Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- Fresh parsley: 1 cup, packed
- Fresh cilantro: 1/2 cup, packed
- Red wine vinegar: 1/4 cup
- Olive oil: 1/2 cup
- Garlic cloves: 4, minced
- Red pepper flakes: 1/2 teaspoon (or more to taste)
- Cooked quinoa or rice: 2 cups
Instructions
- Step 1: Prepare the Chimichurri: In a food processor, combine parsley, cilantro, red wine vinegar, olive oil, garlic, and red pepper flakes. Pulse until finely chopped but not pureed. Season with salt and pepper to taste. Reserve about 1/4 cup of the chimichurri for serving.
- Step 2: Marinate the Chicken: Place chicken breasts in a resealable bag or container. Pour the remaining chimichurri over the chicken, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: Grill the Chicken: Preheat grill to medium-high heat. Remove chicken from marinade (discard marinade). Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Step 4: Prepare Garlic Sauce: While the chicken is grilling, whisk together 1/4 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon lemon juice, and a pinch of salt and pepper.
- Step 5: Assemble the Bowls: Divide cooked quinoa or rice between two bowls. Top with sliced grilled chicken. Drizzle with garlic sauce and reserved chimichurri. Serve immediately.
Notes
- Store leftover grilled chicken and rice separately in airtight containers in the refrigerator for up to 3 days to prevent the rice from becoming soggy.
- For a quick reheat, microwave the sliced chicken with a splash of water to keep it moist, then warm the rice separately.
- Garnish your finished bowls with a sprinkle of extra red pepper flakes and a lime wedge for added flavor and a pop of color.
- For a richer chimichurri, try adding a tablespoon of fresh oregano or a squeeze of lemon juice to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American