Description
A vibrant and hearty bowl featuring juicy chimichurri-marinated grilled chicken, fluffy rice, black beans, and fresh veggies, all drizzled with a creamy garlic sauce.
Ingredients
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1.5 lbs boneless skinless chicken breasts
- 1 cup cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh cilantro for garnish
- For Garlic Sauce: 1/2 cup Greek yogurt, 2 cloves garlic (minced), 1 tablespoon lemon juice, 1/4 teaspoon salt
- 1 tablespoon olive oil for grilling
Instructions
- Make chimichurri: In a bowl, combine parsley, cilantro, garlic, vinegar, oil, oregano, red pepper flakes, salt, and pepper. Set aside 1/4 cup for serving.
- Marinate chicken: Place chicken in a shallow dish, coat with remaining chimichurri. Cover and refrigerate at least 30 minutes.
- Make garlic sauce: In a small bowl, mix Greek yogurt, minced garlic, lemon juice, and salt. Chill until needed.
- Grill chicken: Preheat grill or grill pan to medium-high heat. Brush with olive oil. Grill chicken 6-8 minutes per side until cooked through (165°F internal). Rest 5 minutes, then slice.
- Assemble bowls: Divide rice among bowls. Top with black beans, corn, tomatoes, avocado, and sliced chicken.
- Drizzle with reserved chimichurri and garlic sauce. Garnish with cilantro and serve.
Notes
You can customize the seasonings to taste. For extra heat, add a diced jalapeño to the chimichurri. Use quinoa or cauliflower rice as a low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American