Step 1

Combine ingredients for chimichurri in glass or plastic bowl.

Step 2

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 1/2 c chimichurri left--refrigerate this as well.

Step 3

Remove all bags and let come to room temperature.

Step 4

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

Step 5

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