Ingredients
Scale
- 2 chicken breasts
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 cup diced tomatoes
- 2 cups fresh greens (spinach or arugula)
- Salt and pepper, to taste
Instructions
- Whisk together olive oil, garlic, parsley, red wine vinegar, salt, and pepper. Marinate chicken for at least 30 minutes or overnight.
- Blend parsley, garlic, red pepper flakes, vinegar, olive oil, and salt into a chunky chimichurri sauce.
- Mix mayonnaise, sour cream (or yogurt), lemon juice, and garlic to make garlic sauce. Chill.
- Grill marinated chicken over medium-high heat for 5–7 minutes per side. Let rest and slice.
- Layer greens in a bowl, top with sliced chicken, drizzle chimichurri, spoon diced tomatoes, and add garlic sauce.
- Serve immediately or store components separately for meal prep.
Notes
- Let the chicken rest before slicing to keep it juicy.
- Adjust garlic and lemon in the sauce to your preferred taste.
- Use rice or quinoa as a base for a heartier bowl.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Fusion