Name: Grilled Chicken Chimichurri Bowl Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: South American–Inspired
Ingredients: 1 pound boneless skinless chicken thighs or breasts; 2 tablespoons olive oil (for marinade); 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup fresh parsley, chopped; 3 tablespoons red wine vinegar; 1/2 teaspoon crushed red pepper flakes; 1/3 cup olive oil (for chimichurri); 1 cup herbed mashed potatoes; 1 cup pico de gallo (tomatoes, onions, cilantro, lime juice); 2 cups fresh greens (spinach, arugula, or mix)

I’ve made a lot of grilled chicken recipes in my time, but nothing hits quite like this Grilled Chicken Chimichurri Bowl. The smoky char from the grilled chicken pairs beautifully with the vibrant, herbaceous chimichurri, while the fresh pico de gallo and creamy herbed mashed potatoes round out every bite with layers of flavor and texture. It’s hearty enough for dinner, but still feels light and refreshing — the kind of meal I keep coming back to no matter the season.

This recipe came together one summer when I had leftover grilled chicken and a massive bunch of parsley from the farmers market. I whipped up a quick chimichurri, added some tomatoes and herbs, and layered everything into a bowl. What started as a throw-together meal turned into one of my absolute favorites. Now, it’s a staple in my meal prep rotation — satisfying, nutrient-rich, and bursting with bold flavor.

Why You’ll Love This Grilled Chicken Chimichurri Bowl Recipe

This bowl is a celebration of color, freshness, and balanced nutrition. You’ll love how the tender, juicy chicken soaks up the punchy chimichurri — it’s garlicky, herby, tangy, and a little spicy. Each element complements the other, from the creamy mashed potatoes to the juicy diced tomatoes. It’s incredibly versatile, perfect for lunch or dinner, and ideal for meal prep because everything holds up so well in the fridge. Whether you’re trying to eat clean or just looking for a flavor-packed dish, this one’s a winner.

What’s the Best Cut of Chicken for a Grilled Chicken Chimichurri Bowl?

I always recommend boneless, skinless chicken thighs or breasts for this recipe. Chicken thighs bring more flavor and tenderness, thanks to their higher fat content — they stay juicy even if you accidentally grill them a minute too long. However, if you prefer a leaner option, chicken breast works beautifully too, especially when marinated well and grilled just right. The key is to slice the meat evenly to ensure it cooks uniformly and soaks up the chimichurri.

Options for Substitutions

This bowl is incredibly flexible, which makes it perfect for customizing based on your preferences or dietary needs:

Chicken Substitute: Swap chicken for grilled shrimp, steak, tofu, or even roasted chickpeas for a vegetarian version.
Chimichurri Twist: Traditional chimichurri uses parsley, but you can try cilantro, mint, or a mix of soft herbs for a flavor twist.
Mashed Potatoes: Instead of herbed mashed potatoes, try cauliflower mash, rice, or quinoa for a lower-carb or gluten-free base.
Pico de Gallo: Don’t have fresh tomatoes? Use a store-bought salsa or a quick cucumber-tomato salad.
Greens: Any leafy greens like spinach, kale, or arugula can work here if you don’t have what’s pictured.

You can easily build this bowl based on what you have in your kitchen — that’s part of its charm.

Ingredients for This Grilled Chicken Chimichurri Bowl Recipe

Chicken Breast or Thighs
The star of the bowl. It provides lean protein and develops that irresistible charred flavor when grilled.

Olive Oil
Used both in the marinade and the chimichurri — it adds richness and helps everything blend smoothly.

Garlic
A foundational flavor in the chimichurri and the marinade. It gives a sharp, savory punch.

Fresh Parsley
The hero of the chimichurri sauce. It brings a fresh, grassy brightness that cuts through the richness of the chicken.

Red Wine Vinegar
Adds tang to the chimichurri and balances the olive oil and herbs with acidity.

Crushed Red Pepper Flakes
Brings a subtle heat to the sauce without overpowering the other flavors.

Salt and Black Pepper
Simple but essential. They season both the chicken and the chimichurri to bring everything to life.

Pico de Gallo (Tomatoes, Onions, Cilantro, Lime Juice)
Adds juicy, zesty freshness that contrasts beautifully with the smoky chicken.

