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Chimichurri Grilled Chicken Bowl: A Flavorful & Healthy Recipe

Chimichurri Grilled Chicken Bowl: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly grilled chicken, marinated in a vibrant, herbaceous sauce, nestled atop a bed of fluffy rice and your favorite fresh toppings. This isn’t just a meal; it’s an experience.

Chimichurri, the star of this dish, originates from Argentina and Uruguay. This bright green sauce, traditionally made with parsley, oregano, garlic, red wine vinegar, and olive oil, is more than just a condiment; it’s a symbol of South American culinary heritage. It’s believed to have originated in the 19th century, with various stories surrounding its creation, adding to its mystique and charm.

People adore the Chimichurri Grilled Chicken Bowl for its incredible flavor profile. The chimichurri sauce provides a zesty, fresh counterpoint to the smoky, savory grilled chicken. The combination of textures – the tender chicken, the fluffy rice, and the crisp vegetables – creates a symphony in your mouth. But beyond the taste and texture, this bowl is also incredibly convenient. It’s a complete meal in one dish, perfect for a quick weeknight dinner or a satisfying lunch. Plus, it’s easily customizable to suit your dietary needs and preferences. So, are you ready to create your own delicious Chimichurri Grilled Chicken Bowl?

Chimichurri Grilled Chicken Bowl this RECIPE

Ingredients:

  • For the Chicken Marinade:
    • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1/4 cup olive oil
    • 1/4 cup red wine vinegar
    • 2 cloves garlic, minced
    • 1 tablespoon dried oregano
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon red pepper flakes (optional, for heat)
    • Salt and freshly ground black pepper to taste
  • For the Chimichurri Sauce:
    • 1 cup fresh parsley, finely chopped
    • 1/2 cup fresh cilantro, finely chopped
    • 1/4 cup fresh oregano, finely chopped
    • 4 cloves garlic, minced
    • 1/4 cup red wine vinegar
    • 1/2 cup olive oil
    • 1 red chili pepper, seeded and finely chopped (optional, for heat)
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • Salt and freshly ground black pepper to taste
  • For the Rice:
    • 1 cup long-grain white rice
    • 2 cups water
    • 1 teaspoon salt
    • 1 tablespoon olive oil (optional)
  • For the Black Beans:
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1/4 cup chopped red onion
    • 1 clove garlic, minced
    • 1 tablespoon olive oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon chili powder
    • Salt and freshly ground black pepper to taste
  • For the Toppings (Optional):
    • Avocado, sliced
    • Cherry tomatoes, halved
    • Corn kernels (fresh or frozen)
    • Red onion, thinly sliced
    • Lime wedges
    • Shredded cheese (Monterey Jack, cheddar, or cotija)
    • Sour cream or Greek yogurt

Marinating the Chicken:

  1. In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, smoked paprika, red pepper flakes (if using), salt, and pepper. This is your marinade!
  2. Add the cubed chicken to the bowl and toss to coat evenly. Make sure every piece gets some love from the marinade.
  3. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag.
  4. Refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be! I usually aim for at least an hour.

Preparing the Chimichurri Sauce:

  1. In a medium bowl, combine the finely chopped parsley, cilantro, and oregano. Fresh herbs are key here, so don’t skimp!
  2. Add the minced garlic, red wine vinegar, olive oil, red chili pepper (if using), dried oregano, smoked paprika, salt, and pepper.
  3. Stir everything together until well combined. Taste and adjust seasonings as needed. You might want a little more salt, pepper, or even a touch more red wine vinegar for tang.
  4. Let the chimichurri sauce sit for at least 15 minutes to allow the flavors to meld. The longer it sits, the better it gets! I often make this first so it has plenty of time to develop.

Cooking the Rice:

  1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
  2. In a medium saucepan, combine the rinsed rice, water, salt, and olive oil (if using).
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Don’t peek! Keep the lid on tight.
  5. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and finish cooking.
  6. Fluff the rice with a fork before serving.

Preparing the Black Beans:

  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add the chopped red onion and minced garlic and cook until softened, about 3-5 minutes. You want the onion to be translucent and the garlic fragrant.
  3. Add the rinsed and drained black beans, cumin, and chili powder to the skillet.
  4. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
  5. Season with salt and pepper to taste. You can also add a splash of water if the beans seem too dry.

Grilling the Chicken:

  1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
  2. Thread the marinated chicken cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
  3. Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Keep an eye on them and turn them occasionally to ensure even cooking.
  4. Remove the chicken skewers from the grill and let them rest for a few minutes before serving. This helps the juices redistribute and keeps the chicken moist.

Assembling the Chimichurri Grilled Chicken Bowls:

  1. Divide the cooked rice evenly among bowls.
  2. Top the rice with the prepared black beans.
  3. Add the grilled chicken skewers to each bowl. You can either leave the chicken on the skewers or remove it and arrange the cubes on top.
  4. Generously spoon the chimichurri sauce over the chicken and rice. Don’t be shy with the chimichurri – it’s what makes the bowl sing!
  5. Add your desired toppings, such as sliced avocado, halved cherry tomatoes, corn kernels, thinly sliced red onion, lime wedges, shredded cheese, and sour cream or Greek yogurt.
  6. Serve immediately and enjoy!

