Ultimate Grilled Chicken Rice Bowl with Avocado and Chimichurri
This nourishing bowl features juicy grilled chicken, creamy avocado, and a bold, herby chimichurri sauce served over fluffy rice and crisp veggies.It’s balanced, high in protein, and bursting with Mediterranean and South American fusion flavors — perfect for a healthy lunch or dinner.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Serves: 2–3
Ingredients
For the Chicken Marinade:
2 boneless, skinless chicken breasts (or thighs)
1 ½ tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
½ tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
For the Chimichurri Sauce:
½ cup fresh parsley, finely chopped
2 tbsp fresh cilantro, chopped
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 garlic clove, minced
½ tsp crushed red pepper flakes
Salt and black pepper, to taste
For the Bowl:
1 ½ cups cooked rice (white, brown, or jasmine)
1 ripe avocado, sliced
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cucumber, diced
¼ cup feta cheese or crumbled goat cheese
Fresh lime wedges for serving
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and toss to coat evenly.
Marinate for at least 15–30 minutes (or up to 2 hours for deeper flavor).
2. Make the Chimichurri
In a small bowl, mix parsley, cilantro, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper.
Stir well and let it rest for 10 minutes to meld flavors.
3. Grill the Chicken
Preheat grill or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C).
Let it rest for 5 minutes, then slice.
4. Assemble the Bowl
In serving bowls, add a layer of cooked rice.
Arrange grilled chicken slices, avocado, tomatoes, cucumber, and onion around it.
Drizzle generously with chimichurri sauce.
Sprinkle with feta (optional) and finish with a squeeze of lime juice.
Tips & Notes
You can substitute rice with quinoa, farro, or cauliflower rice for a lighter base.
The chimichurri can be made in advance and stored in the fridge for up to 5 days.
Add grilled zucchini or bell peppers for extra veggies.
For meal prep, store chicken, rice, and sauce separately to keep fresh.
Serving Ideas
Pair with Greek yogurt or tzatziki on the side for a creamy element.
Serve warm or room temperature — both taste amazing.
Great for high-protein lunches, post-workout meals, or weeknight dinners.
Nutritional Information
Calories: ~490 kcal
Protein: 38g
Carbohydrates: 32g
Fat: 22g
Fiber: 5g