This Chimichurri Grilled Chicken Bowl brings together everything I love about simple, flavorful cooking – juicy grilled chicken marinated in bright, herby chimichurri, topped with a creamy garlic sauce that balances every zesty bite. It’s the kind of meal that makes healthy eating exciting, not boring.
I remember the first time I made chimichurri in my kitchen – my daughter walked in and said the smell alone made her hungry. That’s the magic of fresh herbs, good garlic, and a splash of vinegar working together. This bowl has become a Sunday staple in my house, especially when I’m prepping lunches for the week ahead. The chicken stays juicy, the sauces keep beautifully in the fridge, and assembling each bowl feels like treating yourself to restaurant-quality food right at home. The contrast of the charred, smoky chicken against cool, tangy pico de gallo and that luscious garlic sauce? Pure comfort in a bowl. Time to get your grill pan ready.
What Makes This Chimichurri Grilled Chicken Bowl So Special
Growing up in the Midwest, I learned that the best meals balance bold flavors with fresh, wholesome ingredients, and this high-protein chicken bowl does exactly that. It’s become one of my go-to recipes when I want something that tastes indulgent but fuels my body right.
Here’s why this bowl belongs in your weekly rotation:
- Packs 38 grams of protein per serving to keep you satisfied for hours
- Ready in under an hour from start to finish, perfect for busy weeknights
- Uses simple, fresh ingredients you can find at any grocery store
- Ideal for meal prep – each component stores separately and stays fresh for days
- Delivers restaurant-quality flavor with minimal cooking skills required
- Adapts to your preferences with easy swaps for dairy-free or extra-spicy versions
I’ve made this bowl dozens of times for family gatherings and weeknight dinners alike. What I love most is how the layers of flavor work together – the herby punch of chimichurri, the cooling creaminess of garlic sauce, and the fresh brightness of pico all complement that perfectly grilled chicken.
Ingredient Spotlight
Fresh parsley and cilantro form the backbone of authentic chimichurri, creating that vibrant green color and herbaceous flavor that makes this sauce so addictive. I always use a mix of both herbs because parsley brings earthiness while cilantro adds brightness – together they’re balanced and bold.
Garlic cloves appear twice in this recipe for good reason: minced raw garlic in the chimichurri delivers sharp, pungent heat, while grated garlic in the creamy sauce becomes mellow and aromatic. In my kitchen, I prefer fresh garlic over jarred for the cleanest, most vibrant flavor.
Red wine vinegar cuts through the richness of olive oil in the chimichurri and adds that essential tangy backbone. I’ve learned that this specific vinegar works better than white or apple cider because it has more depth without being too sweet.
Red chili flakes bring gentle warmth to the chimichurri without overwhelming the fresh herb flavors. Betty’s tip: start with the recommended half teaspoon and add more if your family likes extra heat – you can always add, but you can’t take away.
Greek yogurt or mayonnaise creates the creamy garlic sauce that balances all the bright, acidic elements in this bowl. I typically use Greek yogurt for extra protein and a lighter texture, but mayonnaise works beautifully when you want something richer.
Chicken breasts are the lean protein star here, becoming incredibly flavorful when marinated in chimichurri and grilled to charred perfection. Through trial and error, I learned that letting them rest after grilling keeps every slice juicy.
Roma tomatoes are my preferred choice for pico de gallo because they have fewer seeds and less water content than other varieties, which means your fresh salsa won’t make the bowl soggy. I always dice them small for the best texture contrast.
Olive oil serves double duty in this recipe – it carries the flavors in the chimichurri and adds silky richness to the garlic sauce. Betty always chooses good-quality extra virgin olive oil because its fruity, peppery notes enhance both sauces.
How to Make Chimichurri Grilled Chicken Bowl
Step 1. I always start by making the chimichurri first – combine the parsley, cilantro, 2 minced garlic cloves, red wine vinegar, chili flakes, olive oil, salt, and pepper in a bowl or food processor, blending until you have a chunky, vibrant green sauce.
Step 2. Reserve half of the chimichurri for serving later, then coat your chicken breasts thoroughly with the remaining half and marinate in the refrigerator for at least 30 minutes (or up to 1 hour for maximum flavor penetration).
Step 3. Betty’s tip: preheat your grill pan or outdoor grill to medium-high heat before adding the chicken – this creates those beautiful charred lines and locks in moisture from the very first sear.
Step 4. Grill the marinated chicken for 5-7 minutes per side without moving it around too much, which allows a proper crust to form. I’ve found that chicken is done when it reaches 165 degrees F internal temperature and has nice char marks.
Step 5. After years of making this, I learned the most important step: let the grilled chicken rest for 5 minutes before slicing to retain all those delicious juices inside the meat.
