A protein-packed bowl with grilled chicken, chimichurri, roasted vegetables, greens, and creamy garlic sauce.
# Components:
→ 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
# Method:
01 - In a bowl, combine 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Coat chicken evenly with marinade, cover, and refrigerate for at least 30 minutes.
02 - Combine parsley, minced garlic clove, red wine vinegar, oregano, red chili flakes, 2 tablespoons olive oil, salt, and pepper in a bowl. Stir well and set aside.
03 - Mix mayonnaise or Greek yogurt, minced garlic clove, lemon juice, 1 teaspoon olive oil, and salt in a small bowl. Set aside.
04 - Toss chopped red onion and whole garlic cloves with olive oil, salt, and pepper. Roast at 400°F for 20 minutes, flipping halfway through until soft and caramelized.
05 - Preheat grill or grill pan over medium-high heat. Grill marinated chicken for 5 to 7 minutes per side until cooked through. Transfer to a plate and rest for 5 minutes, then slice.
06 - Sauté kale or mixed greens in 1 teaspoon olive oil over medium heat for 2 to 3 minutes until wilted. Finish with 1 teaspoon lemon juice and salt.
07 - Divide sautéed greens between two bowls. Top each with sliced chicken, roasted vegetables, and diced tomatoes. Drizzle generously with chimichurri sauce and finish with garlic sauce.
