These Chimichurri Chicken Bowls draw inspiration from vibrant Latin American cuisine, bursting with fun, tangy, and delicious flavors. Not only are they incredibly tasty, but they’re also packed with healthy ingredients! Enjoy flavorful marinated chicken thighs, cilantro chimichurri rice, crispy sweet potato wedges, an array of fresh toppings, and a zesty homemade chimichurri sauce in each bowl. 🌿
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How To Make Chimichurri Chicken Bowls
Get ready to create a vibrant and flavorful meal with these Chimichurri Chicken Bowls! This recipe combines marinated chicken, crispy sweet potatoes, fresh vegetables, and a zesty cilantro chimichurri sauce. Here’s what you’ll need:
Ingredients
- 6 Chicken Thighs
- 2 Cups Rice or Quinoa
- 1 Can Black Beans
- 1 Sweet Potato
- 1 Cup Cherry Tomatoes
- 2 Cobbs Corn
- 1 Bell Pepper
- 1 Avocado
- Greens
- Pickled Onions
Cilantro Chimichurri Sauce
- ½ Red Onion
- 1 Cup Cilantro
- 1 Cup Parsley
- ¼ Cup Olive Oil
- 4 Cloves Garlic
- 1 Tablespoon Vinegar
- 1 Lime juiced
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Chicken Marinade
- 1 Lime juiced
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Cumin
- 2 Teaspoons Paprika
- ¼ Cup Cilantro chopped
- ½ Cup Nut Milk I used almond
Check out the recipe video on Instagram!
Step-by-Step Instructions for Chimichurri Bowls
Marinate the Chicken and Soak the Sweet Potatoes
Prepare the Marinade: Combine the juice of one lime, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 2 tablespoons chopped cilantro, and ¼ cup unsweetened nut milk in a container or bowl. Mix well to ensure the spices are evenly distributed.
Marinate the Chicken: Place the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours. This allows the flavors to fully develop, enhancing the taste of the chicken.
Soak the Sweet Potatoes: Cut the sweet potatoes into thin wedges. Place them in a bowl and cover with water, adding ½ teaspoon of salt. Let them soak for at least 2 hours. This step helps achieve a better crisp when baking.
Cook the Sweet Potatoes
Preheat the Oven: When ready to cook, preheat your oven to 400℉ (200℃).
Season the Sweet Potatoes: Drain the soaked sweet potatoes and pat them dry with a paper towel. Place them in a bowl, add 1 tablespoon of olive oil, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and a pinch of salt and pepper. Toss until the sweet potatoes are evenly coated.
Bake the Sweet Potatoes: Arrange the seasoned sweet potatoes on a baking sheet in a single layer, ensuring they have enough space to crisp up. Bake for 25-30 minutes, or until they reach your desired level of crispiness.
Cook the Rice or Quinoa
Prepare the Base: Start cooking your choice of rice or quinoa according to the package instructions. Using a rice cooker can help achieve perfectly fluffy rice or quinoa. If you prefer, you can skip the grains and add more greens to your bowl for a lighter option.
Make the Cilantro Chimichurri Sauce
Blend the Sauce: While the sweet potatoes and rice are cooking, prepare the cilantro chimichurri sauce. In a food processor or blender, combine ½ red onion, 1 cup cilantro, 1 cup parsley, ¼ cup olive oil, 2 cloves garlic, 2 tablespoons vinegar, juice of 1 lime, and salt and pepper to taste. Blend until smooth. Adjust the ingredients based on your taste preferences.
Prepare the Fresh Ingredients
Prep the Veggies: Cut the cherry tomatoes in half, chop the red bell pepper into small pieces, slice the avocado, and cut the corn off the cob. You can also make guacamole if you prefer.
Cook the Chicken
Cook the Marinated Chicken: Heat a pan over medium heat. Add the chicken thighs and the marinade. Cover and cook until the marinade is absorbed. Flip the chicken and let each side cook until crispy, about 2 minutes per side. Ensure the internal temperature of the chicken reaches at least 165℉ (74℃).
Assemble the Chimichurri Chicken Bowls
Finish the Rice or Quinoa: Once the rice or quinoa is cooked, stir in about 2 tablespoons of the cilantro chimichurri sauce to infuse it with flavor.
Build Your Bowl: Divide the rice or quinoa among the bowls. Top with baked sweet potatoes, fresh veggies, and slices of avocado. Add the cooked chicken thighs.
Drizzle the Sauce: Generously drizzle the cilantro chimichurri sauce over the assembled bowls. Enjoy your vibrant and flavorful Chimichurri Bowls!
How to make you sweet potato wedges crispy?
Sweet potato wedges are a delightful, healthier alternative to regular fries, and making them crispy is easier than you might think! To achieve that perfect crunch, start by selecting fresh, firm sweet potatoes and preheat your oven to 400°F. Cut the sweet potatoes into even wedges to ensure consistent cooking. Let them soak in salt water for a couple hours. Toss them in a bowl with a drizzle of olive oil, salt, and your favorite seasonings. Arrange the wedges on a baking sheet in a single layer, ensuring they aren't crowded. This allows for proper air circulation and even cooking. Bake for 25-30 minutes, flipping them halfway through, until they're golden and crispy. Enjoy your guilt-free, homemade sweet potato wedges!
