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Close up of a Chimichurri Grilled Chicken Bowl showing coarse green sauce and charred chicken with sweet potato cubes.

Chimichurri Grilled Chicken Bowl with Roasted Sweet Potatoes

A vibrant Chimichurri Grilled Chicken Bowl featuring charred chicken, roasted sweet potatoes, and a zesty parsley sauce served over wilted greens with a creamy garlic yogurt drizzle. Perfect for healthy, high-protein meal prepping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Argentinian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Bowl Ingredients
  • 1 lb (450g) Chicken breast sliced into strips
  • 2 medium Sweet potatoes cubed into 1/2-inch pieces
  • 4 cups (120g) Spinach and Kale mix fresh
  • 1/2 cup (75g) Cherry tomatoes halved
  • 1 cup (30g) Fresh Italian Parsley finely chopped
  • 3 cloves Garlic minced
  • 1/4 cup (60ml) Olive oil extra virgin
  • 2 tbsp (30ml) Red wine vinegar
  • 1/2 tsp (1g) Red pepper flakes plus more for garnish
  • 1/2 cup (120g) Greek yogurt plain
  • 1 clove Garlic grated
  • 1 tsp (5ml) Lemon juice

Equipment

  • 1 Cast Iron Grill Pan Used for achieving dark char marks on the chicken.
  • 1 Baking Sheet For roasting sweet potato cubes.
  • 1 Chef's Knife For finely chopping fresh parsley and garlic.

Method
 

Preparation
  1. Toss sweet potato cubes with olive oil and salt. Roast at 400°F (200°C) for 20-25 minutes until browned and tender.
  2. Season chicken strips with oil, salt, and pepper. Grill over medium-high heat for 4-5 minutes per side until distinct char marks appear.
Sauces & Greens
  1. Whisk together chopped parsley, minced garlic, olive oil, vinegar, and red pepper flakes in a small bowl until combined but coarse.
  2. Combine Greek yogurt, grated garlic, and lemon juice. Stir until thick and smooth.
  3. In a skillet with a splash of oil, sauté spinach and kale for 2 minutes until just wilted and dark green.
Assembly
  1. Layer greens in a shallow bowl. Arrange chicken, potatoes, and tomatoes on top. Drizzle chicken with chimichurri and add a pool of garlic sauce. Garnish with red pepper flakes and black pepper.

Notes

Hand-chop the chimichurri ingredients for a coarse, authentic texture.
Ensure the chicken is rested for 5 minutes before slicing to maintain juiciness.