A vibrant bowl featuring grilled chicken, chimichurri, garlic sauce, sautéed greens, roasted vegetables, and fresh tomatoes.
# What You Need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - Salt and black pepper to taste
→ Chimichurri Sauce
06 - 1 cup fresh parsley, finely chopped
07 - 1 garlic clove, minced
08 - 1 tablespoon red wine vinegar
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon red chili flakes
11 - 2 tablespoons olive oil
12 - Salt and black pepper to taste
→ Garlic Sauce
13 - 1/4 cup mayonnaise or Greek yogurt
14 - 1 garlic clove, minced
15 - 1 tablespoon lemon juice
16 - 1 teaspoon olive oil
17 - Salt to taste
→ Bowl Components
18 - 2 cups chopped kale or mixed greens
19 - 1/2 cup cherry tomatoes, diced
20 - 1 small red onion, chopped
21 - 4 to 5 garlic cloves
22 - 1 teaspoon olive oil for sautéing greens
23 - 1 teaspoon lemon juice for greens
# Directions:
01 - In a mixing bowl, combine 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper. Coat chicken breasts evenly with the marinade. Cover and refrigerate for at least 30 minutes.
02 - In a separate bowl, combine finely chopped parsley, 1 minced garlic clove, red wine vinegar, dried oregano, red chili flakes, 2 tablespoons olive oil, salt, and black pepper. Stir thoroughly and set aside.
03 - In a small bowl, mix mayonnaise or Greek yogurt with 1 minced garlic clove, lemon juice, 1 teaspoon olive oil, and a pinch of salt. Stir until smooth and set aside.
04 - Preheat grill or grill pan to medium-high heat. Place marinated chicken on the grill and cook for 5 to 7 minutes per side until fully cooked through. Transfer to a plate and rest for 5 minutes, then slice into strips.
05 - While chicken cooks, toss chopped red onion and whole garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast at 400°F for 20 minutes, stirring halfway through until soft and caramelized.
06 - Heat 1 teaspoon olive oil in a sauté pan over medium heat. Add chopped kale or mixed greens and cook for 2 to 3 minutes until wilted. Finish with 1 teaspoon lemon juice and a pinch of salt.
07 - Divide sautéed greens evenly between two bowls. Top each bowl with sliced chicken, roasted vegetables, and diced cherry tomatoes. Drizzle generously with chimichurri sauce and finish with a spoonful of garlic sauce.