Step 6. While the chicken rests, mix together your creamy garlic sauce by combining Greek yogurt (or mayo), 2 grated garlic cloves, lemon juice, a drizzle of olive oil, salt, and pepper until smooth and well-blended.
Step 7. For the quick pico de gallo, toss diced Roma tomatoes and finely diced red onion with a splash of lemon juice and a pinch of salt – this fresh salsa comes together in under 2 minutes.
Step 8. My family prefers when I assemble the bowls with a base of mixed greens for a lighter meal, or fluffy rice when we want something more substantial and filling.
Step 9. The key I discovered is layering: place your greens or rice in the bowl first, top with sliced chicken, add a generous spoonful of pico de gallo, drizzle the reserved chimichurri over everything, and finish with creamy garlic sauce.
Step 10. Serve this Chimichurri Grilled Chicken Bowl immediately while the chicken is still warm and the sauces are cool – that temperature contrast is part of what makes every bite so satisfying.
Keeping This Chimichurri Grilled Chicken Bowl Fresh
I typically store each component of this bowl separately in airtight containers, which keeps everything fresh and prevents the greens from wilting or the rice from getting soggy. The grilled chicken stays juicy in the refrigerator for up to 4 days, while both the chimichurri and garlic sauce maintain their vibrant flavors for a full week when properly sealed.
Betty’s freezing method works well for the grilled chicken – I slice it before freezing in portion-sized containers, then thaw overnight in the refrigerator when I’m ready to use it. The chicken reheats beautifully without drying out, though I don’t recommend freezing the sauces or pico de gallo since their fresh texture is what makes this bowl special.
For the best texture, I reheat by warming the sliced chicken in a skillet over medium heat for 2-3 minutes, which revives those charred edges and keeps the meat tender. The sauces should stay cold from the fridge – that temperature contrast between warm chicken and cool, creamy garlic sauce is what makes each bite of this high-protein bowl so irresistible.
Perfect Partners for Chimichurri Grilled Chicken Bowl
Roasted sweet potato wedges bring natural sweetness that balances the tangy chimichurri, plus they add extra fiber and vitamins to make this meal even more nutritious.
Simple corn and black bean salad echoes the Southwestern flavors in this bowl while adding plant-based protein and a pop of color to your plate.
Sliced avocado or guacamole provides healthy fats and a creamy texture that complements the zesty, herbaceous notes in both the chimichurri and pico de gallo.
Warm tortilla chips are perfect for scooping up any leftover chimichurri and garlic sauce at the bottom of your bowl – nothing goes to waste in Betty’s kitchen.
If you’re looking for other high-protein bowl recipes, my Korean Ground Beef Bowl and Street Corn Chicken Rice Bowl are both family favorites that deliver big flavor with lean protein.
For a lighter side that won’t compete with these bold flavors, try a simple Healthy Tuna Salad or my Green Goddess Chicken Salad – both make wonderful companions to this bowl.
Looking for more ways to use your grill? My Sheet Pan Chicken Fajitas and Honey Chipotle Chicken Bowls both feature that same charred flavor profile you’ll love in this chimichurri bowl.
FAQs
I recommend chicken thighs if you want juicier, more forgiving results – they stay moist even if slightly overcooked and have richer flavor that stands up beautifully to the bold chimichurri marinade.
To prevent dairy issues, simply swap the Greek yogurt in the garlic sauce with vegan mayonnaise or unsweetened plant-based yogurt – I’ve tested both and they create the same creamy texture.
Many home cooks find success with making chimichurri up to 3 days in advance, as the flavors actually deepen and mellow when it sits in the refrigerator, though I always give it a good stir before using.
Chimichurri Grilled Chicken Bowl with Garlic Sauce
Ingredients
Equipment
Method
- In a bowl or food processor, combine parsley, cilantro, 2 minced garlic cloves, red wine vinegar, chili flakes, 1/2 cup olive oil, salt, and pepper to create chimichurri sauce.
- Reserve half of the chimichurri for serving. Coat chicken breasts with remaining chimichurri and marinate in refrigerator for 30 minutes to 1 hour.
- Preheat grill pan or outdoor grill to medium-high heat.
- Grill marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F and nice char marks form.
- Remove chicken from grill and let rest for 5 minutes, then slice against the grain.
- In a small bowl, combine Greek yogurt or mayo, 2 grated garlic cloves, lemon juice, 1 tablespoon olive oil, salt, and pepper to make garlic sauce.
- Mix diced tomatoes and red onion with 1 tablespoon lemon juice and a pinch of salt to create quick pico de gallo.
- Assemble bowls by layering greens or rice as base, top with sliced chicken, add pico de gallo, drizzle reserved chimichurri, and finish with garlic sauce. Serve immediately.
