High-Protein Chimichurri Grain Bowl
This bowl combines juicy grilled protein (chicken, steak, or tofu), nutty whole grains, and fresh colorful vegetables, all drizzled with a zesty homemade chimichurri sauce bursting with parsley, garlic, and lemon.
⏱ Time
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
For the protein
2 chicken breasts, salmon fillets, or tofu steaks
1 tbsp olive oil
Salt and pepper to taste
½ tsp garlic powder
½ tsp paprika (optional)
For the grain base
¾ cup cooked quinoa, brown rice, or farro
1 tsp olive oil
Pinch of salt
For the veggies
1 cup broccoli florets (steamed or roasted)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup roasted chickpeas or black beans
¼ red onion, thinly sliced
Optional: avocado slices, arugula, or baby spinach
For the Chimichurri Sauce
½ cup fresh parsley, finely chopped
2 tbsp fresh cilantro (optional but adds flavor)
3 garlic cloves, minced
2 tbsp red wine vinegar (or lemon juice)
¼ cup extra-virgin olive oil
½ tsp dried oregano
¼ tsp crushed red chili flakes (optional for mild heat)
Salt and pepper to taste
Instructions
1. Prepare the protein
Rub your protein (chicken, steak, or tofu) with olive oil, garlic powder, paprika, salt, and pepper.
Grill or pan-sear until golden and cooked through:
Chicken: 5–6 minutes per side
Steak: 3–4 minutes per side (medium)
Tofu: 3 minutes per side until crispy
Rest briefly, then slice.
2. Cook the grains
Prepare quinoa or brown rice according to package directions.
Fluff with a fork, drizzle with olive oil, and season lightly with salt.
3. Make the chimichurri
Combine parsley, cilantro, garlic, vinegar, olive oil, oregano, chili flakes, salt, and pepper in a bowl.
Mix well (or pulse briefly in a blender). Set aside for 10 minutes to let flavors meld.
4. Assemble the bowl
Start with a base of grains.
Add veggies: broccoli, tomatoes, cucumber, and chickpeas.
Add sliced protein on top.
Drizzle generously with chimichurri sauce.
Garnish with extra parsley or a sprinkle of feta (optional).
Serving Ideas
Serve warm or room temperature.
Add a squeeze of lemon before serving for brightness.
For extra protein: add boiled egg halves or edamame.
To make it creamy: top with Greek yogurt drizzle or avocado mash.
Notes & Tips
Meal prep: Store components separately for up to 4 days; add sauce just before serving.
Vegan option: Use tofu or tempeh instead of chicken.
Add crunch: Sprinkle toasted almonds, seeds, or crushed pistachios on top.
For extra fiber: Use a grain mix (quinoa + brown rice + lentils).
❓ Frequently asked questions FAQ
Q: Can I use store-bought chimichurri?
Yes — but homemade gives much fresher flavor.
Q: Can I make this bowl low-carb?
Swap quinoa for cauliflower rice or lentils.
Q: Can I prepare it ahead?
Yes — it’s perfect for meal prep! Keep the dressing separate until ready to serve.
Nutrition information
Calories: 480 kcal
Protein: 42g
Carbs: 38g
Fiber: 7g
Fat: 18g
Sodium: 340mg