sauce maintain their fresh flavors throughout the week, making this an ideal meal prep option.
For the best results, I recommend bringing only the chicken to room temperature for about 15 minutes before serving, or gently reheating it in a skillet over medium heat for 2 to 3 minutes per side. The sauces taste best cold, creating that perfect temperature contrast. You can also enjoy these bowls completely chilled as a refreshing lunch option.
This recipe is endlessly adaptable to your preferences. Swap the greens for a grain base when you need something heartier. Add sliced avocado for extra creaminess, or substitute the garlic sauce with tzatziki or hummus for a different flavor profile while keeping that creamy element. For more bowl inspiration with different proteins, try our Bang Bang Chicken Bowl or Korean Ground Beef Bowl.
Frequently Asked Questions
Can I make this without a grill?
Absolutely. Use a stovetop grill pan over medium-high heat or even a regular skillet. You’ll still get great flavor and a nice sear on the chicken, though you might miss those distinctive char marks.
How spicy is the chimichurri sauce?
The red pepper flakes provide a mild background heat rather than overwhelming spice. Start with the recommended amount and adjust up or down based on your family’s preferences. You can always add more at the table.
Can I use chicken thighs instead of breasts?
Yes, and they’ll be even juicier. Boneless, skinless thighs work perfectly here. Just adjust cooking time slightly as thighs may need an extra minute or two to reach 165°F internal temperature.
Conclusion
This Chimichurri Grilled Chicken Bowl brings together everything you want in a weeknight dinner: bold flavors, nutritious ingredients, and simple preparation that fits into your busy schedule. The combination of tangy chimichurri, creamy garlic sauce, and perfectly grilled chicken creates a restaurant-quality meal you’ll want to make again and again. Whether you’re meal prepping for the week ahead or serving dinner tonight, this bowl delivers satisfaction in every bite. Give it a try and watch it become your new go-to dinner solution.
Chimichurri Grilled Chicken Bowl with Garlic Sauce
Juicy grilled chicken topped with vibrant chimichurri sauce, creamy garlic drizzle, and fresh vegetables for a flavorful and healthy bowl meal.
1tablespoonfresh herbsparsley or dill, for garlic sauce
1cupdiced tomatoes
2cupsfresh greensspinach or arugula
Salt and pepperto taste
Equipment
Grill or grill pan
Food processor or mixing bowl
Whisk
Meat thermometer
Airtight containers for storage
Method
Whisk together 1/4 cup olive oil, 2 minced garlic cloves, 1/2 cup chopped parsley, 2 tablespoons red wine vinegar, salt, and pepper in a shallow dish. Add the chicken breasts, turning to coat completely, and marinate for at least 30 minutes in the refrigerator or up to overnight for best flavor.
While the chicken marinates, prepare your chimichurri sauce by combining 3/4 cup parsley, 3 minced garlic cloves, red pepper flakes, remaining 2 tablespoons red wine vinegar, and 1/2 cup olive oil in a food processor. Pulse until you achieve a chunky sauce with visible herb pieces. It should look bright green and thick. Taste and adjust salt as needed.
Mix together the mayonnaise, sour cream or Greek yogurt, lemon juice, remaining 1 minced garlic clove, 1 tablespoon fresh chopped herbs, and a pinch of salt and pepper for the creamy garlic sauce. Refrigerate while you cook the chicken.
Preheat your grill or grill pan to medium-high heat (about 400 to 450°F). Remove chicken from marinade, letting excess drip off, and grill for 5 to 7 minutes per side until the internal temperature reaches 165°F on a meat thermometer and you see char marks. Let the chicken rest for 5 minutes before slicing.
Divide the fresh greens between serving bowls. Top with sliced grilled chicken, spoon diced tomatoes around the chicken, drizzle generously with chimichurri sauce, and finish with a dollop of the creamy garlic sauce.
Notes
Store all components separately in airtight containers for up to 4 days. Great for meal prep. Can substitute chicken thighs for juicier results. Add rice or quinoa for a heartier meal. Total time includes 30 minutes minimum marinating time.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
