Chimichurri Chicken Bowls
Inspired by Latin American cuisine—these Chimichurri Chicken Bowls are full of fun, tangy, and delicious flavors!
Servings: 4 Servings
Calories: 574kcal
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!
