Chimichurri Grilled Chicken Sweet Potato Bowl
Grilled chicken with fresh chimichurri over farro and caramelized roasted sweet potato.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Chimichurri, the Argentine herb sauce, is mostly parsley, garlic, vinegar and oil, and it works on chicken as well as on steak. Here half goes on the chicken before grilling and half is spooned on at the end. Farro is our choice of base for its chew, which stands up to the soft roasted sweet potato.
Why this recipe works
Fresh, acidic chimichurri cuts through the sweetness of roasted sweet potato, and using it as both rub and sauce means the herb flavor is cooked into the chicken and bright on top.
Ingredient notes
Chop the parsley by hand rather than blending it; blended chimichurri turns into a paste and loses its texture. Semi-pearled farro cooks faster than whole farro.
Common mistakes
- Using the reserved sauce on raw chicken. Keep the serving portion separate.
- Overcrowding the sweet potatoes on the pan, which keeps them from caramelizing.
What to serve with it
Sliced avocado or a few cherry tomatoes go well with chimichurri.
Meal prep
Chimichurri keeps 5 days in the fridge but darkens; it still tastes good. Store it separately.
More bowls like this
Cooking tips
Make the chimichurri first so the garlic mellows in the vinegar while everything cooks. Cut the sweet potatoes evenly so they roast at the same speed.
Swaps and variations
Use quinoa or brown rice for a gluten-free bowl (farro contains gluten). Swap chicken breast for thighs and grill 6 to 7 minutes per side to 165°F (74°C).
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken, farro and sweet potato until hot (165°F / 74°C) and add chimichurri after reheating.
Recipe
Chimichurri Grilled Chicken Sweet Potato Bowl
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the chimichurri
- For the bowls
You’ll need: rimmed sheet pan; grill pan; medium pot; small bowl; instant-read thermometer
Method
-
Mix the parsley, oregano, garlic, vinegar, olive oil, red pepper flakes and 1/2 teaspoon salt. Set aside 1/2 cup for serving.
-
Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tablespoon olive oil and a pinch of salt and roast 25 to 30 minutes, turning once, until caramelized and tender.
-
Cook the farro in a large pot of salted boiling water for 20 to 25 minutes, until tender but chewy. Drain.
-
Season the chicken with 1/2 teaspoon salt and rub with 2 tablespoons of the remaining chimichurri (not the reserved portion).
-
Heat a grill pan over medium-high heat and cook the chicken 5 to 6 minutes per side, until marked and 165°F (74°C). Rest 5 minutes and slice.
-
Divide the farro among 4 bowls, add the sweet potatoes and chicken, and spoon the reserved chimichurri over the top.
Questions
Can I use dried oregano?
Yes, 1 teaspoon dried in place of the fresh.
What is semi-pearled farro?
Farro with part of the bran removed, so it cooks in about 25 minutes instead of 45.
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