Ingredients
- For the Chicken Marinade:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste - For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro, chopped
3–4 garlic cloves, minced
2 tablespoons red wine vinegar (or apple cider vinegar)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 cup olive oil
Salt and pepper to taste - For the Bowl:
1 cup cooked rice or quinoa
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/2 avocado, sliced
1/4 cup pickled onions (optional)
1/2 cup roasted vegetables (bell peppers or zucchini)
Fresh cilantro or parsley for garnish
Instructions
Prepare the Chicken:
1. Pat chicken breasts dry with paper towels
2. Slice each breast horizontally into two thinner cutlets
3. Combine olive oil, paprika, garlic powder, onion powder, salt, and pepper
4. Coat chicken cutlets in the marinade
5. Marinate for 30 minutes (room temp) or up to 4 hours (refrigerated)
Make the Chimichurri:
1. Finely chop parsley and cilantro
2. Add minced garlic
d. Stir in apple cider vinegar, red pepper flakes, and oregano
e. Gradually blend in olive oil until smooth
Grill the Chicken:
3. Heat grill to medium-high
4. Cook chicken 5-7 minutes per side until golden and juices run clear
Assemble the Bowl:
5. Spread cooked rice/quinoa in a bowl
6. Top with grilled chicken, roasted vegetables, cherry tomatoes, cucumber, avocado
7. Drizzle chimichurri over the chicken
8. Add pickled onions and garnish with herbs
Notes
- Marinate chicken in advance for enhanced flavor
- Use apple cider vinegar if avoiding alcohol
- Bowl components can be prepped and stored separately for easy assembly
- Substitute quinoa for rice for a gluten-free option
- Chimichurri keeps up to 2 days in the fridge
- Prep Time: 20
- Cook Time: 30
- Category: Grilled Recipes
- Method: Grilling
- Cuisine: Latin Fusion
- Diet: Non-Alcoholic, No Pork