Save It Last summer my neighbor returned from Argentina with stories about asado and bowls piled high with grilled meats and vibrant sauces. The way his eyes lit up describing chimichurri made me rush to the kitchen that same evening. My first attempt was messy but the flavors were instantly unforgettable. Now this bowl has become my go-to when I want something that feels indulgent but still wholesome.
I made this for my sister last month when she declared she was sick of boring salad lunches. She took one bite of the chicken with both sauces and literally stopped talking for a full minute. That silent nod of approval has become my favorite kind of feedback. Now she requests it every time she visits.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier on the grill but breasts work beautifully if you pound them slightly first
- Smoked paprika and cumin: This spice blend gives the chicken that gorgeous depth and charred flavor
- Fresh parsley: Flat-leaf parsley has the best flavor but curly works in a pinch
- Red wine vinegar: Adds the perfect acidic punch to brighten the chimichurri
- Garlic cloves: Roast extra because these sweet caramelized cloves are incredible on everything
- Mayonnaise or Greek yogurt: Yogurt makes it lighter but mayo gives that creamy restaurant texture
- Kale or mixed greens: Kale holds up better against warm ingredients but tender greens are lovely too
- Cherry tomatoes: Their sweetness balances all the bold savory elements perfectly
Instructions
- Marinate the chicken:
- Whisk together olive oil, smoked paprika, cumin, salt and pepper then coat chicken thoroughly. Let it soak up those flavors for at least 30 minutes.
- Make the chimichurri:
- Combine chopped parsley, minced garlic, red wine vinegar, oregano, chili flakes and olive oil. Season generously then let it sit while you prep everything else.
- Whisk up garlic sauce:
- Stir together mayonnaise or yogurt with minced garlic, lemon juice, olive oil and salt. The garlic will mellow slightly as it sits.
- Get your vegetables roasting:
- Toss red onion and garlic cloves with olive oil, salt and pepper. Roast at 400°F until soft and golden, flipping halfway through.
- Grill the chicken:
- Cook over medium-high heat for 5 to 7 minutes per side until nicely marked and cooked through. Rest for 5 minutes before slicing.
- Sauté the greens:
- Warm olive oil in a pan then cook kale until just wilted. Finish with lemon juice and a pinch of salt.
- Build your bowls:
- Layer greens, sliced chicken, roasted vegetables and tomatoes. Spoon both sauces over generously and serve immediately.
Save It This recipe transformed my weeknight dinner routine from I should cook to I cannot wait to cook. Something about dragging chicken through both sauces simultaneously just hits different every single time.
Make It Yours
Swap chicken for flank steak or grilled shrimp and this bowl becomes entirely new. I have even used roasted cauliflower for a vegetarian version that completely satisfied my meat-loving partner.
Sauce Wisdom
Both sauces actually improve after a day in the refrigerator. The chimichurri becomes more complex while the garlic sauce mellows into something truly special. Make extra and thank yourself later.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the rich elements beautifully. For something red, a light Malbec echoes those South American chimichurri roots perfectly.
- Grill extra vegetables for tomorrow is lunch
- Mason jars keep chimichurri fresh for weeks
- Serve with warm crusty bread to catch every drop
Save It This bowl is proof that healthy food does not have to feel like healthy food.
Common Questions About Recipes
- → Can I make this ahead of time?
Yes, you can prepare the chimichurri and garlic sauces up to 3 days in advance. Marinate the chicken overnight for deeper flavor. Roast vegetables and sauté greens ahead, then reheat gently before assembling bowls.
- → What can I use instead of chicken?
Substitute with tofu or tempeh for a vegetarian option. Marinate and grill similarly. Steak, shrimp, or pork tenderloin also work well with these bold South American flavors.
- → How do I store leftovers?
Keep components separate in airtight containers. Chicken stays fresh for 3-4 days. Store sauces in the refrigerator for up to a week. Reheat chicken and vegetables before assembling fresh bowls.
- → Can I make the sauces spicier?
Absolutely. Add more red chili flakes to the chimichurri or include a minced jalapeño. For the garlic sauce, a dash of hot sauce or cayenne pepper works well without altering the texture.
- → What other vegetables work in this bowl?
Try roasted bell peppers, zucchini, or sweet potatoes. Fresh avocado slices, pickled red onions, or grilled corn would complement the chimichurri beautifully. Spinach or arugula can replace the kale.
- → Is this suitable for meal prep?
Perfect for meal prep. Grill several chicken breasts at once, prepare double batches of both sauces, and roast extra vegetables. Portion everything into containers for quick lunches throughout the week.