CHIMICHURRI CHICKEN BOWLS

▢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

INGREDIENTS

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.

STEP 1

Remove all bags and let come to room temperature.

STEP 2

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.

STEP 3

Remove chicken after about 18 minutes, or 160 degrees. Let chicken rest 5 minutes before slicing.

STEP 4

Arrange four bowls with grain, chicken, veggies, then drizzle with remaining chimichurri.

STEP 5

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