Imagine biting into a juicy, tender piece of chicken marinated in a vibrant chimichurri sauce that dances on your taste buds. The aroma wafts through the air, teasing your senses and promising a delightful flavor explosion that will make you forget about that sad, leftover pizza in the fridge. Ultimate taco bowl recipe Savory chicken linguine recipe Yes, folks, this is no ordinary meal; it’s a Chimichurri Grilled Chicken Bowl with Creamy Garlic that screams “dinner party” but feels like a cozy night in. Creamy cauliflower mashed potatoes.

I remember the first time I prepared this dish for my family. My brother raised an eyebrow as he scooped a hefty portion onto his plate. A few bites in, though, and he was raving about how it was the best chicken he had ever tasted. That moment turned our kitchen into a mini-celebration—who knew grilled chicken could bring such joy? Perfect for summer barbecues or simply when you need a little comfort food magic on your plate!

I vividly remember my cousin’s reaction when I served this dish during our last family gathering—it was pure bliss on their face!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Fresh Parsley: Use flat-leaf parsley for the best flavor; it adds brightness to your chimichurri sauce.

• Red Wine Vinegar: A splash of red wine vinegar balances the richness perfectly; look for good quality for the best taste.

• Garlic Cloves: Fresh garlic is key here; choose firm cloves for maximum flavor and aroma.

• Olive Oil: Extra virgin olive oil adds richness to both the chicken and the chimichurri; splurge a bit for better flavor.

• Red Pepper Flakes: Just a pinch gives your dish that extra kick; adjust according to your heat preference.

• Cream Cheese: For the creamy garlic sauce, full-fat cream cheese provides the richest texture; don’t skimp here.

• Milk: Whole milk helps achieve that dreamy creamy consistency in your garlic sauce; feel free to substitute with plant-based options if desired.

• Salt and Pepper: Classic seasoning staples; don’t forget to season generously!

The full ingredients list, including measurements, is provided in the recipe card directly below. Cheesy stuffed flank steak.

Let’s Make it Together

Prepare Your Marinade: In a mixing bowl, combine finely chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Whisk until well blended.

Marinate The Chicken: Place your chicken breasts in a large resealable bag and pour half of the chimichurri marinade over them. Seal tightly and refrigerate for at least 30 minutes or overnight for maximum flavor.

Grill The Chicken: Preheat your grill over medium-high heat. Remove chicken from marinade and grill each side for 6-7 minutes or until internal temperature reaches 165°F (75°C). Let rest before slicing.

Create The Creamy Garlic Sauce: In a small saucepan over low heat, melt cream cheese with milk while stirring until smooth and creamy. Add minced garlic and season with salt and pepper to taste.

Assemble Your Bowl: Start with a base of cooked rice or quinoa. Top with sliced grilled chicken, drizzle creamy garlic sauce over everything, and finish with remaining chimichurri. Add fresh veggies like bell peppers or avocado if desired.

Enjoy every bite of this delightful Chimichurri Grilled Chicken Bowl with Creamy Garlic! For more inspiration, check out this sticky honey chicken recipe recipe.

Perfecting the Cooking Process

Start by marinating the chicken to infuse it with flavor. Grill it until cooked through, then prepare the creamy garlic sauce while the chicken rests.

Add Your Touch

Feel free to swap out the chicken for shrimp or tofu for a different protein. You can also experiment with various herbs in the chimichurri for unique flavors.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet over medium heat to maintain tenderness.

The first time I made this Chimichurri Grilled Chicken Bowl was for a barbecue with friends. Their reactions were priceless—everyone kept asking for seconds and thirds!

FAQ

What can I serve with Chimichurri Grilled Chicken Bowl?

Pair it with rice, quinoa, or a fresh salad for a complete meal.

Can I use store-bought chimichurri?

Absolutely! Store-bought chimichurri can save time while still delivering great flavor.

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but overnight is even better for flavor.

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Chimichurri Grilled Chicken Bowl with Creamy Garlic

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• Author: Hellen
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Chimichurri Grilled Chicken Bowl with Creamy Garlic is a vibrant and flavorful dish that transforms simple grilled chicken into a culinary masterpiece. Marinated in a zesty chimichurri sauce, the tender chicken is complemented by a rich, creamy garlic sauce that ties everything together. Served over a bed of fluffy rice or quinoa and topped with fresh veggies, this bowl is perfect for any occasion—whether it’s a casual dinner at home or an impressive dish for entertaining guests.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup flat-leaf parsley, finely chopped
• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• 8 oz cream cheese, softened
• 1/2 cup whole milk (or plant-based alternative)
• Salt and pepper to taste

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Instructions

1. Prepare your marinade: In a mixing bowl, whisk together parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes.
2. Marinate the chicken: Place chicken breasts in a resealable bag and pour half of the chimichurri marinade over them. Seal tightly and refrigerate for at least 30 minutes or overnight.
3. Grill the chicken: Preheat your grill to medium-high heat. Remove chicken from marinade and grill each side for about 6-7 minutes until the internal temperature reaches 165°F (75°C). Let rest before slicing.
4. Create the creamy garlic sauce: In a saucepan over low heat, melt cream cheese with milk while stirring until smooth. Add minced garlic and season with salt and pepper.
5. Assemble your bowl: Start with cooked rice or quinoa as your base. Top with sliced grilled chicken, drizzle with creamy garlic sauce, add remaining chimichurri, and garnish with fresh veggies.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: American/Argentinian

Nutrition

• Serving Size: 1 bowl (approximately 450g)
• Calories: 640
• Sugar: 3g
• Sodium: 750mg
• Fat: 38g
• Saturated Fat: 10g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 43g
• Cholesterol: 130mg