Chimichurri Rice Bowl

Yield: 12 servings.

4½ lb. boneless chicken breasts

Chimichurri Marinade:

4 cups flat leaf parsley

1/3 to ½ cup fresh oregano leaves (or substitute 1 Tbsp. dried oregano for each ¼ cup fresh)

6 cloves garlic

1 cup extra virgin olive oil

1½ Tbsp. Hungarian paprika

1 Tbsp. ground cumin

½ cup lemon juice

1/3 cup sherry vinegar

½ cup water

as needed, kosher salt and ground black pepper

Rice Bowl:

as needed kosher salt

as needed, ground black pepper

24 bamboo skewers, soaked in water

3 Tbsp. olive oil

1½ lb. yellow squash, cubed

1½ lb. zucchini, cubed

1¼ lb. red bell peppers, large dice

1¼ lb. sweet onion, large dice

3 qt. cooked whole grain brown rice or rice pilaf

12 fresh parsley or oregano sprigs, optional

12 wedges lemon, optional

For marinade: In a food processor, combine parsley, oregano and garlic and process for 30 seconds. Add olive oil, paprika and cumin and process 10 seconds. Add lemon juice and vinegar and process 1 minute. Remove from processor and add water. Adjust seasoning with salt and pepper. Cover and refrigerate at least 2 hours before using.

For rice bowl: In non-reactive container, combine cubed chicken and ¾ cup chimichurri marinade. Cover, refrigerate and marinate for at least 1 hour. Remove chicken from marinade, season with salt and pepper, skewer cubes (3 cubes per skewer) and grill or broil until browned and tender. Remove from heat and keep warm until ready to use.

In a saute or grill pan, heat oil; add vegetables and saute until crisp. Toss with 1 cup chimichurri marinade; simmer 1 minute. Adjust seasonings with salt and pepper, if desired.

For each serving: Place 1 cup prepared hot rice in bowl or large, wide soup plate. Top with 1 cup cooked vegetables and 2 skewers grilled chicken. Drizzle with 1 Tbsp. reserved chimichurri marinade and garnish with parsley or oregano sprig and lemon wedge, if desired.