Easy Grilled Chicken Chimichurri Bowl Recipe for Clean, Bold Eating

Let’s talk flavor. This Grilled Chicken Chimichurri Bowl hits every note: smoky charred chicken, herb-packed chimichurri, creamy avocado, fluffy grains, crisp veggies. It’s bold, balanced, and wildly satisfying. You get high-protein, healthy fats, fiber, and carbs all in one colorful bowl—plus it’s endlessly customizable. Whether you’re cooking for now or prepping for later, this dish is your weeknight warrior and meal-prep MVP.

Why You’ll Love This Grilled Chicken Chimichurri Bowl Recipe

• Bold Flavor – That herby-garlicky chimichurri? Game changer.
• Well-Balanced Meal – Protein, fiber, healthy fats, and carbs = all in.
• Meal Prep Friendly – Components store great and assemble fast.
• Gluten-Free & Customizable – Swap grains, tweak toppings, make it yours.
• Perfect for All Seasons – Summer grill star, winter lunchbox hero.
• Quick and Simple – You can get it done in under 40 minutes, easy.

Grilled Chicken Chimichurri Bowl Ingredients List

For Grilled Chicken

• 2 boneless, skinless chicken breasts
• Salt and pepper
• Drizzle of olive oil
• Half the chimichurri (used as marinade)

For Chimichurri Sauce

• ¾ cup fresh parsley (tightly packed)
• 2–3 garlic cloves, finely chopped
• 2 tbsp red wine vinegar or lime juice
• ⅓ cup olive oil
• 1 tsp dried oregano
• Optional: red pepper flakes or smoked paprika (for heat)

For the Bowl

• 1–2 cups cooked grain (quinoa, brown rice, farro, etc.)
• 1 avocado, sliced or diced
• Roasted or fresh veggies (peppers, zucchini, cucumbers, etc.)

Optional Add-ons

• Pickled onions or jalapeños
• Feta cheese or queso fresco
• Toasted pumpkin seeds or almonds
• Cilantro lime crema
• Fresh lime wedges

Step-by-Step Grilled Chicken Chimichurri Bowl Instructions

Step 1: Marinate the Chicken

• Place your chicken breasts (or thighs) in a bowl or zip-top bag.
• Pour in half of the chimichurri sauce (reserve the rest for serving), add a drizzle of olive oil, and season well with salt and pepper.
• Rub the marinade into the chicken thoroughly—get into every nook and cranny.
• Let it marinate for at least 30 minutes, ideally a few hours or overnight for deeper flavor.
• Pro tip: Bring the chicken to room temperature before grilling. Cold meat straight from the fridge = uneven cooking.

Why this matters: Chimichurri isn’t just a sauce—it’s also a killer marinade. The vinegar and oil help tenderize the meat while the herbs infuse it with bold flavor. Marination is where 80% of your flavor work happens—don’t rush it.

Step 2: Make the Chimichurri Sauce

• In a food processor or blender, combine:
  • ¾ cup packed fresh parsley
  • 2–3 garlic cloves
  • 2 tbsp red wine vinegar or lime juice
  • ⅓ cup olive oil
  • 1 tsp dried oregano
  • Pinch of salt
  • Optional: ½ tsp red pepper flakes or a pinch of smoked paprika
• Pulse the mixture in short bursts until you get a chunky, spoonable consistency—not a smooth puree.
• Taste and adjust: more vinegar for tang, more salt for punch, more oil for richness.

Chef Tip: Texture is key. Overblending turns chimichurri into a green smoothie. You want tiny flecks of herbs, visible garlic bits, and oil that lightly pools—it should look rustic, not perfect.

Step 3: Grill the Chicken

• Preheat your grill (or cast iron pan) over high heat for 5–10 minutes. It should be shimmering hot before anything touches it.
• Brush or spray the grates/pan lightly with oil to prevent sticking.
• Place the marinated chicken on the grill and don’t touch it for 3–4 minutes. Let that crust develop.
• Flip once you see golden brown grill marks and cook the other side another 3–4 minutes.
• Lower heat or move to indirect heat, cover, and cook until internal temp hits 165°F (75°C).
• Remove and let it rest 5–10 minutes before slicing to keep it juicy.

Why this matters: Searing builds flavor (that’s the Maillard reaction working its magic). Resting keeps juices in the meat, not on your cutting board.

Step 4: Prepare the Bowl Components

• While the chicken rests, get the rest of your bowl ingredients ready:
  • Grain: Reheat your cooked rice, quinoa, or whatever base you’re using. A splash of water helps keep it moist.
  • Veggies: Slice fresh (bell peppers, cucumbers) or roast (zucchini, carrots).
  • Avocado: Slice just before serving so it stays green and fresh.
  • Toppings: Pull out your pickled onions, seeds, or cheese.

Quick tip: Think about balance—soft (avocado) + crisp (veggies) + chewy (grains) = a great bite every time. Temperature contrast helps too—warm grain + cool sauce = heaven.

