Chimichurri Grilled Chicken Bowl
Juicy chimichurri-marinated chicken, roasted sweet potatoes, and charred broccoli sit on a bed of fresh greens, all drizzled with a cool, creamy garlic sauce. This bowl is a fresh, balanced dinner that comes together in about 40 minutes.
Equipment
- Grill pan or outdoor grill
- Sheet pan
- Parchment paper or foil
- Meat Thermometer
- Small bowl
- Shallow dish
Ingredients
- 1.5 lbs chicken breasts boneless, skinless
- 1 large sweet potato cubed into 1/2 inch pieces
- 2 cups broccoli florets fresh
- 4 cups kale and spinach mix fresh blend
- 1/2 cup cherry tomatoes halved raw
- 1 cup fresh flat-leaf parsley finely chopped
- 2 cloves garlic minced, for chimichurri
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/2 cup Greek yogurt full fat preferred
- 1 clove garlic minced, for creamy sauce
- 1 tsp lemon juice fresh squeezed
Instructions
- Make the chimichurri: In a small bowl, whisk together the finely chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt. Set half aside for serving.
- Marinate the chicken: Place the pounded chicken breasts in a shallow dish and coat them with the remaining chimichurri. Let them sit at room temperature while the oven preheats, about 15 minutes.
- Roast the veggies: Preheat oven to 425°F (220°C). On a lined sheet pan, toss the sweet potato cubes and broccoli florets with a drizzle of olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, flipping halfway, until sweet potatoes are tender and broccoli is charred at the edges.
- Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, until nicely charred and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
- Make the creamy garlic sauce: While the chicken rests, stir together the Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Thin with a teaspoon of water if you prefer a drizzling consistency.
- Assemble the bowls: Divide the kale and spinach mix among bowls. Top with roasted sweet potatoes, broccoli, sliced chicken, and halved cherry tomatoes. Drizzle with the reserved chimichurri and creamy garlic sauce.
Notes
Storage: Store components separately in airtight containers in the fridge for up to 4 days. Keep sauces in small jars.
Reheating: Warm chicken and veggies in a skillet over medium heat or in the microwave. Add fresh greens and cold sauces after reheating.
Best Tips: Pound the chicken to an even thickness for uniform cooking. Let the meat rest before slicing to keep it juicy. Use a hot grill pan for the best char marks.
Variations: Swap chicken for flank steak or shrimp. Add a grain base like quinoa or rice. Use dairy-free yogurt for the sauce.