Description
A colorful bowl of juicy herb-marinated chicken, vibrant vegetables, and zesty chimichurri sauce, perfect for summer gatherings.
Ingredients
Scale
- 2 chicken breasts
- 1 cup chimichurri sauce
- 2 cups mixed fresh vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
- Olive oil
- Salt and pepper to taste
- Cooked rice or quinoa (optional)
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side, until cooked through.
- Prepare the mixed vegetables in a bowl with olive oil, salt, and pepper.
- Grill the vegetables for about 5-6 minutes until tender and slightly charred.
- Let the chicken rest for a few minutes before slicing.
- Assemble the bowl with rice or quinoa, grilled vegetables, and sliced chicken.
- Drizzle with chimichurri sauce before serving.
Notes
For extra flavor, marinate the chicken in chimichurri sauce for a few hours before grilling. You can also substitute chicken with portobello mushrooms or marinated tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 70mg