Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce
Points: 3
Servings: 4
Preparation Time:30 Minutes
Cooking Time: 15 Minutes
Level of Difficulty: Easy
Ingredients:
1 cup parsley, fresh, leaves
1/2 cup cilantro, fresh, leaves
1 large garlic clove(s), smashed with the side of a knife and peeled
1/4 cup water
1 Tbsp red wine vinegar
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 serving cooking spray (5 one-second sprays per serving)
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1 medium sweet red pepper(s), sliced into 1-inch strips
1 medium orange pepper, sliced into 1-inch strips
1 medium yellow pepper(s), sliced into 1-inch strips
Instructions:
1. Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
2. Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill, cover to keep warm and set aside.
3. Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.
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