Tips for Success:

  • Don’t overcook the chicken! Overcooked chicken is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
  • Make the chimichurri sauce ahead of time. The flavors will develop and deepen as it sits.
  • Customize your toppings! Feel free to add or substitute any toppings you like. Roasted vegetables, pickled onions, or even a fried egg would be delicious additions.
  • Use high-quality ingredients. Fresh herbs and good-quality olive oil will make a big difference in the flavor of the dish.
  • Adjust the spice level to your liking. If you’re not a fan of heat, omit the red pepper flakes in the marinade and the red chili pepper in the chimichurri sauce.
  • Grill Alternatives: If you don’t have a grill, you can pan-fry the chicken in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for 15-20 minutes.
Variations:
  • Vegetarian: Substitute the chicken with grilled halloumi cheese or tofu.
  • Spicy: Add more red pepper flakes to the marinade and more red chili pepper to the chimichurri sauce.
  • Low-Carb: Substitute the rice with cauliflower rice or quinoa.
  • Different Protein: Try using shrimp, steak, or pork instead of chicken. Adjust cooking times accordingly.
Storage:
  • Store leftover chicken, rice, and black beans separately in airtight containers in the refrigerator for up to 3 days.
  • Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 5 days.
  • Reheat the chicken, rice, and black beans in the microwave or on the stovetop until heated through.
Serving Suggestions:
  • Serve the bowls as a complete meal.
  • Serve the grilled chicken and chimichurri sauce as part of a larger barbecue spread.
  • Use the leftover chicken and chimichurri sauce to make tacos

    Chimichurri Grilled Chicken Bowl

    Conclusion:

    This Chimichurri Grilled Chicken Bowl isn’t just another recipe; it’s a vibrant explosion of flavors that will transform your weeknight dinners! From the zesty, herbaceous chimichurri sauce to the perfectly grilled chicken and the customizable base of your choice, every element works in harmony to create a truly unforgettable meal. I truly believe this will become a staple in your kitchen, and here’s why you absolutely must give it a try.

    First and foremost, the chimichurri sauce is the star of the show. Its bright, tangy, and slightly spicy profile elevates the grilled chicken to a whole new level. It’s so versatile, you’ll find yourself wanting to drizzle it on everything! But beyond the incredible taste, this recipe is incredibly easy to adapt to your own preferences and dietary needs.

    Looking for serving suggestions? The possibilities are endless! I personally love serving this over a bed of fluffy quinoa or brown rice for a hearty and satisfying meal. But you could also use cauliflower rice for a low-carb option, or even create a vibrant salad with mixed greens, avocado, and black beans. For a spicier kick, add a pinch of red pepper flakes to the chimichurri sauce or a drizzle of your favorite hot sauce to the finished bowl.

    And don’t be afraid to experiment with the protein! While I’ve used chicken here, this recipe works equally well with grilled steak, shrimp, or even tofu for a vegetarian option. Simply adjust the cooking time accordingly. You can also customize the toppings to your liking. Consider adding roasted corn, crumbled feta cheese, pickled onions, or a dollop of Greek yogurt for extra flavor and texture.

    One variation I particularly enjoy is using the chimichurri grilled chicken in tacos. Simply shred the chicken and serve it in warm tortillas with your favorite taco toppings, such as shredded cabbage, pico de gallo, and a squeeze of lime. It’s a quick and easy weeknight meal that’s sure to please the whole family. Another great idea is to use the chicken in a hearty salad. Chop the chicken and toss it with mixed greens, avocado, tomatoes, cucumbers, and a light vinaigrette for a refreshing and healthy lunch.

    This Chimichurri Grilled Chicken Bowl is more than just a recipe; it’s an invitation to get creative in the kitchen and explore new flavors. It’s a celebration of fresh ingredients and simple techniques that come together to create a truly exceptional dish.

    I’m confident that you’ll love this recipe as much as I do. It’s quick, easy, healthy, and bursting with flavor. So, what are you waiting for? Grab your ingredients, fire up the grill, and get ready to experience the magic of chimichurri!

    I can’t wait to hear about your experience with this recipe! Please, try it out and share your creations with me. Let me know what variations you tried, what toppings you added, and how you made it your own. Tag me in your photos on social media, or leave a comment below. I’m always eager to see what you come up with! Happy cooking!

    Chimichurri Grilled Chicken Bowl: A Flavorful & Healthy Recipe

    Flavorful grilled chicken skewers marinated in a vibrant blend of herbs and spices, served over rice and black beans, and topped with a zesty homemade chimichurri sauce. A delicious and customizable bowl perfect for a weeknight dinner or a weekend gathering.

    Save This Recipe
    Prep Time30 minutes
    Cook Time35 minutes
    Total Time65 minutes
    Yield4-6 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 4-6 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Don’t overcook the chicken! Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
    • Make the chimichurri sauce ahead of time. The flavors will develop and deepen as it sits.
    • Customize your toppings! Feel free to add or substitute any toppings you like. Roasted vegetables, pickled onions, or even a fried egg would be delicious additions.
    • Use high-quality ingredients. Fresh herbs and good-quality olive oil will make a big difference in the flavor of the dish.
    • Adjust the spice level to your liking. If you’re not a fan of heat, omit the red pepper flakes in the marinade and the red chili pepper in the chimichurri sauce.
    • Grill Alternatives: If you don’t have a grill, you can pan-fry the chicken in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for 15-20 minutes.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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