Juicy grilled chicken, chimichurri, and garlic sauce on sautéed greens with roasted vegetables for a flavorful meal.
# The Ingredients You'll Need:
→ Chicken and Marinade
01 - 2 boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp cumin
05 - Salt and black pepper to taste
→ Chimichurri Sauce
06 - 1 cup fresh parsley, finely chopped
07 - 3 garlic cloves, minced
08 - 1 tbsp red wine vinegar
09 - 1/2 tsp dried oregano
10 - 1/4 tsp red chili flakes (optional)
11 - Salt and black pepper to taste
12 - 2 tbsp olive oil
→ Garlic Sauce
13 - 1/4 cup mayonnaise or Greek yogurt
14 - 1 tbsp lemon juice
15 - 3 garlic cloves, minced
16 - 1 tsp olive oil
17 - Salt to taste
→ Bowl Components
18 - 2 cups chopped kale or greens
19 - 1/2 cup cherry tomatoes, diced
20 - 1/2 cup roasted vegetables (e.g., garlic cloves and red onion)
# Step-by-Step Instructions:
01 - Mix olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Rub the mixture over the chicken and let it marinate for at least 30 minutes.
02 - Combine parsley, garlic, red wine vinegar, oregano, chili flakes, salt, pepper, and olive oil. Mix well and set aside.
03 - Mix mayonnaise or Greek yogurt with lemon juice, minced garlic, olive oil, and salt. Stir until smooth.
04 - Heat grill to medium-high. Cook chicken for 5–7 minutes on each side, or until fully cooked. Let rest before slicing.
05 - Add olive oil and lemon juice to a skillet. Sauté kale or greens until just wilted.
06 - Preheat oven to 200°C (400°F). Roast garlic cloves and red onions for 20 minutes, flipping halfway.
07 - Layer sautéed greens as the base. Add sliced chicken, roasted vegetables, and cherry tomatoes. Drizzle with chimichurri and finish with garlic sauce.
