Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup extra virgin olive oil (divided)
- 3 tablespoons red grape vinegar
- 4 cloves fresh garlic (divided)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 2 cups cooked white rice or quinoa
Instructions
- Step 1: Prepare the Chimichurri and Marinade. Combine the parsley, red grape vinegar, red pepper flakes, 3 cloves of minced garlic, and 1/4 cup of olive oil in a food processor or blender. Process until roughly chopped but not pureed. Reserve 1/4 cup of the finished chimichurri for topping. Toss the chicken with the remaining chimichurri and let marinate in the refrigerator for at least 30 minutes.
- Step 2: Make the Garlic Sauce. In a small bowl, whisk together the Greek yogurt, the remaining 1/4 cup of olive oil, and the last minced clove of garlic. Add a pinch of salt and pepper; mix thoroughly and set aside in the refrigerator.
- Step 3: Grill the Chicken. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade (discard excess marinade) and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Step 4: Slice and Prepare Bowls. Slice the grilled chicken against the grain into uniform strips. Distribute the cooked rice or quinoa evenly into two serving bowls to form the base.
- Step 5: Assemble and Serve. Arrange the sliced chimichurri chicken over the rice base in each bowl. Drizzle the reserved 1/4 cup of fresh chimichurri over the chicken, then generously top the bowl with the prepared garlic sauce. Serve immediately.
Notes
- To achieve the ideal rustic texture for your chimichurri, pulse the mixture only until roughly chopped; over-processing turns the herbs into a dark, flavorless paste.
- For maximum freshness, store the grilled chicken and rice base separately from the yogurt garlic sauce; the sauce should be used within three days.
- Reheat sliced chicken in a covered skillet over low heat or in the microwave alongside a small spoonful of water to retain moisture before re-assembling your bowl.
- Elevate your serving by adding a pop of color and texture with fresh ingredients like sliced avocado, crumbled cotija cheese, or a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American