Description
Experience the vibrant flavors of Argentina with this Chimichurri Grilled Chicken Bowl. Juicy, marinated chicken is grilled to perfection and served over a bed of rice or quinoa, drizzled with a fresh chimichurri sauce and topped with a creamy garlic delight. Perfect for summer barbecues or cozy dinners, this dish combines freshness and comfort in every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lemon
Instructions
- In a food processor, blend parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper until finely chopped.
- Marinate chicken in half of the chimichurri for at least 30 minutes.
- Preheat grill to medium-high (400°F). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
- Mix sour cream or Greek yogurt with minced garlic and lemon juice until smooth.
- Slice grilled chicken and serve over rice or quinoa. Drizzle with remaining chimichurri and top with creamy garlic delight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg