Ingredients

Scale

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 cup fresh parsley, finely chopped

2 tablespoons fresh cilantro (optional)

3–4 garlic cloves, minced

2 tablespoons red wine vinegar (or apple cider vinegar)

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1/2 cup extra-virgin olive oil

Salt and pepper, to taste

1 cup cooked rice or quinoa

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, sliced

1/2 avocado, sliced

1/4 cup pickled red onions (optional)

1/2 cup roasted vegetables (bell peppers, zucchini, or sweet potatoes)

Crumbled cotija or queso fresco (optional)

Fresh cilantro or parsley for garnish

Lime wedges for squeezing

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Instructions

1-Marinate the chicken: Combine olive oil, paprika, garlic powder, onion powder, salt, and pepper; add chicken and refrigerate for 30 minutes to 2 hours (max 3 hours).

2-Make the chimichurri sauce: Chop parsley and cilantro, then mix with garlic, red wine vinegar, red pepper flakes, oregano; slowly stir in olive oil, season, and let rest for at least 10 minutes.

3-Grill the chicken: Preheat grill to medium-high (400°F), oil the grates, and grill chicken for 5–7 minutes per side until internal temperature reaches 165°F.

4-Prepare the base and veggies: Cook rice or quinoa; roast vegetables (bell peppers, zucchini, sweet potatoes) with olive oil, salt, and pepper at 400°F for about 20 minutes; slice cucumber, halve tomatoes, and slice avocado.

5-Rest, slice, and assemble: Let chicken rest for 5 minutes, then slice against the grain; assemble bowls with rice, chicken, roasted and fresh vegetables, drizzle with chimichurri, squeeze lime, and garnish with herbs.

Last Step:

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Notes

🕒 Marinate the chicken for at least 30 minutes but no longer than 3 hours — over-marinating in acid can make the meat mushy and affect texture.
📦 Make components ahead: grill the chicken and prepare the chimichurri up to 3 days in advance; store separately in the fridge and assemble bowls just before eating to prevent sogginess.
🔪 Let the grilled chicken rest for a full 5 minutes before slicing — this locks in the juices and is the single most important step for tender, flavorful meat.

Author: Ruby Bennett
Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grilling
Cuisine: Latin American
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 5g
Sodium: 580mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 42g
Cholesterol: 95mg