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.
Notes
Use a mix of parsley and cilantro for balanced freshness in the chimichurri. Let chicken rest before slicing to retain juiciness. Store leftover sauces in airtight containers for up to 1 week. Chimichurri has mild heat from red chili flakes—adjust to taste. For meal prep, store components separately and assemble fresh each day to avoid sogginess.
