In a large mixing bowl, whisk together ½ cup of olive oil, 4 minced garlic cloves, finely chopped parsley, ¼ cup of red wine vinegar, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.

In a food processor, combine 1 cup of fresh parsley, 1 minced garlic clove, ½ teaspoon of red pepper flakes, ¼ cup of red wine vinegar, ½ cup of olive oil, and a pinch of salt. Pulse until chunky.

In a mixing bowl, blend together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of lemon juice, and additional minced garlic. Chill in the refrigerator.

Preheat grill to medium-high heat. Grill marinated chicken for 5–7 minutes each side until cooked through. Let rest before slicing.

Assemble the bowl with fresh greens, sliced grilled chicken, chimichurri sauce, diced tomatoes, and a dollop of creamy garlic sauce.

Serve immediately or store components separately for meal prep.