Grilling Salads dinner meal-prep grain-bowl chimichurri

Grilled Chimichurri Chicken Grain Bowl with Charred Corn and Avocado

Name: Grilled Chimichurri Chicken Grain Bowl with Charred Corn and Avocado
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb Boneless skinless chicken breasts; 0.75 cup Prepared chimichurri (see step 1); 3 cups Cooked farro + quinoa mix; 1.25 cups Fresh corn kernels (about 2 ears); 2 each Avocados, halved and pitted; 0.75 cup Quick-pickled red onion (see step 1); 0.25 cup Lime-garlic drizzle (see step 1); 2 tbsp Extra-virgin olive oil (for grill and finishing)

A lunch-ready grilled chicken grain bowl featuring chimichurri-marinated chicken breasts served over a warm farro + quinoa mix, with charred corn, grilled avocado, quick-pickled red onion and a zesty lime-garlic drizzle. Make the chimichurri and grains ahead, then finish everything on the grill for a lively, easy weeknight dinner or meal-prep bowl.

0.0(0 reviews)

Prep: 25m · Cook: 20m · Total45 mins

DifficultyMedium

Serves4

AuthorJake

Grilled Chimichurri Chicken Grain Bowl with Charred Corn and Avocado

Ingredient Spotlight

Pearled farro

Pearled farro is an ancient hulled wheat grain (common in Italian and Mediterranean cooking) where some or all of the outer bran has been removed so it cooks more quickly. It has a chewy, nutty texture and a mild toasted aroma. You can find it in the bulk, health-food, or Italian aisle at supermarkets, specialty markets, or online. Good substitutes are barley, wheat berries, spelt, or quick-cooking barley for a similar chew and cooking time.

Ingredient Spotlight

Quinoa

Quinoa is a gluten-free seed from the Andes that's used like a grain in South American and global cuisines. Cooked quinoa is light and fluffy with a slightly nutty flavor and a tiny, pleasant crunch from the germ ring. It's widely available in grocery and health-food stores and online. If you need a substitute, use millet, couscous (if gluten is fine), or bulgur for a similar quick-cooking grain-like texture.

Jake's note

"This bowl shines in warm-weather cookouts and as a make-ahead weekday lunch—chimichurri brightens everything and keeps well in the fridge. Prep the sauce and grains in advance, then quickly grill and assemble for vibrant bowls in under 30 minutes."

Grilled Chimichurri Chicken Grain Bowl with Charred Corn and Avocado

This grilled chimichurri chicken grain bowl is built around contrasts: bright, herbaceous chimichurri both marinates and finishes the chicken, while quick-pickled red onion and a lime-garlic drizzle cut through the richness of grilled avocado and the nutty farro-quinoa base. Charred corn adds a smoky pop and a little sweetness, turning what could be a plain grain bowl into something celebratory enough for guests yet easy enough for a weeknight. Texture is as important here as flavor — tender, juicy chicken; slightly chewy whole grains; creamy avocado; and the toothsome snap of corn kernels.

What makes this version work is the two-stage use of chimichurri: a short marinade adds flavor without overpowering the meat, and a fresh spoonful at the end brings herb brightness back after grilling. The farro + quinoa mix is a dependable foundation that holds up to dressing and reheating, and the quick-pickled onions add a lively acidity that keeps each bite from feeling heavy. If you want to meal-prep, make the chimichurri and grains ahead and finish everything on the grill the night you eat — it takes advantage of the grill’s smoke in a compact, pantry-friendly bowl.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Make chimichurri, quick-pickled onion, and lime-garlic drizzle

6:19 pm–6:28 pm→Marinate the chicken

6:28 pm–6:37 pm→Cook or reheat the grains

6:37 pm–6:46 pm→Grill chicken, char corn, and grill avocados

6:46 pm–6:55 pm→Assemble bowls and serve with variations

Ingredients

Yield

Instructions

Make chimichurri, quick-pickled onion, and lime-garlic drizzle

In a blender or food processor combine 1 cup packed flat-leaf parsley leaves, 1/2 cup packed cilantro leaves, 4 garlic cloves, 1/2 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice (or lime), 1/4 tsp red pepper flakes, 1 1/2 tsp kosher salt and 1/2 tsp black pepper; pulse until finely chopped but still slightly textured — this yields about 3/4 cup chimichurri. For quick-pickled red onion, thinly slice 1 small red onion and stir with 1/2 cup apple cider vinegar, 1 tsp sugar and 1/2 tsp salt; let sit at least 15 minutes. Whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 small minced garlic clove and 1 tsp honey (or agave) for the lime-garlic drizzle. These components can be made up to 3 days ahead and refrigerated.

For this step

0.75 cupPrepared chimichurri (see step 1)
0.75 cupQuick-pickled red onion (see step 1)
0.25 cupLime-garlic drizzle (see step 1)

Make chimichurri, quick-pickled onion, and lime-garlic drizzle

Marinate the chicken

Place the chicken breasts in a zip-top bag or shallow dish and spoon 1/2 cup of the chimichurri over them, turning to coat; reserve the remaining chimichurri to finish the bowls. Marinate at room temperature for 15–30 minutes or refrigerate for up to 4 hours. Bring chicken to room temperature for 15 minutes before grilling.

For this step

1.5 lbBoneless skinless chicken breasts

Cook or reheat the grains

If not using pre-cooked grains, rinse 1/2 cup farro and 1/2 cup quinoa and cook separately or together with 3 cups water (adjust per package) until tender — farro ~20–25 minutes, quinoa ~12–15 minutes — then drain and mix; this yields about 3 cups cooked. For make-ahead, cook the grains up to 4 days ahead and reheat gently with a splash of water or olive oil before assembling.

