01 -
Mix olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Rub the mixture over the chicken and let it marinate for at least 30 minutes.
02 -
Combine parsley, garlic, red wine vinegar, oregano, chili flakes, salt, pepper, and olive oil. Mix well and set aside.
03 -
Mix mayonnaise or Greek yogurt with lemon juice, minced garlic, olive oil, and salt. Stir until smooth.
04 -
Heat grill to medium-high. Cook chicken for 5–7 minutes on each side, or until fully cooked. Let rest before slicing.
05 -
Add olive oil and lemon juice to a skillet. Sauté kale or greens until just wilted.
06 -
Preheat oven to 200°C (400°F). Roast garlic cloves and red onions for 20 minutes, flipping halfway.
07 -
Layer sautéed greens as the base. Add sliced chicken, roasted vegetables, and cherry tomatoes. Drizzle with chimichurri and finish with garlic sauce.