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Flavorful Ranch Taco Party Bowl Recipe with Easy Lemon-Herb Chicken and Chimichurri

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A vibrant and easy-to-make taco bowl featuring lemon-herb marinated chicken, creamy ranch dressing, and fresh chimichurri sauce. Perfect for family dinners, potlucks, or casual gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • Juice of 1–2 lemons
  • 2 tbsp olive oil, plus extra for cooking
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano or thyme, chopped
  • Salt and pepper, to taste
  • ½ cup mayonnaise (120 ml)
  • ¼ cup sour cream or Greek yogurt (60 ml)
  • 2–3 tbsp buttermilk or milk (for thinning)
  • 1 tsp dried dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp fresh chives, finely chopped
  • Salt and pepper, to taste
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • 3 garlic cloves
  • 2 tbsp red wine vinegar
  • ⅓ cup olive oil (80 ml)
  • ¼ tsp red chili flakes (optional)
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa (400 g)
  • 1 cup black beans, rinsed and drained (170 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • 2 cups shredded lettuce or mixed greens
  • 1 avocado, sliced or guacamole
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh lime wedges (for serving)
  • Optional: corn kernels, sliced radishes, or pickled jalapeños

Instructions

  1. Marinate the Chicken (10 minutes prep + 30 minutes rest): In a large bowl, whisk together lemon juice, olive oil, minced garlic, chopped parsley, oregano, salt, and pepper. Add chicken breasts or thighs, coat fully, cover and refrigerate for at least 30 minutes or up to 2 hours.
  2. Prepare the Ranch Dressing (5-7 minutes): Combine mayonnaise, sour cream or Greek yogurt, dried dill, garlic powder, onion powder, chopped chives, salt, and pepper in a bowl. Add buttermilk or milk a tablespoon at a time until creamy and pourable. Refrigerate until serving.
  3. Make the Chimichurri Sauce (10 minutes): In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red chili flakes (optional), salt, and pepper. Pulse until finely chopped but not pureed. Refrigerate until serving.
  4. Cook the Chicken (12-15 minutes): Heat skillet or grill pan over medium-high heat with olive oil. Remove chicken from marinade, let excess drip off. Cook 5-7 minutes per side until internal temperature reaches 165°F (74°C) and browned. Let rest 5 minutes, then slice thinly.
  5. Prepare the Taco Bowl Base (5 minutes): Warm cooked rice or quinoa if needed. Arrange lettuce or greens in bowls, layer with black beans, cherry tomatoes, avocado slices, and shredded cheese.
  6. Assemble the Bowls (5 minutes): Top each bowl with sliced chicken, drizzle ranch dressing and spoon chimichurri sauce. Garnish with lime wedges and optional toppings like radishes or corn. Serve immediately.

Notes

Pat chicken dry before marinating for better sear. Do not overcrowd pan when cooking chicken. Pulse chimichurri gently to keep texture. Make ranch dressing a day ahead for best flavor. Rest chicken after cooking for juiciness. Store components separately for up to 3 days. Reheat chicken gently and add sauces just before serving.

Nutrition

Keywords: ranch taco bowl, lemon herb chicken, chimichurri sauce, easy taco bowl, party bowl, healthy taco recipe, gluten-free taco bowl, fresh herbs, quick dinner

Find it online: https://forkifyfun.com/flavorful-ranch-taco-party-bowl-recipe-with-easy-lemon-herb-chicken-and-chimichurri/