Zesty marinated chicken and roasted butternut squash rest on fluffy white rice, finished with chimichurri and a sprinkle of goat cheese. These chimichurri chicken bowls are flavorful, nourishing, and ideal for meal prep.
I’ve been loving chimichurri lately, and these chimichurri chicken bowls are outstanding. The bright, zesty chimichurri balances the natural sweetness of roasted butternut squash and the tang of creamy goat cheese, while the chicken adds satisfying protein. Best of all, each component can be prepared ahead, making this a smart choice for weekly meal prep.
Fun fact: This recipe is my take on a favorite bowl from a local restaurant. Their chimichurri tritip inspired me, and I recreated the flavors at home using chicken because it’s easy to cook and always on hand. The result captures the same bold, herb-forward profile.
Ingredients For Your Chimichurri Chicken Bowls
- Chicken thighs: Boneless, skinless thighs are best—they cook quickly and stay moist.
- White rice: Cooked in your preferred method; this becomes the base of the bowl.
- Butternut squash: Peel and dice one medium squash, or use precut to save time.
- White onion: White or yellow onions work well; slice into strips for texture.
- Spinach: Use as much or as little as you like for added greens.
- Chimichurri: A bright herb sauce that also serves as the chicken marinade. I make mine slightly sweet to pair with the squash.
- Goat cheese: A light crumble adds tang and creaminess—go sparingly.
- Spices: Salt and black pepper to season the rice and squash.
- Roasted & salted pepitas: Optional, for a crunchy, salty finish.
What is Chimichurri?
Chimichurri is an Argentine sauce made from fresh herbs, oil, red wine vinegar, garlic, and seasonings. It’s commonly used as a condiment for meats or as a marinade. In this recipe it does both: it flavors the chicken and finishes the bowls for a bright, herbaceous finish.
How To Make Chimichurri Chicken Bowls
1. Make the chimichurri. Combine the chimichurri ingredients in a food processor and pulse to your preferred texture—smooth or slightly chunky—then set aside.
2. Marinate the chicken. Toss chicken thighs with about 1/4 cup chimichurri in a bowl or resealable bag. Marinate at least 30 minutes, or up to 2 hours for more flavor.
3. Roast squash and bake the chicken. Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast for 40 minutes. Place the marinated chicken in a baking dish (discard excess marinade). After the squash has roasted 15 minutes, put the chicken in the oven and continue to bake both for 20–25 minutes, until the chicken reaches 165°F and the squash is tender. Slice the chicken into pieces or strips and set aside.
4. Sauté rice and spinach. In a skillet, cook the sliced onion over medium-high heat until softened, about 3–4 minutes. Add the cooked rice and a handful of spinach, season with salt and pepper, and cook until the spinach wilts and the rice is warmed through.
5. Assemble the bowls. Spoon the rice and spinach mixture into bowls, top with roasted butternut squash and chimichurri-marinated chicken. Drizzle additional chimichurri over the top and finish with crumbled goat cheese and roasted pepitas if using. Serve right away.
Ingredient Substitutions & Tips
- Swap in cauliflower rice for white rice to boost vegetable content.
- Try a different protein: salmon or grilled steak both pair beautifully.
- If using salmon: Brush with chimichurri and bake 10–12 minutes, depending on thickness.
- If using steak: Marinate as directed and grill over high heat—about 4–5 minutes per side for a medium-to-medium-rare finish (times depend on cut and thickness).
- Swap butternut squash for roasted sweet potatoes for a similar sweet-savory contrast.
- Use other vegetables like sautéed zucchini or yellow squash to vary the bowls.
- Replace spinach with chopped kale if you prefer a heartier green.
Why you’ll love this chicken bowl recipe!
- Healthy and satisfying: These bowls combine lean protein, wholesome carbs, and vegetables to keep you energized and full.
- Meal-prep friendly: Each component can be made ahead, making these bowls ideal for weekday lunches.
- Completely customizable: Swap vegetables, grains, or proteins to suit your tastes and pantry.
Need it gluten free? It already is.
Need it dairy free? Omit 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
If you make this recipe, tag my Instagram @kalefornia_kravings and leave a comment—I love seeing your creations!
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:
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Add all chimichurri ingredients to a food processor and blend to your preferred consistency. Set aside.
To make the chicken bowls:
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Toss chicken thighs with ¼ cup chimichurri and marinate at least 30 minutes, up to 2 hours.
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Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper, spread on a parchment-lined baking sheet, and roast 40 minutes. Place chicken in a baking dish after discarding excess marinade.
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After the squash has roasted 15 minutes, add the chicken to the oven. Continue roasting both for 20–25 minutes more, or until chicken reaches 165°F and squash is tender. Slice the chicken and set aside.
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Sauté onions over medium-high heat until softened (about 3–4 minutes). Stir in cooked rice and spinach, season, and cook until spinach wilts and rice is heated through.
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Assemble bowls by dividing the rice and spinach, topping with roasted squash and chicken, drizzling extra chimichurri, and finishing with goat cheese and pepitas if desired. Serve immediately.