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Photo of Grilled Chicken and Tri-Colour Peppers with Chimichurri Sauce by WW

Grilled Chicken and Tri-Colour Peppers with Chimichurri Sauce

1 - 3
PersonalPoints™ per serving
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Easy
The vibrant taste and colour of this traditional South American sauce pairs wonderfully with just about anything from steak to fish to vegetables.

Ingredients

Fresh parsley

1 cup(s), fresh, leaves

Cilantro

½ cup(s), fresh, leaves

Garlic clove(s)

1 clove(s), large, smashed with side of a knife, peel removed

Red wine vinegar

1 tbsp(s)

Olive oil

2 tsp(s)

Fresh lemon juice

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch, freshly ground

Cooking spray

2 spray(s), (5 one-second sprays per serving)

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Sweet red pepper(s)

1 medium, sliced into 1-in strips

Orange bell pepper

1 medium, sliced into 1-in strips

Yellow pepper(s)

1 medium, sliced into 1-in strips

Water

¼ cup(s)

Instructions

  1. Place parsley, cilantro, garlic, water, vinegar, lemon juice, oil, 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 the parsley sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

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