Description
A delightful bowl of grilled chicken topped with vibrant chimichurri sauce and creamy garlic sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- Chimichurri sauce (homemade or store-bought)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup Greek yogurt (or sour cream)
- 1 teaspoon red pepper flakes
- Fresh parsley and cilantro, chopped
- Rice or quinoa (optional)
- Choice of fresh vegetables (bell peppers, corn, etc.)
Instructions
- Prepare the chimichurri sauce: Combine minced garlic, chopped herbs, olive oil, vinegar, and spices in a blender. Pulse until well mixed.
- Marinate the chicken: Coat the chicken breasts in half the chimichurri sauce. Let sit for at least 30 minutes to absorb the flavors.
- Grill the chicken: Preheat the grill and cook the chicken for 6-7 minutes on each side or until fully cooked, checking with a meat thermometer for 165°F (75°C).
- Make the garlic sauce: In a bowl, mix yogurt, minced garlic, olive oil, and red pepper flakes until smooth. Adjust seasoning as needed.
- Assemble the bowl: Layer rice or quinoa, sliced grilled chicken, fresh vegetables, and drizzle generously with garlic sauce and remaining chimichurri.
Notes
Let the chimichurri sauce sit for a couple of hours before marinating the chicken for better flavor meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian