Flavorful Chimichurri Chicken Bowls

Recipe Video 🔼


Dive into the delectable world of Chimichurri Chicken Bowls – a delightful blend of zesty marinated chicken, roasted butternut squash, and fluffy white rice, topped with tangy chimichurri sauce and a sprinkle of goat cheese. Perfect for meal prep and bursting with flavor!


Indulge in the delightful fusion of flavors with our Chimichurri Chicken Bowls recipe! Succulent chicken thighs are marinated in a vibrant chimichurri sauce, paired with roasted butternut squash, and nestled atop fluffy white rice. This nourishing dish is not only bursting with flavor but also perfect for meal prep enthusiasts, ensuring a wholesome and satisfying meal every time.


  • 1½ lbs. boneless & skinless chicken thighs (approximately 4 large thighs)
  • 2-3 cups cooked white rice
  • 1 medium butternut squash, peeled & diced
  • ½ a white onion, thinly sliced
  • 1 cup baby spinach
  • ¼ cup crumbled goat cheese
  • Roasted & salted pepitas for serving (optional)
  • Salt & black pepper, to taste

Chimichurri Sauce Ingredients:

  • 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


  1. Prepare the chimichurri sauce by combining cilantro, parsley, olive oil, garlic cloves, red wine vinegar, lime juice, honey, salt, and red pepper flakes in a food processor. Blend until desired consistency is achieved. Set aside.
  2. Marinate the chicken thighs by tossing them with ¼ cup of chimichurri sauce in a bowl or plastic bag. Allow marinating for at least 30 minutes to 2 hours for enhanced flavor.
  3. Preheat the oven to 400°F. Toss diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet lined with parchment paper. Bake for 40 minutes until tender.
  4. Place marinated chicken thighs in a baking dish, discarding excess marinade. Bake alongside the squash for 20-25 minutes until chicken is cooked through with an internal temperature of 165°F.
  5. In a pan, cook sliced onions over medium-high heat until softened (approximately 3-4 minutes). Add cooked rice and spinach, seasoning with salt and pepper. Cook until spinach wilts and rice is warm.
  6. To assemble the bowls, spoon rice mixture into bowls, top with roasted butternut squash and diced chicken. Drizzle with reserved chimichurri sauce and sprinkle with crumbled goat cheese and roasted pepitas if desired.
  7. Serve immediately and enjoy the explosion of flavors in every bite of these Chimichurri Chicken Bowls!


With our Chimichurri Chicken Bowls recipe, savor the perfect harmony of tender chicken, roasted squash, and vibrant chimichurri sauce atop fluffy rice. Ideal for meal prep and brimming with nourishing goodness, this dish is sure to become a favorite in your recipe repertoire. Dive in and elevate your dining experience today!

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