Ingredients
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 cup finely chopped flat-leaf parsley
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
1/4 cup Greek yogurt or mayonnaise
2 cloves garlic, very finely minced
1 tablespoon fresh lemon juice
Pinch of salt and black pepper
2 cups cooked quinoa or rice (cilantro-lime rice works beautifully)
1 cup black beans, drained and rinsed
1 cup corn kernels (grilled corn adds extra smokiness)
1/2 cup halved cherry tomatoes
1 sliced avocado (optional, but I never skip it)
2 cups baby spinach or arugula
Instructions
1-Marinate the chicken: Whisk olive oil, smoked paprika, garlic powder, salt, and pepper; rub over chicken; let sit at room temperature for 15-30 minutes.
2-Make the chimichurri sauce: Combine chopped parsley, minced garlic, oregano, cumin, red pepper flakes, olive oil, lemon juice, and apple cider vinegar; stir and let rest 10-15 minutes.
3-Prepare the creamy garlic sauce: Stir together Greek yogurt (or mayo), minced garlic, lemon juice, salt, and pepper; refrigerate until ready to use.
4-Grill the chicken: Heat grill to medium-high, cook chicken 5-6 minutes per side until internal temperature reaches 165°F; let rest 5-10 minutes, then slice against the grain.
5-Assemble the bowls: Start with quinoa or rice, layer black beans, corn, cherry tomatoes, avocado, and spinach or arugula; top with sliced chicken, drizzle both sauces, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 Let the chimichurri rest for 15 minutes after mixing so the garlic, herbs, and vinegar can meld and mellow.
🔪 Hand-chop the parsley instead of using a food processor to keep a rustic, chunky texture that clings beautifully to the chicken.
🥣 Double the chimichurri and creamy garlic sauce for meal prep—leftovers keep in the fridge for up to a week and work as salad dressing or sandwich spread.
- Prep Time: 25 minutes
- Marinating Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: South American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 95mg