Step 5: Assemble the Bowl

• In a wide bowl:
  
  1. Spoon in your grain base (1 cup is a good serving).
  2. Top with sliced grilled chicken.
  3. Add your veggies and avocado around the edges.
  4. Drizzle with the reserved chimichurri (use a spoon or squeeze bottle).
  5. Finish with any crunchy toppings, a squeeze of lime, or an extra pinch of salt.

Chef’s eye: Make it look good—use color contrast, leave a bit of space, and layer smart. A pretty bowl says “eat me.”

Notes & Mistakes to Avoid

Notes

• Marinate ahead for max flavor.
• Don’t be afraid of char—it adds depth.
• Mix up your base with farro, couscous, or even shredded lettuce if you want low-carb.

What to Serve with a Grilled Chicken Chimichurri Bowl

Pair your bowl with:

1. Grilled Corn – buttery, charred perfection
2. Sweet Potato Fries – salty-sweet contrast
3. Toasted Flatbread – scoop and dip
4. Roasted Veggies – carrots, zucchini, eggplant
5. Avocado Slices – yes, more!
6. Cucumber-Tomato Salad – crunchy and refreshing
7. Pickled Onions – zingy, cuts richness
8. Lemon Quinoa – doubles down on bright flavors

How to Store & Reheat Your Grilled Chicken Chimichurri Bowl

Refrigeration

Store each component separately. Chicken stays good 3–4 days. Chimichurri up to 5 days (covered in oil). Grains? Same story.

Reheating

Chicken: gently reheat in a skillet or microwave with a splash of broth or water.
Grain: same—add water and cover for steam.
Chimichurri: serve cold or room temp. Never heat it.

Freezing

Chicken freezes like a champ. Chimichurri can too—just freeze in cubes. Skip freezing fresh greens or avocado—texture gets weird

Related & More Recipes

• Try a zesty citrus-marinated chicken like in this Fiesta Lime Chicken recipe—bright, bold, and grill-ready.
• Drizzle greens with this Honey Lime Dressing for a tangy-sweet companion to your chimichurri bowl.
• Serve alongside a creamy, smoky twist like this Elote Pasta Salad.
• Pair your bowl with a slice of Sweet Potato Cornbread—sweet, savory, and soul-warming.
• Cool things down with a Cucumber Tomato Salad—a refreshing, crisp side that complements smoky flavors

Key Benefits at a Glance

Frequently Asked Questions: Grilled Chicken Chimichurri Bowl Recipe

Conclusion

This Grilled Chicken Chimichurri Bowl is more than just dinner—it’s a flexible system you can return to again and again. Master the chimichurri, get that sear right, and you’ve got a go-to meal that’s bold, balanced, and endlessly customizable.

Hungry for more fresh, flavor-packed ideas? Visit my Pinterest page for more bowl builds, sauces, and smart weeknight meals. 

Grilled Chicken Chimichurri Bowl Recipe

Print Recipe

A bold and balanced bowl with smoky grilled chicken, fresh herb-packed chimichurri, creamy avocado, fluffy grains, and crisp veggies—perfect for weeknight dinners or meal prep.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 2 bowls 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• Salt and pepper
• Drizzle of olive oil
• 3/4 cup fresh parsley (tightly packed)
• 2–3 garlic cloves, finely chopped
• 2 tbsp red wine vinegar or lime juice
• 1/3 cup olive oil
• 1 tsp dried oregano
• Optional: red pepper flakes or smoked paprika
• 1–2 cups cooked grain (quinoa, brown rice, farro, etc.)
• 1 avocado, sliced or diced
• Roasted or fresh veggies (peppers, zucchini, cucumbers, etc.)
• Optional toppings: pickled onions or jalapeños, feta cheese or queso fresco, toasted pumpkin seeds or almonds, cilantro lime crema, fresh lime wedges

Instructions

1. Marinate the chicken with half of the chimichurri sauce, olive oil, salt, and pepper for at least 30 minutes or up to overnight.
2. Make the chimichurri by blending parsley, garlic, vinegar/lime juice, olive oil, oregano, and optional spices until chunky, not smooth. Adjust seasoning to taste.
3. Preheat grill or cast iron pan to high heat. Oil the grates and grill chicken for 3–4 minutes per side until golden brown, then cook to 165°F. Rest 5–10 minutes before slicing.
4. Prepare bowl components: reheat grains, slice fresh veggies, and prep toppings.
5. Assemble bowls: add grains, top with sliced chicken, arrange veggies and avocado, drizzle with chimichurri, and finish with toppings and lime.

Notes

Marinate ahead for maximum flavor. Char on the chicken adds depth. Customize with your choice of grains, veggies, and toppings.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 3g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 4g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 35g
• Cholesterol: 85mg

Keywords: grilled chicken, chimichurri, healthy bowl, meal prep, gluten-free