Description

Juicy grilled chicken coated in a bold chimichurri sauce pairs perfectly with fresh greens, zesty pico de gallo, and a creamy garlic sauce in this flavorful bowl. A perfect balance of smoky, tangy, and creamy elements makes this dish a nutritious and satisfying meal.

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts

2 tbsp olive oil

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

For the Chimichurri Sauce:

1/2 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

3 cloves garlic, minced

1/2 tsp red pepper flakes (adjust to taste)

2 tbsp red wine vinegar

3 tbsp olive oil

Salt and pepper to taste

For the Garlic Sauce:

1/2 cup Greek yogurt or mayonnaise

2 cloves garlic, finely minced

1 tbsp lemon juice

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For the Bowl:

2 cups fresh spinach or mixed greens

1/2 cup pico de gallo (diced tomatoes, onions, cilantro, lime juice)

1/2 cup cooked quinoa or rice (optional)

Instructions

Marinate the Chicken – Mix olive oil, lemon juice, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Coat chicken and marinate for at least 30 minutes.
Prepare the Chimichurri Sauce – Combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and set aside.
Make the Garlic Sauce – Mix Greek yogurt (or mayonnaise), minced garlic, lemon juice, olive oil, salt, and black pepper. Refrigerate until needed.
Grill the Chicken – Preheat the grill to medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Let it rest before slicing.
Assemble the Bowl – Layer greens in a bowl, add cooked quinoa or rice if using, and place sliced chicken on top. Drizzle with chimichurri sauce, add pico de gallo, and finish with garlic sauce.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish