Zesty marinated chicken & roasted butternut squash are topped over fluffy white rice then drizzled with chimichurri and a sprinkle of goat cheese! These chimichurri chicken bowls are nourishing, full of flavor & perfect for meal prep!
I’ve been having a moment with chimichurri lately and these chimichurri chicken bowls are SO GOOD! The zesty chimichurri + sweetness from the butternut and tangy goat cheese with chicken…ohhh it’s just all the things and more!😍 Plus all the components can be made beforehand making it a great option for meal prep too!
Fun fact: This is actually my attempt at remaking one of my favorite dishes from one of our favorite local restaurants. They have a chimichurri tritip bowl that (I kid you not) is one of the best things I’ve ever ordered at a restaurant. So obviously I had to recreate my own at home. (I used chicken for mine because it’s much easier for me to cook and I always have it on hand.) But other than that the flavors are 100% spot on!
Ingredients For Your Chimichurri Chicken Bowls
- Chicken thighs: Use boneless skinless chicken thighs for the best results. (They take less time to cook and stay incredibly moist while baking.)
- White rice: You’ll need to cook your rice before mixing it with your onions and spinach. (Use your favorite method for this one!)
- Butternut squash: You’ll need to peel and dice 1 medium butternut squash for this recipe. (Or use precut butternut squash to cut down on prep time!)
- White onion: White or yellow onion works the best! (I like to cut mine in long strips to give the rice some texture.)
- Spinach: Use as little or as much spinach as you want!
- Chimichurri: A zesty sauce that doubles as the marinade for your chicken! (I make this one slightly sweet to complement the butternut squash.)
- Goat cheese: A little sprinkle over the top of your bowl really elevates those flavors! (You don’t need too much!)
- Spices: Salt & black pepper are needed to season your rice and butternut squash!
- Roasted & salted pepitas: Completely optional! (We love the extra salty crunch they add to your chicken bowls.)
What is Chimichurri?
Chimichurri is an Argentinian sauce made with fresh herbs, oil, red wine vinegar, garlic and seasonings. It’s usually served as a condiment for cooked meats or used as a mariande. (We’re using it both ways for our chicken bowls!)
How To Make Chimichurri Chicken Bowls
1. Make your chimichurri. Add all your chimichurri ingredients to a food processor and blend to your desired consistency. (It can be smooth or chunky.) Set it aside once done.
2. Marinate the chicken. Place your chicken thighs in a large bowl or plastic bag and toss them with a ¼ cup of your chimichurri sauce. Let the chicken marinate for at least 30 minutes – 2 hours, if desired.
3. Roast your butternut squash & chicken. When the chicken is done marinating, turn your oven on to 400 degrees. Then peel and dice your butternut squash into 1 inch cubes. Toss the squash with olive oil, salt and black pepper and spread it out on baking sheet lined with parchment paper. Place the squash in the oven and bake for 40 minutes.
Meanwhile, place your chicken thighs in a baking dish and discard the marinade. After the squash has baked for 15 minutes, place your chicken in the oven and continue baking the squash and chicken for 20-25 minutes or until the chicken is cooked through and the squash is tender. (Your chicken should have an internal temperature of 165 degrees once done.) Then ccut your chicken into pieces or strips and set it aside.
4. Saute your rice & spinach. Next add your onions to a pan and cook them over medium-high heat until just softened. (About 3-4 minutes) Then add your cooked rice and a handful of spinach and season with salt and pepper to taste. Cook until the spinach has wilted and the rice is warm.
5. Assemble! To serve, spoon your rice mixture into a bowl and top it with your butternut squash and diced chicken. Drizzle your reserved chimichurri sauce over the top and sprinkle with goat cheese and roasted pepitas (if desired). Serve immediately and enjoy!
Ingredient Substitutions & Tips
- Use cauliflower rice instead of white rice to add more veggies!
- Try a different protein! Salmon or grilled steak would be fantastic with these bowls!
- If using salmon: Brush the fillets with your chimichurri sauce and bake for 10-12 minutes depending on their size.
- If using steak: Marinate the steak as directed and grill over high heat for 4-5 minutes per side (9-10 minutes total) depending on it’s thickness. (These directions are for flank steak.)
- Swap the butternut squash for roasted sweet potatoes!
- Use different veggies! Sauteed zucchini or yellow squash would be amazing in these bowls!
- Replace the spinach for chopped kale!
Why you’ll love this chicken bowl recipe!
- Healthy & satisfying! These chicken bowls are loaded with lean protein, healthy carbs & veggies to keep you full & focused!
- Perfect for meal prepping! All your ingredients can easily be made beforehand making this perfect for lunches during the week! (It’s a great high protein lunch meal prep option!)
- Versatile! Replace the butternut squash with your favorite veggies to really make it your own!
Need it gluten free?! Great news, it already is!
Need it dairy free?! Leave off the goat cheese!
More recipes you might like:
- Roasted Peruvian Chicken with Green Sauce
- Loaded BBQ Chicken Salad with Cilantro Lime Dressing
- Guacamole Chicken Salad
- Lemon Oregano Chicken with Avocado Greek Salsa
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Chimichurri Chicken Bowls
Ingredients
Ingredients for the chicken bowls:
- 1½ lbs. chicken thighs, boneless & skinless (about 4 large thighs)
- 2-3 cups cooked white rice
- 1 medium butternut squash, peeled & diced
- ½ a white onion, sliced thin
- 1 cup baby spinach
- ¼ cup goat cheese, crumbled
- Roasted & salted pepitas, for serving (optional)
- Salt & black pepper, to taste
Ingredients for the chimichurri:
- 1 cup cilantro, roughly chopped
- ½ cup parsley, roughly chopped
- ⅓ cup olive oil
- 4 garlic cloves
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lime juice
- 1 tsp honey
- ½ tsp salt
- ¼ tsp red pepper flakes
Instructions
To make the chimichurri:
- Add all your chimichurri ingredients to a food processor and blend to your desired consistency. (It can be smooth or chunky.) Then set it aside once done.
To make the chicken bowls:
- Place your chicken thighs in a large bowl or plastic bag and toss them with a ¼ cup of your chimichurri sauce. Let the chicken marinate for at least 30 minutes – 2 hours (if desired).
- When the chicken is done marinating, turn your oven on to 400 degrees. Then toss the squash with olive oil, salt and pepper and spread it out on baking sheet lined with parchment paper. Place the squash in the oven and bake for 40 minutes.Place your chicken thighs in a baking dish and discard the marinade.
- After the squash has baked for 15 minutes, place your chicken in the oven and continue baking the squash and chicken for 20-25 minutes or until the chicken is cooked through and the squash is tender. (Your chicken should have an internal temperature of 165 degrees once they're done.)Then cut your chicken into pieces or strips and set it aside.
- Next add your onions to a pan and cook them over medium high heat until just softened. (About 3-4 minutes) Then add your cooked rice and a handful of spinach and season with salt and pepper to taste. Cook until the spinach has wilted and the rice is warm.
- To assemble, spoon your rice mixture into a bowl and top it with your butternut squash and diced chicken. Drizzle your reserved chimichurri sauce over the top and sprinkle with goat cheese and roasted pepitas (if desired). Serve immediately and enjoy!
WOW!!! This was so freaking good, it’s being added to our rotation. We’re dairy free so we omitted the cheese and it was still divine. It’s so fresh (easy to make!) and really good.
Hi Randi! Yayyy I’m soo glad you enjoyed the recipe! (This is one of my favortie newer chicken dishes and we’ve been making it nonstop too!) Thank you so much for sharing! 🙂