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