My Favorite Guac Recipe 🥑
All you need: 2 Large Avocados, ½ Cup Cilantro, 1 Tablespoon Garlic, 1 Lime juiced, 1 Teaspoon Salt.
Mash the avocados, chop the cilantro, mince the garlic, juice the lime, sprinkle the salt. Combine everything in a bowl, stir well & serve!
What is Chimichurri?
Chimichurri, is a vibrant and flavorful sauce, originated in Argentina and Uruguay.
This delicious green sauce is a fusion of a few cuisines—featuring fresh herbs like parsley and cilantro, combined with garlic, vinegar, and oil. Its versatility makes it a popular condiment for grilled meats, over eggs, inside sandwiches, and so many others! It’s a zesty and tasty sauce that adds a burst of flavor to many dishes and enhances the flavor as a whole!
Frequently Asked Questions
Yes, you can use chicken breasts instead of thighs. However, chicken thighs are recommended for their juiciness and flavor.
It's best to marinate the chicken for at least 2 hours, but overnight marinating will enhance the flavors even more.
Yes, you can make this recipe vegetarian by omitting the chicken and adding more beans or vegetables.
You can substitute black beans with kidney beans, pinto beans, or chickpeas.
Store leftover chimichurri sauce in an airtight container in the refrigerator for up to a week.
Yes, you can freeze chimichurri sauce. Place it in an airtight container or freezer bag and freeze for up to 3 months.
To reheat sweet potato wedges, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Yes, this recipe is gluten-free if you use gluten-free ingredients, such as gluten-free soy sauce if included.
Can I make this recipe ahead of time?
Yes, you can prepare the components of this recipe ahead of time and assemble the bowls when ready to serve.
Enjoy These Vibrant Chimichurri Chicken Bowls!
These Chimichurri Chicken Bowls are a celebration of vibrant flavors and fresh ingredients! They capture the culinary charm of chimichurri sauce in a more casual way! I also love how these bowls allow endless creativity and personalization! Whether you're a meat lover or a devoted vegetarian, these bowls can be tailored (and filling) for everyone. So, the next time you're looking for a delightful meal, consider making this incredible Chimichurri Chicken Bowl and savor the flavors of Latin America. I hope you enjoy these fun, colorful bowls! Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🌿
Chimichurri Chicken Bowls
Ingredients
- 6 Chicken Thighs
- 2 Cups Rice or Quinoa
- 1 Can Black Beans
- 1 Sweet Potato
- 1 Cup Cherry Tomatoes
- 2 Cobbs Corn
- 1 Bell Pepper
- 1 Avocado
- Greens
- Pickled Onions
Cilantro Chimichurri Sauce
- ½ Red Onion
- 1 Cup Cilantro
- 1 Cup Parsley
- ¼ Cup Olive Oil
- 4 Cloves Garlic
- 1 Tablespoon Vinegar
- 1 Lime juiced
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Chicken Marinade
- 1 Lime juiced
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Cumin
- 2 Teaspoons Paprika
- ¼ Cup Cilantro chopped
- ½ Cup Nut Milk I used almond
Instructions
- You’ll want to make put the chicken in the marinade and let carrots soak at least 2 hours before making this recipe.
- To make the marinade, combine the lime, garlic powder, cumin, paprika, cilantro. And nut milk in a container or bowl. Place the chicken thighs in the marinade and refrigerate.
- Cut the sweet potato into thin wedges. Put them in a bowl and pour water over them until they are fully covered. Add ½ teaspoon of salt.
- When you’re ready to start cooking, preheat the oven to 375℉.
- Drain the sweet potatoes, add a tablespoon of olive oil, a tablespoon of garlic powder & paprika, and a pinch of salt and pepper. Toss and transfer to a baking sheet. Make sure the sweet potatoes have space so they can get crispy. Bake on 375℉ for about 25-30. If you want them more crispy—bake longer!
- Start the rice or quinoa. I like to use a rice cooker so it comes out perfectly fluffy!
- While the rice and sweet potatoes cook, make the cilantro chimichurri sauce.
- In a food processor or blender, add the red onion, cilantro, parsley, olive oil, garlic, vinegar, lime, salt & pepper. Blend the mixture until its smooth.
- Cut the cherry tomatoes in half, the red bell pepper into small pieces, cut the corn of the Cobb, and slice the avocado. I like to make my guac for these bowls!
- Put a pan on medium heat, add the chicken and the marinade and cook covered until all of the marinade has soaked up. Flip the chicken and let each side get crispy (about 2 minutes each side). Make sure the inside is full cooked (the internal temp should be at least 165℉)
- Once the rice is finished, add about 2 tablespoons of the cilantro chimichurri sauce and stir!
- When the sweet potatoes are finished, pull them out of the oven and assemble the Chimichurri Bowls!
Nutrition
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Jake says
Super flavorful chimichurri. Also love the ingredient combo.