Ingredients
Scale
- 4 boneless skinless chicken thighs
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 3 tablespoons apple cider vinegar
- 1 teaspoon red chili flakes
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cups cooked rice or quinoa
- Optional toppings: 1 avocado sliced, 1 cup roasted vegetables, 1/2 cup pickled onions
Instructions
- Prepare the chimichurri sauce by mixing parsley, cilantro, minced garlic, apple cider vinegar, olive oil, salt, pepper, and red chili flakes. Let it sit for 15 minutes.
- In another bowl, whisk together mayonnaise and lemon juice for the garlic sauce.
- Marinate chicken thighs with olive oil, salt, pepper, and two spoonfuls of chimichurri for at least 30 minutes.
- Grill chicken over medium-high heat for 5–7 minutes per side until fully cooked.
- Assemble bowls with rice or quinoa as the base and top with grilled chicken, chimichurri sauce, and garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg