Baked Chimichurri Chicken Bowls Recipe

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: Chicken Chimichurri Bowls. This dish serves three (I figured one chicken breast per serving) and is a blend of tender chicken, vibrant vegetables, and a zesty cilantro chimichurri sauce. . This is one of my go-to chicken recipes and one of my favorite ways to enjoy a wholesome, flavorful meal. This recipe is a breeze to make and will leave you with satisfied taste buds and a happy tummy.

Here’s a little foreshadowing of what this recipe is all about: 

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!

Want more Savvy Spoon recipes? Try my Steak with Chimichurri Recipe + Feta Couscous Salad Recipe!

What is Chimichurri Sauce?

Chimichurri sauce is a tangy and flavorful green sauce that originates from South America, particularly Argentina! Authentic Argentine chimichurri 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!).

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!

What you’ll need for these bowls

• Chicken: Seasoned with kosher salt, black pepper, and paprika, then cooked to juicy perfection.
• Veggies: Cauliflower rice (can sub white rice!), steamed broccoli, black beans, and creamy avocado.
• Homemade Chimichurri Sauce: A blend of fresh parsley, cilantro, garlic cloves, red wine vinegar, olive oil, and red pepper flakes.

Watch a step-by-step video of this recipe on The Savvy Spoon Instagram here!
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Here’s how you’ll make my Chimichurri Chicken Bowls:

1. Preheat oven to 400°.
2. Make the sauce by combine all chimichurri ingredients into a food processor.
3. Season chicken breasts well with kosher salt, black pepper and paprika.
4. Warm oil in pan and place chicken breasts in seasoned-side down. Cook for 5 minutes per side.
5. Place breasts onto sheet pan and into oven for 10 more minutes to finish. Let rest 5 minutes before slicing!
6. While chicken is in oven, use same pan to cook broccoli. Wipe pan with paper towel before adding more oil to warm.
7. 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.
8. Cook frozen cauliflower rice by adding to same pan (no oil needed). Season with s&p and steam until cooked through.
9. Assemble bowls by placing cauliflower rice, broccoli, black beans and diced avocado into bowl. Top with sliced chicken & drizzle with sauce!

Storage and Leftovers

If you have any leftovers, store them in an airtight container in the fridge for up to 3-4 days. Be sure to store the chimichurri sauce separately to maintain its freshness. To reheat, warm the chicken and veggies in a microwave or skillet over medium heat, always drizzle the remaining chimichurri sauce on top just before serving for the best flavor.

Savvy tips for the best Chimichurri Chicken Bowls

• Extra chimichurri sauce: Double the sauce recipe and freeze leftovers in an ice cube tray for quick access.
• Perfectly cooked chicken: Always check the internal temperature with an instant-read thermometer to ensure it’s cooked through, especially in the thickest part of the meat.
• Rest the Chicken: Once you’ve cooked the chicken, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist.

Can I Substitute the Chicken?

Absolutely! This recipe is super flexible. Here are a few ideas:

• Skin-on chicken thighs or bone-in thighs: Adjust the cooking time for the thicker cuts.
• Grilled protein: Try shrimp, salmon, or steak for a smoky, summer vibe.
• Vegetarian options: Swap the chicken for chickpeas or roasted tofu for a plant-based option.

This baked chimichurri chicken recipe is the perfect way to add excitement to your weeknight dinners. The vibrant green chimichurri sauce brings so much flavor to the dish, and the combination of juicy chicken, tender veggies, and creamy avocado is simply unbeatable. The chimichurri sauce pairs well with everything, so feel free to get creative! I hope you enjoy this flavorful, easy weeknight meal!

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