Chimichurri Grilled Chicken Bowl: A Flavorful & Healthy Recipe

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this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 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, tightly packed
• 1/2 cup fresh cilantro, tightly packed
• 1/4 cup fresh oregano leaves
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 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 flavor)
• 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 Corn Salsa:
• 1 cup frozen corn, thawed
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and freshly ground black pepper to taste
• Optional Toppings:
• Avocado slices
• Shredded lettuce
• Sour cream or Greek yogurt
• Hot sauce
• Lime wedges

Marinating the Chicken

Okay, let’s start with the chicken. This is where we infuse it with tons of flavor, so don’t skip this step! I usually try to marinate it for at least 30 minutes, but longer is always better – up to overnight in the fridge.

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. Make sure everything is well combined.
2. Add the cubed chicken to the bowl and toss to coat evenly with the marinade. Use your hands to really get in there and make sure every piece is covered.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!

Making the Chimichurri Sauce

Now, let’s move on to the star of the show: the chimichurri sauce. This vibrant, herbaceous sauce is what really makes this bowl sing. It’s super easy to make, and the fresh herbs are key.

1. Combine the fresh parsley, cilantro, oregano leaves, and minced garlic in a food processor. Pulse until finely chopped. You don’t want to puree it, just chop it up nicely.
2. Transfer the herb mixture to a medium bowl. Add the red wine vinegar, olive oil, lemon juice, red pepper flakes (if using), salt, and pepper.
3. Stir everything together well. Taste and adjust the seasonings as needed. You might want a little more salt, pepper, or a squeeze of lemon juice to brighten it up.
4. Let the chimichurri sauce sit for at least 15 minutes before serving to allow the flavors to meld together. The longer it sits, the better it gets!

Cooking the Rice

While the chicken is marinating and the chimichurri is resting, let’s get the rice going. I prefer long-grain white rice for this bowl, but you can use brown rice or quinoa if you prefer.

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 high heat. Once it’s 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.
4. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and finish cooking.
5. Fluff the rice with a fork before serving.

Preparing the Black Beans

Next up, let’s whip up some flavorful black beans. These add a nice protein boost and a hearty element to the bowl.

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the chopped red onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
3. Add the rinsed and drained black beans, cumin, and chili powder to the skillet.
4. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded together.
5. Season with salt and pepper to taste. You can also mash some of the beans with a fork to create a creamier texture, if you like.

Making the Corn Salsa

Now, for a little freshness and sweetness, let’s make a quick corn salsa. This adds a vibrant pop of color and flavor to the bowl.

1. In a medium bowl, combine the thawed corn, chopped red bell pepper, chopped red onion, and chopped cilantro.
2. Add the lime juice, salt, and pepper.
3. Stir everything together well. Taste and adjust the seasonings as needed.
4. Let the salsa sit for a few minutes to allow the flavors to meld together.

Grilling the Chicken

Alright, it’s time to grill the chicken! This is where we get that delicious smoky flavor. If you don’t have a grill, you can also cook the chicken in a skillet or bake it in the oven.

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
2. Thread the marinated chicken cubes onto skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
3. Place the chicken skewers on the preheated grill and cook for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
4. Remove the chicken skewers from the grill and let them rest for a few minutes before serving.

Assembling the Bowls

Finally, the moment we’ve all been waiting for: assembling the bowls! This is where you get to customize everything to your liking. I like to start with a base of rice, then add the other components, but feel free to arrange it however you like.

1. Divide the cooked rice among bowls.
2. Top the rice with the grilled chicken skewers.
3. Add a generous spoonful of the black beans to each bowl.
4. Spoon the corn salsa over the beans.
5. Drizzle the chimichurri sauce generously over the chicken and the rest of the bowl. Don’t be shy – this is what brings everything together!
6. Add your favorite toppings, such as avocado slices, shredded lettuce, sour cream or Greek yogurt, hot sauce, and lime wedges.
7. Serve immediately and enjoy!

