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Chicken Chimichurri Bowl

This healthy Chicken Chimichurri Bowl is perfect for busy weeknights. Learn how to make authentic chimichurri in 5 minutes with a food processor. Meal prep friendly!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

For the Chimichurri:
  • 1½ cups fresh flat-leaf parsley packed
  • 4 cloves garlic
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes adjust to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ¼ cup fresh cilantro for a variation
For The Bowls
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 cups cooked rice or quinoa brown rice, white rice, or your favorite grain
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups cherry tomatoes halved
  • 1 avocado sliced
  • Optional: roasted vegetables bell peppers, zucchini, sweet potato, greens, feta cheese

Method
 

Make the Chimichurri:
  1. Remove any thick stems from your parsley—you want mostly leaves and tender stems. Don't stress about this; it doesn't need to be perfect.
  2. Add the parsley and garlic to your food processor. Pulse 8-10 times until roughly chopped.
  3. Add the olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper.
  4. Pulse another 10-15 times until you have a slightly chunky sauce. You want texture here, not a smooth puree. Scrape down the sides as needed.
  5. Taste and adjust seasoning. Want it tangier? Add more vinegar. Need more salt? Go for it. Like it spicy? Extra red pepper flakes.
  6. Transfer to a jar or bowl. The chimichurri will keep in the fridge for up to a week, and the flavors actually get better after it sits for 30 minutes.
Cook the Chicken:
  1. Season both sides generously with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Once the oil is shimmering, add the chicken. Don't move it! Let it cook undisturbed for 5-7 minutes until it develops a golden-brown crust.
  4. Flip the chicken and cook another 5-7 minutes until the internal temperature reaches 165°F. Cooking time will depend on thickness—thinner pieces cook faster.
  5. Remove from heat and let the chicken rest for 5 minutes before slicing. This keeps it juicy.
Assemble Your Bowls:
  1. Start with your grain base—about ½ cup per bowl.
  2. Add sliced chicken on top.
  3. Arrange chickpeas, tomatoes, and avocado around the bowl.
  4. Drizzle generously with chimichurri sauce—don't be shy! This is where all the flavor lives.
  5. Add any optional toppings you love.