▢4 chicken breasts ▢2 zucchini ▢2 squash ▢8 oz mushrooms ▢mini bell peppers ▢2 cup cooked rice or quinoa chimichurri ▢2 bunches flat-leaf parsley stems removed and leaves chopped ▢8-10 cloves garlic minced ▢½ cup oil canola or vegetable ▢½ cup lemon juice
Place chicken in one gallon-size bag and vegetables in another bag. Spoon enough chimichurri into each bag to coat contents and let marinate in refrigerator for about 2 hours. You should still have at least ½ c chimichurri left--refrigerate this as well.
Remove all bags and let come to room temperature.
Preheat grill to high heat, then lower to medium heat, about 400 degrees. Add chicken and veggies to grill. Remove veggies after they've slightly softened, about 10-15 minutes.