Introduction
There’s something undeniably satisfying about a well-composed chicken bowl — especially when it’s layered with smoky grilled chicken, herbaceous chimichurri, and a creamy garlic sauce that ties everything together. This Chimichurri Grilled Chicken Bowl with Garlic Sauce is one of my go-to dinners when I crave something bold, fresh, and incredibly easy. It hits every flavor note: zesty, savory, and bright with a touch of creaminess. And if you’ve been looking for a new weeknight dinner that feels like a treat — this is it.
Stick around and I’ll show you just how simple it is to bring this vibrant, satisfying meal to life. While you’re here, don’t forget to subscribe to Recipes by Sylvia for more inspired kitchen favorites.
The Story & Intro
A Flavorful Memory: Where This Bowl Began
Every summer, my grill becomes the star of the kitchen. I remember one particular July weekend when we hosted a laid-back backyard dinner. I had chicken, a few fresh herbs, and not much of a plan. That’s when this bowl was born — Chimichurri Grilled Chicken kissed with fire, nestled on a bed of grains, and drizzled with a garlicky yogurt sauce.
The first time I tasted that bite — the herbaceous tang of parsley and cilantro blending with juicy, paprika-rubbed chicken — I knew it was a keeper. A chimichurri chicken bowl might sound simple, but the layering of textures and flavors creates something truly memorable. I’ve made it dozens of times since, each version just as crave-worthy as the last.
And the best part? It’s surprisingly quick. With only a few key ingredients and bold seasonings, this dish proves you don’t need a complicated recipe to make a dinner that feels special.
Why This Recipe Is Special
This bowl is the epitome of balance. Smoky grilled chicken with a hint of paprika grounds the dish, while the vibrant chimichurri sauce brightens everything. A creamy garlic yogurt sauce pulls it all together with tang and a cooling finish.
Like the Grilled Scallops Recipe, this recipe is all about letting each element shine without overcomplicating things. You’ll also find the bowl-style format reminiscent of the Roasted Cauliflower and Sweet Potato Bowls — a layering of fresh, bold flavors that keeps every bite exciting.
Whether you’re making dinner for two or meal prepping for the week, this dish adapts beautifully. Plus, it’s naturally gluten-free and packed with protein and fresh herbs.
Ingredients & Preparation
Ingredient Breakdown
Let’s break it down by component. This recipe is made up of three parts: grilled chicken, chimichurri sauce, and garlic yogurt sauce.
| Component | Ingredients |
|---|---|
| Grilled Chicken | 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika |
| Chimichurri Sauce | ½ cup fresh parsley, 2 tbsp cilantro, 2 cloves garlic, 2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp salt, ½ tsp red pepper flakes (optional) |
| Garlic Yogurt Sauce | ½ cup Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, ½ tsp salt |
The balance of herbs in the chimichurri is crucial. Parsley brings that grassy brightness, while cilantro adds depth. You can skip the cilantro if you’re not a fan, but trust me — it elevates the sauce.
Smoked paprika on the chicken adds a subtle warmth without overwhelming the palate, similar to how it’s used in the Fiesta Lime Chicken with Avocado Salsa.
Tools and Simple Swaps
You’ll need:
-
A grill or grill pan
-
Food processor or blender (for chimichurri)
-
Mixing bowls
-
Whisk
Substitutions:
No Greek yogurt? Sour cream or a plant-based yogurt works well. No red wine vinegar? Try lemon juice. Even if you swap fresh garlic for granulated in the yogurt sauce, the dish still sings.
Just like in Avocado Feta Toast, quality ingredients make all the difference here. The fresher the herbs, the brighter the sauce.
Cooking Instructions & Tips
Step-by-Step Method
-
Marinate the Chicken
Combine olive oil, smoked paprika, salt, and pepper. Rub over chicken and let sit 20 minutes. -
Make the Chimichurri
In a food processor, pulse parsley, cilantro, garlic, salt, red pepper flakes. Add olive oil and red wine vinegar and pulse until chunky-smooth. -
Grill the Chicken
Heat grill or grill pan over medium-high. Cook chicken for 5–6 minutes per side or until juices run clear. Let rest before slicing. -
Make Garlic Sauce
Whisk Greek yogurt, lemon juice, garlic, and salt. Chill while assembling. -
Assemble the Bowl
Layer cooked grains or greens, sliced chicken, spoonfuls of chimichurri, and a drizzle of garlic sauce.