Herbed Mashed Potatoes
Creamy and comforting. This adds a soft texture to balance the bite of the grilled meat and crisp vegetables.

Fresh Greens (such as spinach or arugula)
Serve as the bed of the bowl, adding crunch, nutrition, and a cool contrast to the warm ingredients.

These ingredients come together to create a perfectly balanced, flavor-packed, and nourishing bowl.

Step 1: Marinate the Chicken

In a bowl, whisk together olive oil, minced garlic, salt, pepper, and a spoonful of chimichurri (save the rest for later). Add the chicken and coat it well. Let it marinate for at least 30 minutes — longer if you have time (up to overnight in the fridge). This infuses the meat with flavor and keeps it juicy on the grill.

Step 2: Make the Chimichurri

In a food processor or blender, combine fresh parsley, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Pulse until finely chopped but not pureed — you want some texture. Taste and adjust acidity or seasoning if needed. Let it sit while you prepare the rest; the flavors deepen as it rests.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Cook the chicken for 5–6 minutes per side, or until charred with defined grill marks and fully cooked through (internal temp should be 165°F / 74°C). Let it rest for 5 minutes before slicing — this keeps the juices in.

Step 4: Prepare the Bowl Components

While the chicken grills, whip up your mashed potatoes (or warm them if prepping ahead). Dice tomatoes, onions, and cilantro for fresh pico de gallo. Toss your greens lightly with olive oil or a squeeze of lime juice for brightness.

Step 5: Assemble the Bowl

In each bowl, layer the fresh greens at the bottom. Add a generous scoop of mashed potatoes, then spoon in pico de gallo. Top with the sliced grilled chicken and drizzle generously with chimichurri. Add extra sauce on the side if desired — you’ll want more, trust me.

This layered approach brings out the best in each ingredient — crisp, creamy, zesty, and juicy all in one bite.

How Long to Cook the Grilled Chicken Chimichurri Bowl

The cooking time for the chicken is relatively quick, especially if it’s been marinated and the grill is properly preheated. On average:

Grilling Chicken: 5–6 minutes per side over medium-high heat
Rest Time: 5 minutes after grilling
Prep Time (including chopping and assembling): 20–25 minutes
Total Time: Around 35–45 minutes (more if marinating longer)

If you’re prepping mashed potatoes and pico de gallo from scratch, add another 10–15 minutes — though using pre-prepped or leftovers will cut that time significantly.

Tips for Perfect Grilled Chicken Chimichurri Bowl

Pound Chicken Evenly: This helps the chicken cook uniformly and prevents dry, overcooked edges.
Don’t Skip the Rest Time: Letting the grilled chicken sit before slicing locks in those juices.
Use Fresh Herbs: Chimichurri is all about bold, fresh flavor — avoid using dried herbs here.
Taste Your Chimichurri: Adjust vinegar, salt, or pepper to your liking. It should be bright and punchy.
Use a Thermometer: Chicken is perfectly cooked at 165°F (74°C). Avoid guesswork.
Layer Thoughtfully: Put fresh greens at the base, creamy mashed potatoes next, and build up — so you get every texture in one bite.
Double the Sauce: Chimichurri is addictive — make extra for drizzling over rice, veggies, or eggs the next day.

With these tips, your grilled chicken chimichurri bowl will be bursting with flavor and texture every single time.

Watch Out for These Mistakes While Cooking

Even a simple dish like this can go sideways with a few missteps. Here’s what to avoid:

Overcooking the Chicken: This is the most common error. Dry chicken ruins the whole bowl — use a thermometer and pull it off the grill right at 165°F (74°C).
Underseasoning the Marinade: The flavor starts here. Don’t be shy with garlic, salt, and chimichurri in the marinade.
Using Dull Herbs: Chimichurri needs fresh, vibrant herbs. Wilted or yellowing parsley will make the sauce bitter and dull.
Skipping Rest Time: Cutting chicken too early releases its juices — give it 5 minutes to settle before slicing.
Overloading the Bowl: Too much sauce or heavy scoops of mashed potatoes can overwhelm. Keep portions balanced.
Making Chimichurri Too Smooth: It should be rustic and a little chunky. Don’t blend it into a puree.

