Chimichurri Chicken Bowls
CALORIES: 492
PREP: 30 minutes
COOK: 10 minutes
This incredible Chimichurri Chicken Bowl is fresh, nutritious, and bursting with flavor. It starts with a delicious homemade chimichurri sauce that doubles as both a marinade and a dressing. It is oh-so-easy to make and perfect for meal prep!
Ingredients
| Chimichurri | |
| 1/2 cup | fresh parsley leaves |
|---|---|
| 1/2 cup | fresh cilantro |
| 1 | shallot, chopped |
| 1 | garlic clove, peeled |
| 1/2 | red chili pepper, chopped |
| 2 tbsp | oil |
| 2 tbsp | red wine vinegar |
| 1 tsp | dried oregano |
Salt to taste | |
| Chicken | |
| 6 | boneless skinless chicken thighs |
|---|---|
| 1 tbsp | oil |
| Salad | |
| 6 cups | romaine lettuce |
|---|---|
| 1 cup | halved cherry tomatoes |
| 1 | shallot, thinly sliced |
| 1 | avocado, sliced |
Directions
To make the chimichurri, in the bowl of a food processor, add the parsley, cilantro, shallot, garlic, red chili, oregano, olive oil, and red wine vinegar. Season with salt to taste. Pulse the food processor until everything is well combined. Set half of the chimichurri aside.
Spread the remaining chimichurri over the chicken and allow it to marinate in the refrigerator for at least 20 minutes.
When ready to cook the chicken, heat the oil in a skillet over medium-high heat. Arrange the chicken in the pan in a single layer. Cook until it is golden, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden and the chicken reaches an internal temperature of 165ºF, about 4 to 5 minutes.
Serve the chicken immediately over the romaine lettuce, tomatoes, shallot, and avocado. Top the chicken with the remaining chimichurri.
| Per serving | |
|---|---|
| Calories (kcal) | 492 |
| Total Fat (g) | 31 |
| Saturated fat (g) | 6 |
| Cholesterol (mg) | 205 |
| Sodium (mg) | 463 |
| Total Carbohydrate (g) | 13 |
| Dietary Fiber (g) | 7 |
| Total Sugars (g) | 4 |
| Protein (g) | 44 |
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