You’ll love this herby, veggie-loaded Chimichurri Chicken Bowl that’s both satisfying and wholesome. The combination of tender chicken, vibrant vegetables, and zesty chimichurri sauce is next level!
Welcome, welcome yall! I’m thrilled to share with you a really fun & easy recipe that’s sure to become a favorite: Chimichurri Chicken Bowls. This dish serves three (I figured one chicken breast per serving) and is a blend of tender chicken, vibrant vegetables, and a zesty chimichurri sauce. This recipe is a breeze to make and will leave you with satisfied taste buds and a happy tummy.
Watch a step-by-step video of this recipe on The Savvy Spoon Instagram here!
What is Chimichurri Sauce?
Chimichurri sauce is a tangy and flavorful green sauce that originates from Argentina! It is traditionally served alongside grilled meats but can be used to add a burst of freshness and zingy flavor. The sauce typically consists of fresh herbs like cilantro and parsley, garlic, vinegar, and oil (and sometimes red onion, but not in our case!).
What do I need for the bowls?
You’ll start your bowl with a fluffy bed of cauliflower rice, then a generous scoop of the tender, green-steamed broccoli, along with black beans and the creamy, dreamy diced avocado. You’ll take your sliced, perfectly cooked chicken and lay it on top of your bowl of goodness. Finally, you’ll take that luscious chimichurri sauce and let it drizzle all over your creation!
Can I use something other than chicken?
Yes, totally! Cooking times will vary but these bowls would be equally delicious with pork tenderloin, grilled or sautéed shrimp, roasted salmon, sliced steak — the possibilities are endless!
Here’s how you’ll make my Chimichurri Chicken Bowls:
- Preheat oven to 400°.
- Make the sauce by combine all chimichurri ingredients into a food processor.
- Season chicken breasts well with kosher salt, black pepper and paprika.
- Warm oil in pan and place chicken breasts in seasoned-side down. Cook for 5 minutes per side.
- Place breasts onto sheet pan and into oven for 10 more minutes to finish. Let rest 5 minutes before slicing!
- While chicken is in oven, use same pan to cook broccoli. Wipe pan with paper towel before adding more oil to warm.
- Add broccoli, season with salt and cook 3-4 minutes, tossing. Add 1/4 cup water to the pan and cover for 1-2 minutes until water has evaporated. Remove from pan.
- Cook frozen cauliflower rice by adding to same pan (no oil needed). Season with s&p and steam until cooked through.
- Assemble bowls by placing cauliflower rice, broccoli, black beans and diced avocado into bowl. Top with sliced chicken & drizzle with sauce!
I hope you enjoy this flavorful, easy weeknight meal!
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Chimichurri Chicken Bowls
Equipment
- food processor
Ingredients
- 3 boneless, skinless chicken breasts
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. paprika
chimichurri sauce
- 1 cup cilantro mostly leaves
- 1 cup parsley mostly leaves
- 2 cloves garlic minced
- 2 tbsp. red wine vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 cup extra virgin olive oil
for bowls
- 24 oz. bag frozen riced cauliflower
- 1 avocado diced
- 1 15-oz. can black beans drained and rinsed
- 1 head broccoli chopped into florets
Instructions
- Preheat oven to 400°
- Make the sauce by combining all chimichurri ingredients into a food processor except the oil. Once leaves are chopped finely, drizzle in olive oil. Set in refrigerator!
- Season chicken breasts liberally with kosher salt, pepper and paprika on one side.
- In a skillet, warm 1 tbsp. avocado oil then add in chicken seasoned-side down. Cook for 5 minutes then flip, cooking for another 5.
- Place breasts onto sheet pan and into oven for 10 more minutes to finish. Let rest 5 minutes before slicing!
- While chicken finishes in oven, wipe out pan with a paper towel then add another 1 tbsp. of avocado oil over medium heat. Add broccoli, season with salt and cook 3-4 minutes, tossing. Add 1/4 cup water to the pan and cover for 1-2 minutes until water has evaporated. Remove from pan.
- Cook frozen cauliflower rice by adding to same pan (no oil needed). Season with s&p and steam until cooked through.
- Assemble bowls by placing cauliflower rice, broccoli, black beans and diced avocado into bowl. Top with sliced chicken & drizzle with sauce!