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–+ servings

Chimichurri Chicken Bowl

A vibrant dish combining juicy grilled chicken with zesty chimichurri sauce, fresh vegetables, and wholesome quinoa.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: main
Cuisine: Argentine
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken
  • 2 breasts boneless, skinless chicken about 1 pound
  • 1 tablespoon olive oil for marinating
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper for seasoning
Base
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1 cup corn fresh, frozen, or canned
  • 1 cup mixed greens spinach, arugula, or lettuce
Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1/2 cup olive oil for the sauce
  • 1/4 cup red wine vinegar
  • to taste salt and pepper for seasoning

Equipment

  • grill

Method
 

  1. Marinate the chicken by mixing olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Coat the chicken and let it sit for 15-30 minutes.
  2. Prepare the chimichurri sauce by combining parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper in a bowl.
  3. Grill the marinated chicken on medium-high heat for 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
  4. Assemble the bowl with quinoa as the base, topped with cherry tomatoes, avocado, corn, mixed greens, sliced chicken, and chimichurri sauce.

Nutrition

Calories: 450kcalProtein: 30gSodium: 600mg

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