Description
A vibrant and flavorful bowl featuring marinated grilled chicken with a zesty chimichurri sauce, served with a fresh tomato salad and leafy greens. This dish is a healthy, high-protein meal perfect for lunch or dinner, and it’s easy to prepare.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 3 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 1 tablespoon lime juice
- 4 cups mixed greens
- Optional: Cooked quinoa or rice for serving
Instructions
- Prepare the chicken: In a bowl, combine 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Add the chicken breasts and coat them evenly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Make the chimichurri sauce: In a blender or food processor, combine parsley, cilantro, minced garlic, red wine vinegar, ½ cup olive oil, and red pepper flakes (if using). Blend until smooth. Season with salt and pepper to taste.
- Grill the chicken: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing.
- Prepare the tomato salad: In a small bowl, toss the halved cherry tomatoes, diced red onion, and lime juice. Season with salt and pepper.
- Assemble the bowls: Divide the mixed greens among serving bowls. Slice the grilled chicken and add it to the bowls. Top with the tomato salad and a generous spoonful of chimichurri sauce. Add cooked quinoa or rice if desired.
Notes
- For best flavor, marinate the chicken for at least 30 minutes.
- Ensure your grill or grill pan is preheated for optimal char marks on the chicken.
- Resting the chicken after grilling keeps it juicy.
- Adjust the amount of garlic, vinegar, and chili flakes in the chimichurri to your preference.
- This dish is excellent for meal prep; store components separately and assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: South American
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450-550 (without optional grains)
- Sugar: Approx. 5-8g
- Sodium: Approx. 400-600mg
- Fat: Approx. 25-35g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 20-28g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-25g (without optional grains)
- Fiber: Approx. 4-6g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 90-110mg