Chimichurri Grilled Chicken Bowl: High Protein Meal (Print Version)
High protein chimichurri grilled chicken bowl packed with vibrant flavors. Enjoy tender chicken, fresh chimichurri, and wholesome ingredients for a satisfying meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Argentinian
Dietary: Gluten-Free, Dairy-Free, Diabetic-Friendly
# Ingredients:
→ The Protein Powerhouse
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
Salt and black pepper to taste
→ Vibrant Chimichurri Infusion
04 -
1/2 cup fresh parsley, packed
05 -
2 tbsp fresh oregano leaves
06 -
4 cloves garlic, minced
07 -
1/4 cup red wine vinegar
08 -
1/2 cup extra virgin olive oil
09 -
1 tsp dried red chili flakes
10 -
1/4 tsp salt
11 -
1/4 tsp black pepper
→ Fresh Bowl Foundations
12 -
4 cups cooked quinoa
13 -
2 cups mixed greens
14 -
1 cup cherry tomatoes, halved
→ Zesty Finishing Touches
15 -
1/4 red onion, thinly sliced
16 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Combine 1/2 cup fresh parsley, 2 tbsp fresh oregano leaves, 4 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1 tsp dried red chili flakes, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor or finely chop and mix. This vibrant sauce is key for your High Protein Chimichurri Grilled Chicken Bowl.
02 -
Pat dry 1 1/2 lbs boneless, skinless chicken breasts. Drizzle with 1 tbsp olive oil and season generously with salt and black pepper to taste. Preheat your grill or grill pan to medium-high heat, ensuring it's ready for grilling.
03 -
Place the seasoned chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks. This perfectly grilled chicken is the star of your High Protein Chimichurri Grilled Chicken Bowl.
04 -
Remove the grilled chicken from the heat and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring tender chicken. Slice the chicken breasts against the grain into 1/2-inch thick strips.
05 -
Divide 4 cups cooked quinoa among four bowls. Top each with 2 cups mixed greens, 1 cup halved cherry tomatoes, and 1/4 thinly sliced red onion. Arrange the sliced grilled chicken over the greens.
06 -
Spoon a generous amount of the prepared chimichurri over the chicken and vegetables in each bowl. Serve your High Protein Chimichurri Grilled Chicken Bowl immediately with 1 lime, cut into wedges, for an extra zesty finish.
# Notes:
01 -
Make Ahead Tip: The chimichurri can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This saves time on busy weeknights.
02 -
Vegetarian Option: For a delicious vegetarian version, substitute the chicken with grilled halloumi cheese or pan-seared firm tofu.
03 -
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri separate if possible to prevent the greens from wilting.
04 -
Spice Level: Adjust the 1 tsp dried red chili flakes in the chimichurri to your preference. For more heat, add a pinch more; for less, reduce or omit.
# Tools You'll Need:
01 -
Grill or grill pan
02 -
Food processor or sharp knife
03 -
Cutting board
04 -
Measuring cups and spoons
05 -
Mixing bowls
06 -
Saucepan
# Nutrition Facts (Per Serving):
Calories: 786 kcal
Total Fat: 41 g
Total Carbohydrate: 45 g
Protein: 59 g