Chimichurri Grilled Chicken Bowl with Garlic Sauce

Ingredients:

For the Chimichurri:
1 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Garlic Sauce:
1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Chicken and Bowl:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, diced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions:

1. Prepare the Chimichurri: In a medium bowl, combine the parsley, cilantro, red wine vinegar, olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine. Set aside.

2. Prepare the Garlic Sauce: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy. Set aside.

3. Grill the Chicken: Preheat your grill to medium-high heat. Drizzle the chicken breasts with olive oil and season generously with salt and pepper. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

4. Assemble the Bowls: Divide the cooked quinoa, black beans, and corn kernels evenly among four bowls. Top with sliced grilled chicken.

5. Add Sauces and Toppings: Spoon a generous amount of chimichurri sauce over the chicken and a dollop of garlic sauce on the side. Add diced avocado and thinly sliced red onion. Garnish with extra chopped cilantro, if desired.

6. Serve immediately and enjoy your delicious and healthy Chimichurri Grilled Chicken Bowl with Garlic Sauce! See less