Avoid these common traps and you’ll have a beautifully balanced, restaurant-worthy bowl every time.

What to Serve With Grilled Chicken Chimichurri Bowl?

Grilled Corn on the Cob

Sweet, smoky corn is a perfect companion. Add a little lime and cotija for a street-corn vibe.

Charred Veggie Skewers

Zucchini, bell peppers, and mushrooms grilled on skewers bring great texture and color to your table.

Crispy Roasted Sweet Potatoes

Roast them until caramelized — they pair beautifully with chimichurri and add a touch of sweetness.

Avocado Slices or Guacamole

The creaminess balances the bold chimichurri and adds healthy fats to your bowl.

Black Bean Salad

A zesty bean salad with corn, lime, and red onion adds fiber and freshness.

Warm Pita or Flatbread

Use it to scoop up leftover mashed potatoes and sauce — so satisfying.

Simple Cucumber Salad

A cool, crunchy cucumber salad with vinegar dressing contrasts perfectly with the warm grilled chicken.

Lemon-Infused Sparkling Water or Iced Tea

A light drink with a citrusy touch keeps things refreshing and complements the bold flavors.

Storage Instructions

This Grilled Chicken Chimichurri Bowl is a meal prep dream — all the components hold up well for several days when stored properly:

Chicken: Store grilled and sliced chicken in an airtight container for up to 4 days. Keep the juices — they help reheat it without drying out.
Chimichurri: Stays fresh in the fridge for 5–6 days in a sealed jar or container. Let it come to room temp before serving so the olive oil softens.
Mashed Potatoes: Keep in a separate container, and reheat with a splash of milk or broth to bring back creaminess.
Pico de Gallo & Greens: Best enjoyed fresh, but you can store pico for 2–3 days. Keep greens dry and separate until ready to serve.

Assemble bowls fresh just before eating to keep the textures and flavors vibrant.

Estimated Nutrition

Here’s a rough estimate per serving (based on a bowl with grilled chicken, chimichurri, mashed potatoes, pico, and greens):

Calories: ~480–550
Protein: 35–40g
Carbohydrates: 30–35g
Fiber: 4–6g
Fat: 25–30g
Saturated Fat: 5–7g
Cholesterol: ~90mg
Sodium: ~500–650mg
Sugar: 3–5g

These numbers may vary depending on portion sizes and any substitutions, but overall, it’s a well-rounded bowl packed with protein, healthy fats, and fresh produce.

Frequently Asked Questions

What’s the best way to grill chicken without drying it out?

Marinate it well, don’t overcook, and always let it rest after grilling. A meat thermometer is your best friend — pull the chicken off at 165°F (74°C).

Can I make this bowl ahead of time for meal prep?

Yes! Store each component separately in airtight containers. Assemble just before eating to keep everything fresh and texturally balanced.

Is chimichurri spicy?

It has a slight kick from red pepper flakes, but it’s more herbaceous and tangy than spicy. You can control the heat easily by adjusting the flakes.

What herbs can I use if I don’t have parsley?

Cilantro works well, or a combo of cilantro and mint for a fresher twist. Avoid dried herbs — this sauce is all about that vibrant, fresh flavor.

Can I grill the chicken indoors?

Absolutely. A stovetop grill pan or cast-iron skillet works great if you don’t have access to an outdoor grill.

What can I use instead of mashed potatoes?

Quinoa, rice, cauliflower mash, or even roasted sweet potatoes are great alternatives depending on your dietary needs or preferences.

How long does chimichurri last in the fridge?

It keeps well for up to 6 days. Store it in a sealed jar and bring it to room temp before using — the olive oil solidifies when cold.

Is this bowl gluten-free?

Yes, if you use gluten-free mashed potatoes or grains and ensure your spices and vinegar are certified gluten-free. Always double-check labels if sensitive.

Conclusion

The Grilled Chicken Chimichurri Bowl is everything I love in a single dish — bold flavors, fresh textures, and nourishing ingredients that leave you full but energized. It’s a perfect weeknight dinner, an impressive meal-prep option, or a crowd-pleasing weekend lunch that never gets boring. From the juicy marinated chicken to the punchy chimichurri and comforting mashed potatoes, every layer has intention and impact.