A vibrant bowl with grilled chicken, chimichurri, garlic sauce, sautéed greens, roasted veggies, 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 fresh 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 - 1/2 cup roasted vegetables
21 - 4 to 5 garlic cloves, whole
22 - 1 small red onion, chopped
23 - 1 teaspoon olive oil for sautéing greens
24 - 1 teaspoon fresh lemon juice for greens
# How To Make:
01 - Combine 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper in a bowl. Coat chicken breasts evenly with marinade. Cover and refrigerate for at least 30 minutes.
02 - In a mixing bowl, combine finely chopped parsley, 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, whisk together mayonnaise or Greek yogurt, minced garlic clove, fresh lemon juice, 1 teaspoon olive oil, and salt until smooth. Set aside.
04 - Toss whole garlic cloves and chopped red onion with olive oil, salt, and pepper. Arrange on a baking sheet and roast at 400°F for 20 minutes, flipping halfway through until softened and caramelized.
05 - Preheat grill or grill pan to medium-high heat. Place marinated chicken on the grill and cook 5 to 7 minutes per side until fully cooked. Transfer to a plate and let rest for 5 minutes, then slice into strips.
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 fresh lemon juice and a pinch of salt.
07 - Divide sautéed greens evenly between two bowls. Top each bowl with sliced grilled chicken, roasted vegetables, and diced cherry tomatoes. Drizzle generously with chimichurri sauce and garnish with a spoonful of garlic sauce.
