Chimichurri Grilled Chicken Bowl (Print Version)
High protein chimichurri grilled chicken bowl with fresh herb sauce, grains, and veggies. A bold, satisfying meal ready in 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: Argentine
Dietary: Gluten-Free, Dairy-Free, Halal
# Ingredients:
→ Herb-Marinated Grilled Protein
01 -
2 boneless, skinless chicken breasts (about 8 oz each)
02 -
2 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1/2 tsp dried oregano
05 -
Salt and pepper to taste
→ Vibrant Chimichurri Sauce
06 -
1 cup fresh flat-leaf parsley, tightly packed
07 -
3 tbsp fresh oregano leaves
08 -
4 garlic cloves, minced
09 -
1/4 cup extra virgin olive oil
10 -
2 tbsp red wine vinegar
11 -
1/4 tsp red pepper flakes
→ Hearty Grain & Legume Base
12 -
1 cup cooked brown rice
13 -
3/4 cup canned black beans, rinsed and drained
14 -
1 tbsp lime juice
→ Fresh Garden Toppings
15 -
1 cup cherry tomatoes, halved
16 -
1/2 medium avocado, sliced
17 -
1/4 cup thinly sliced red onion
18 -
2 tbsp crumbled cotija cheese
# Instructions:
01 -
Pat 2 boneless, skinless chicken breasts dry with paper towels. Rub each breast evenly with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp dried oregano, and a generous pinch of salt and pepper. Let the chicken rest at room temperature for 10 minutes while you prep the remaining components.
02 -
Add 1 cup packed flat-leaf parsley, 3 tbsp fresh oregano leaves, 4 minced garlic cloves, 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, and 1/4 tsp red pepper flakes to a food processor. Pulse 8–10 times until finely chopped but still slightly chunky. Season with salt to taste and set aside.
03 -
Preheat a grill or grill pan over medium-high heat to about 400°F. Grill the marinated chicken breasts for 6–7 minutes per side until internal temperature reaches 165°F. This is the heart of your High Protein Chimichurri Grilled Chicken Bowl, so avoid pressing down on the chicken to retain its juices.
04 -
For the best High Protein Chimichurri Grilled Chicken Bowl, transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Slice each breast diagonally into 1/2-inch strips for maximum tenderness and visual appeal.
05 -
In a medium bowl, combine 1 cup cooked brown rice with 3/4 cup rinsed and drained black beans. Drizzle with 1 tbsp lime juice and a pinch of salt, then toss gently to combine. This zesty grain and legume base adds a hearty, fiber-rich foundation to your bowl.
06 -
Halve 1 cup cherry tomatoes and thinly slice 1/4 cup red onion. Fan out 1/2 medium avocado into even slices. Keep each topping separate so you can arrange them neatly in the bowl. These fresh toppings add color, crunch, and healthy fats to your High Protein Chimichurri Grilled Chicken Bowl.
07 -
Divide the seasoned brown rice and black bean mixture evenly between 2 bowls. Arrange the sliced grilled chicken on top, then add the cherry tomatoes, avocado slices, and red onion around the chicken. Spoon a generous amount of chimichurri sauce over everything for maximum flavor.
08 -
Sprinkle 2 tbsp crumbled cotija cheese evenly over both bowls and add an extra drizzle of chimichurri sauce if desired. Serve your High Protein Chimichurri Grilled Chicken Bowl immediately while the chicken is warm and the toppings are fresh for the best texture and flavor experience.
# Notes:
01 -
Make-ahead tip: The chimichurri sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even more delicious when you're ready to assemble your bowls.
02 -
Storage advice: Store each component separately in airtight containers in the refrigerator for up to 4 days. Keep the avocado slices tossed in a little extra lime juice to prevent browning. Reheat the chicken and rice base before assembling fresh bowls.
03 -
Substitution tip: Swap brown rice for cauliflower rice to reduce carbs, or use quinoa for an extra protein boost. Cotija cheese can be replaced with feta for a similar salty, crumbly finish. For a dairy-free version, simply omit the cheese entirely.
04 -
Serving tip: For a crowd-pleasing presentation, set up a bowl bar with all components in separate dishes so guests can customize their own High Protein Chimichurri Grilled Chicken Bowl. This works especially well for meal prep lunches throughout the week.
# Tools You'll Need:
01 -
grill or grill pan
02 -
mixing bowls
03 -
food processor or blender
04 -
cutting board
05 -
chef's knife
06 -
tongs
07 -
measuring cups and spoons
08 -
citrus juicer
# Nutrition Facts (Per Serving):
Calories: 720 kcal
Total Fat: 36 g
Total Carbohydrate: 42 g
Protein: 58 g