Description
A delightful dish that bursts with flavor, featuring tender grilled chicken marinated in a zesty chimichurri sauce, paired with fresh vegetables and a creamy garlic sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb or 450 g)
- 3 tablespoons olive oil (divided)
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 cup uncooked quinoa
- 2 cups water or chicken broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 4 cups mixed greens (such as spinach, arugula, or a salad mix)
- 1/4 cup fresh parsley, chopped (for chimichurri)
- 1/4 cup fresh cilantro, chopped (for chimichurri)
- 1 teaspoon red pepper flakes (optional, for chimichurri)
- Salt and pepper to taste
Instructions
- Prepare the Chimichurri Sauce by combining parsley, cilantro, 2 tablespoons of olive oil, minced garlic, red pepper flakes, and salt and pepper in a bowl. Mix well and set aside.
- Marinate the Chicken by combining the remaining tablespoon of olive oil, lime juice, minced garlic, salt, and pepper in a shallow dish. Add the chicken breasts and coat well. Cover and let marinate for at least 30 minutes, or up to 2 hours.
- Cook the Quinoa by rinsing it under cold water, then combining it with water or chicken broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Let it sit covered for 5 minutes before fluffing with a fork.
- Grill the Chicken on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let it rest before slicing.
- Assemble the Bowl by starting with a base of quinoa, then topping with mixed greens, sliced grilled chicken, halved cherry tomatoes, and avocado slices. Drizzle with chimichurri sauce and add garlic sauce if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Keep garlic sauce separate to maintain its flavor and texture.
- Reheat in the microwave for a minute or two, or freeze before adding avocado and garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chimichurri, Grilled Chicken, Garlic Sauce, Healthy Bowl, Summer Recipe