Chimichurri Chicken Bowls with Garlic Sauce
A vibrant and flavorful bowl filled with juicy chicken, zesty chimichurri, and hearty grains, drizzled with creamy garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: South American
- Diet: Low Carb
Ingredients
Scale
- 2 chicken breasts
- 1 cup chimichurri sauce
- 2 cups cooked brown rice or quinoa
- 1 cup mixed vegetables (bell peppers, zucchini, onion)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Garlic sauce (optional for serving)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) so it’s hot and ready when we place the chicken in.
- Season the chicken breasts with salt, pepper, and half of the chimichurri sauce.
- Sauté the mixed vegetables in a skillet with olive oil over medium heat until tender, about 5-7 minutes.
- Place the seasoned chicken in a baking dish and bake for 25-30 minutes until cooked through.
- Let the chicken rest for a couple of minutes to redistribute juices.
- Assemble the bowls with a base of cooked brown rice or quinoa, topped with sautéed vegetables and sliced chicken.
- Drizzle with garlic sauce and the remaining chimichurri, then garnish with fresh parsley.
Notes
For a smoky kick, add smoked paprika to the chicken seasoning. Customize the vegetables as per your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg