Chimichurri chicken is marinated in an easy, homemade chimichurri sauce, grilled to perfection, then served over zucchini noodles with roasted cherry tomatoes. This flavorful, gluten-free and dairy-free meal is ideal for dinner, weeknight meals, or meal prep.
This bright, herb-forward chimichurri chicken zoodle bowl builds on a simple, fast chimichurri sauce and translates beautifully to the grill. A previous zoodle bowl recipe drew millions of views and thousands of shares, and this chimichurri version is just as popular for good reason: it’s fresh, lean, and packed with flavor while remaining gluten-free and Whole30-friendly when using compliant ingredients.
Grilled Chimichurri Chicken Zoodle Bowls
To make these bowls, marinate boneless chicken breasts in chimichurri sauce for at least one hour (up to eight hours) so the herbs and acid can do their work. Grill the chicken over medium heat until cooked through, about 10–12 minutes per side depending on thickness. During the last portion of the cook, add a handful of cherry tomatoes to the grill so they blister and sweeten slightly.
While the chicken and tomatoes cook, use a spiralizer to create zucchini noodles (“zoodles”) from large zucchinis and sauté them briefly in a bit of olive oil until just tender. Divide the zoodles between bowls, top with sliced chimichurri chicken and roasted cherry tomatoes, and finish with an extra drizzle of chimichurri for bright, punchy flavor.
What is chimichurri marinade?
Chimichurri is a vibrant Argentine sauce made from fresh parsley, oregano, garlic, red pepper flakes, salt, pepper, red wine vinegar, and olive oil. Used as both a marinade and a finishing sauce, it adds herbal brightness and mild heat that complements grilled meats, vegetables, and zoodles.
Is chimichurri spicy?
Chimichurri has a mild heat from red pepper flakes, but you can easily adjust the spice level. Reduce or omit the red pepper flakes if you prefer a milder sauce.
What to serve with chimichurri chicken?
This chimichurri chicken is satisfying served over zoodles and roasted cherry tomatoes for a light meal. It also pairs well with crisp salads, grain salads like quinoa with corn and avocado dressing, or grilled vegetable skewers if you want to round out the plate with extra vegetables and texture.
Other zoodle recipes to try
- Balsamic salmon zoodle bowls with roasted veggies
- Greek chicken zoodle bowls with olives and feta-style alternatives
- Pesto-baked salmon served on zucchini noodles
- Bruschetta shrimp zoodle bowls with fresh tomato and basil
Tools and tips
- Spiralizer — makes consistent zucchini noodles quickly.
- Grill (outdoor or indoor) — gives chicken and tomatoes a smoky char.
- Grill basket or folded heavy-duty foil — keeps cherry tomatoes from falling through the grates as they roast.
- Large resealable bag or shallow dish — for easy marinating.
Recipe: Chimichurri Chicken Zoodle Bowls
Servings: 2 bowls
Prep time: 15 minutes (plus marinating)
Cook time: 20 minutes
Marinate time: 1–8 hours
Total time: about 35 minutes (not including longer marinating)
Author: Whitney Bond
Ingredients
- 1/2 cup chimichurri sauce (homemade or store-bought; see a trusted chimichurri recipe for ingredients)
- 2 boneless chicken breasts (about 1 lb total)
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 2 large zucchinis, spiralized into approximately 4 cups zoodles
Instructions
- Place the chicken and 1/4 cup of the chimichurri sauce in a large resealable bag or shallow dish. Toss to coat, seal, and refrigerate. Marinate for at least 1 hour and up to 8 hours for best flavor.
- Preheat your grill to medium heat. Remove the chicken from the marinade and place it on the grill. Grill about 10–12 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Times vary by thickness.
- During the last 10 minutes of grilling, place the cherry tomatoes in a grill basket or on a sheet of heavy-duty foil and set them on the grill to blister and soften.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3–5 minutes, tossing occasionally, until just tender but not mushy.
- Divide the zoodles between two bowls. Slice the grilled chicken and arrange it over the zoodles. Add the roasted cherry tomatoes and drizzle the remaining 1/4 cup chimichurri over each bowl. Serve immediately.
Notes and variations
- Make chimichurri in advance and store in the fridge for up to one week; the flavors deepen over time.
- For a heartier bowl, serve over quinoa, rice, or roasted potatoes instead of zoodles.
- To keep zoodles crisp, avoid overcooking—they should be tender yet still hold some bite.
- Swap chicken for flank steak, skirt steak, shrimp, or firm tofu; adjust grilling times accordingly.
- Omit red pepper flakes in the chimichurri for a milder sauce.
Nutrition (per serving, approximate)
Calories: 414 kcal; Carbohydrates: 10 g; Protein: 51 g; Fat: 19 g; Saturated Fat: 3 g; Cholesterol: 145 mg; Sodium: 326 mg; Potassium: 1528 mg; Fiber: 3 g; Sugar: 7 g; Vitamin A: 1024 IU; Vitamin C: 57 mg; Calcium: 60 mg; Iron: 2 mg.
If you make this recipe, take a photo and share it with friends or keep it in your meal-prep rotation. These bowls are simple to scale up for more servings and adapt to whatever fresh herbs and vegetables you have on hand.