Tips and Tricks
-
Let chicken rest before slicing — this locks in moisture.
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Double the chimichurri and store for up to a week. It’s just as good on steak or roasted veggies.
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Use the same technique from Greek Potato Salad for prepping ahead. Each component lasts well in the fridge.
Serving, Storing & Pairing
What to Serve With It
This bowl can hold its own, but it’s even better with light, summer-friendly sides. A Summer Burrata Salad with Peaches and Basil adds a creamy-sweet contrast. If you’re feeling indulgent, Cheesy Puff Pastry with Artichokes makes for a flaky, rich companion.
Try it with:
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Warm pita or naan
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Roasted sweet potatoes
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A chilled cucumber-mint salad
How to Store and Reheat
Store components separately in airtight containers:
-
Chicken: up to 4 days
-
Chimichurri: 1 week
-
Garlic sauce: 4–5 days
To reheat, gently warm chicken in a skillet or microwave, covered with a damp towel. Avoid reheating the chimichurri — it’s meant to be served cold for maximum brightness.
This is also perfect for meal prep. Layer it in jars with sauce on the side, or build grain bowls for grab-and-go lunches.
FAQ Section
Can I make the chimichurri ahead of time?
Yes! It stores well for up to 7 days refrigerated.
What if I don’t have a grill?
Use a cast iron skillet or grill pan for similar searing results.
Is this recipe gluten-free?
Absolutely. Just be mindful of any grains or add-ons.
Can I use chicken thighs instead of breasts?
Definitely. Thighs stay even juicier on the grill.
What else can I use the garlic sauce on?
Try it with roasted veggies or on pita wraps.
Conclusion
This Chimichurri Grilled Chicken Bowl with Garlic Sauce is the kind of meal that feels indulgent while still being nourishing. With its juicy, spice-kissed chicken, herbaceous sauce, and cool, tangy yogurt finish, it’s a bowl you’ll crave again and again.
I love that it comes together quickly yet tastes like something you’d get at a vibrant outdoor café. It’s even better when paired with a refreshing salad like Pear and Pomegranate Spinach Salad or a fun side like Pomegranate Pistachio Whipped Feta.
Let me know how it turns out for you — or your favorite add-ins to make it your own!
Tried it? Loved it? Rate this recipe, leave a comment, and share your bowl creation on Pinterest — your kitchen wins deserve the spotlight!
Print
Chimichurri Grilled Chicken Bowl with Garlic Sauce
- Total Time: 30
- Yield: 2 servings
Description
Juicy grilled chicken topped with vibrant chimichurri and creamy garlic yogurt sauce, served in a fresh and hearty bowl — the perfect flavorful meal.
Ingredients
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (for chimichurri)
• 1 tablespoon red wine vinegar
• ½ teaspoon salt (for chimichurri)
• ½ teaspoon red pepper flakes (optional)
• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• ½ teaspoon salt (for garlic sauce)
Instructions
1. Rub chicken with olive oil, paprika, salt, and pepper. Marinate for 20 minutes.
2. Grill chicken 5–6 minutes per side or until cooked through. Let rest before slicing.
3. In a food processor, pulse parsley, cilantro, garlic, olive oil, red wine vinegar, salt, and red pepper flakes to make chimichurri.
4. In a bowl, whisk together Greek yogurt, lemon juice, garlic, and salt to make garlic sauce.
5. Assemble bowls with a base of grains or greens, top with sliced chicken, chimichurri, and a drizzle of garlic sauce. Serve immediately.
Notes
– Chimichurri can be made up to a week ahead and stored in the fridge.
– Chicken thighs can be substituted for a juicier result.
– Garlic sauce also pairs well with roasted vegetables or wraps.
– To make dairy-free, use a plant-based yogurt alternative.
– This recipe is naturally gluten-free when served with rice or greens.
- Prep Time: 15
- Cook Time: 15
- Method: Grill
- Cuisine: South American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 2
- Sodium: 420
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 32
- Cholesterol: 90