INGREDIENTS
4
chicken breasts
2
zucchini
2
squash
8 oz
mushrooms
1/4 cup
balsamic glaze
mini bell peppers
2
avocado
4 cups
cooked rice or quinoa
2
bunches flat-leaf parsley (stems removed and leaves chopped)
8 cloves
garlic (minced)
about 1/2-3/4 c oil (canola or vegetable)
about 1/2-3/4 c white vinegar (or lemon juice if no vinegar is available)