For this step

3 cupsCooked farro + quinoa mix

Grill chicken, char corn, and grill avocados

Preheat a gas or charcoal grill to medium-high and oil the grates. Grill marinated chicken 6–8 minutes per side (depending on thickness) until an instant-read thermometer registers 160–165°F / 71–74°C; transfer to a board and rest 5–7 minutes before slicing. While the chicken cooks, grill corn (in husk or shucked) turning often for 8–10 minutes until charred in spots; cut kernels from the cobs. Brush avocado cut sides with olive oil and grill cut-side down 2–3 minutes to get char marks and warm but not collapse.

For this step

1.25 cupsFresh corn kernels (about 2 ears)
2 eachAvocados, halved and pitted
2 tbspExtra-virgin olive oil (for grill and finishing)

Grill chicken, char corn, and grill avocados

Assemble bowls and serve with variations

Divide warm farro-quinoa among bowls, top with sliced chimichurri chicken, charred corn, grilled avocado halves, and quick-pickled onion. Drizzle with the lime-garlic dressing and extra chimichurri to taste; finish with flaky salt and black pepper. For a vegetarian version swap the chicken for grilled marinated portobello caps or firm tofu; for a spicier bowl add extra red pepper flakes to the chimichurri or a spoonful of chipotle in adobo.

Tips from the kitchen

Short marination window

Fifteen to thirty minutes is enough; chimichurri has fresh acid and oil that penetrate quickly, so longer can mask the herb notes and firm up lean chicken.

Bring chicken to room

Let the breasts sit 15 minutes before grilling so they cook evenly and hit doneness without overcooking the exterior.

Protect the avocado

Brush cut avocado faces with oil and grill cut-side down briefly — 90–180 seconds — to add char without collapsing the flesh.

Rest then slice

Rest cooked chicken 5–7 minutes to redistribute juices, then slice against the grain for the most tender pieces in each bowl.

Revive chilled grains

When reheating cooked farro-quinoa, add a splash of water or olive oil and cover to steam gently so the grains stay separate and chewy.

Variations & substitutions

Quicker weeknight option

Use boneless skinless chicken thighs for faster cooking and extra fat, and pan-sear instead of grilling if the weather’s bad.

Vegetarian swap

Marinate thick portobello caps or extra-firm tofu in chimichurri and grill until charred; they stand up well to the acid and smokiness.

Different grains

Replace the farro-quinoa with barley, brown rice, or a short-grain wild rice blend; adjust cooking times and expect a similar nutty chew.

Smoky-spicy twist

Add a teaspoon of chipotle in adobo to the chimichurri or stir in smoked paprika for deeper, spicy undertones.

Storage & make-ahead

Store components separately for best texture: chicken (cooled) and grains in airtight containers, chimichurri and lime-garlic drizzle in small jars, and avocado assembled just before serving. Refrigerate up to 3–4 days for chicken and grains, and up to 5 days for chimichurri. Reheat chicken gently covered in a low oven or microwave with a splash of water and re-char corn or avocado briefly on a hot pan if desired.

What to serve with it

Serve bowls with extra lime wedges and an herb sprig for brightness; flaky sea salt and a grinding of black pepper at the table will sharpen flavors. Light, crisp sides like a simple green salad with a citrus vinaigrette or grilled asparagus pair well, and a cold, citrus-forward beer or a bright Sauvignon Blanc complements the herbaceous chimichurri.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Yes — boneless thighs are more forgiving and stay juicier; grill them 4–6 minutes per side depending on thickness and aim for 165°F internal temperature.

How do I prevent the avocado from turning brown?

Grilling slows browning by sealing the surface briefly, but for leftovers brush exposed flesh with lime juice and store refrigerated in an airtight container to limit oxidation.

Is it okay to make chimichurri without cilantro?

Absolutely — increase parsley and add a touch more acid and olive oil, or substitute fresh oregano for a more classic Argentine profile if you dislike cilantro.

How can I char the corn if I don't have a grill?

Use a hot cast-iron skillet or a grill pan and cook the kernels until blistered and dark in spots, or roast whole ears under a broiler turning frequently for 8–10 minutes.

Will the chimichurri make the grains soggy if mixed ahead?

Keep chimichurri separate until serving; dress only the portion you plan to eat to maintain the grains' texture during storage.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make chimichurri, quick-pickled onion, and lime-garlic drizzle

Prepared chimichurri (see step 1)0.75 cup
Quick-pickled red onion (see step 1)0.75 cup
Lime-garlic drizzle (see step 1)0.25 cup

Step 2: Marinate the chicken

Boneless skinless chicken breasts1.5 lb

Step 3: Cook or reheat the grains

Cooked farro + quinoa mix3 cups

Step 4: Grill chicken, char corn, and grill avocados

Fresh corn kernels (about 2 ears)1.25 cups
Avocados, halved and pitted2 each
Extra-virgin olive oil (for grill and finishing)2 tbsp

Nutrition Facts

Per serving: 1 bowl (580g)

Calories1418

Total Fat107.5g

Saturated Fat19.3g

Trans Fat0g

Polyunsaturated Fat59.6g

Monounsaturated Fat18.6g

Total Carbohydrates53.4g

Dietary Fiber5.9g

Total Sugars11.7g

Protein59.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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