Tips and Variations:

• Spice it up: Add more red pepper flakes to the marinade and chimichurri sauce for extra heat. You can also use a spicier hot sauce as a topping.
• Make it vegetarian: Substitute the chicken with grilled halloumi cheese or tofu.
• Add more veggies: Include other grilled vegetables like zucchini, bell peppers, or onions in the 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! The zesty, herbaceous chimichurri sauce, paired with perfectly grilled chicken and a medley of fresh, colorful ingredients, creates a symphony of taste and texture that’s both satisfying and incredibly healthy. I truly believe this is a must-try recipe for anyone looking to add a little excitement to their culinary repertoire.

  What makes this bowl so special? It’s the combination of simplicity and sophistication. The chimichurri sauce, while seemingly complex, comes together in minutes with just a handful of fresh ingredients. The grilled chicken is quick and easy to prepare, and the customizable bowl components allow you to tailor the dish to your own preferences and dietary needs. Forget boring, bland chicken dinners – this bowl is a game-changer!

  But the best part? It’s incredibly versatile! While I’ve outlined my favorite combination of ingredients, feel free to get creative and experiment with different variations.

  Serving Suggestions and Variations:

  * Grain Options: Swap out the quinoa for brown rice, couscous, or even cauliflower rice for a lower-carb option.
  * Vegetable Medley: Add roasted sweet potatoes, grilled corn, or black beans for extra flavor and nutrients.
  * Protein Power: If you’re not a fan of chicken, try using grilled shrimp, steak, or even tofu for a vegetarian twist.
  * Spice It Up: Add a pinch of red pepper flakes to the chimichurri sauce for a little extra heat.
  * Creamy Dreamy: A dollop of Greek yogurt or a drizzle of avocado crema adds a touch of richness and coolness.
  * Make it a Salad: Skip the grains altogether and serve the chimichurri chicken and vegetables over a bed of mixed greens for a light and refreshing salad.
  * Chimichurri Magic: Don’t limit the chimichurri to just the chicken! Drizzle it over the entire bowl for an extra burst of flavor. You can even use it as a marinade for other meats or vegetables.

  I’ve found that this Chimichurri Grilled Chicken Bowl is also fantastic for meal prepping. You can grill the chicken and prepare the chimichurri sauce ahead of time, then simply assemble the bowls when you’re ready to eat. This makes it a perfect option for busy weeknights or healthy lunches on the go.

  I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s both delicious and nutritious. So, what are you waiting for? Gather your ingredients, fire up the grill, and get ready to experience the magic of chimichurri!

  I can’t wait to hear what you think! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Sharing your experiences helps other readers and inspires me to create even more delicious and easy-to-follow recipes. Happy cooking!

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  Chimichurri Grilled Chicken Bowl: A Flavorful & Healthy Recipe

  Grilled chicken marinated in vibrant chimichurri sauce, served over rice with black beans, corn, avocado, and a zesty lime dressing.

  Prep Time15 minutes

  Cook Time15 minutes

  Total Time35 minutes

  Category: Dinner

  Yield: 6 servings

  Save This Recipe

  Ingredients

  Yields: 4 servings
  Prep time: 20 mins
  Cook time: 25 mins

  Ingredients:
  * 1 1/2 pounds boneless, skinless chicken breasts
  * 1/2 teaspoon salt
  * 1/4 teaspoon black pepper
  * 1 tablespoon olive oil
  * 1 red bell pepper, sliced
  * 1 yellow bell pepper, sliced
  * 1 red onion, sliced
  * 1 (15 ounce) can black beans, rinsed and drained
  * 1 cup cooked brown rice
  * 1/2 cup chimichurri sauce, store-bought or homemade
  * Optional toppings: avocado, cilantro, lime wedges

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 cup chimichurri sauce, store-bought or homemade
  • Optional toppings: avocado, cilantro, lime wedges

  Instructions

  1. Preheat grill to medium-high heat.
  2. In a medium bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, and salt.
  3. Place chicken in a resealable bag and pour half of the chimichurri sauce over the chicken. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  4. While chicken is marinating, prepare the rice according to package directions.
  5. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through.
  6. Let chicken rest for 5 minutes, then slice.
  7. Assemble bowls with rice, grilled chicken, avocado, black beans, corn, and remaining chimichurri sauce.

  Notes

  • For best results, marinate the chicken for at least 30 minutes, or up to 4 hours.
  • You can use any type of grain you like for the base of the bowl, such as quinoa, brown rice, or farro.
  • Feel free to add other toppings to your bowl, such as black beans, corn, or avocado.