Grilled chicken marinated in chimichurri, served with rice, veggies, and creamy garlic sauce.

Scale

4 chicken breasts

2 cups rice

1 cup cherry tomatoes

1 cucumber

1 avocado

2 tbsp olive oil

Salt, pepper

Chimichurri:

1 cup parsley

3 garlic cloves

2 tbsp red wine vinegar

1/2 cup olive oil

1 tsp oregano

1/2 tsp chili flakes

Garlic sauce:

1/2 cup Greek yogurt

2 tbsp mayo

1 garlic clove

1 tsp lemon juice

Pinch salt

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1. Blend chimichurri ingredients. Reserve 1/4 cup; marinate chicken in rest 30 mins.

2. Grill chicken until cooked; rest, slice.

3. Mix garlic sauce; chill.

4. Assemble bowls with rice, veggies, chicken.

5. Top with chimichurri + garlic sauce.

Marinate chicken overnight for stronger flavor.

Use cauliflower rice for low-carb.

Make extra chimichurri for other meals.