Grilled Chicken and Tri-Colour Peppers with Chimichurri Sauce
1
Points®
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
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(es), freshly ground
Cooking spray
2 spray(s), (5 one-second sprays per serving)
Uncooked boneless skinless chicken breast
1 pound(s), four 4-oz pieces
Red bell pepper
1 medium, sliced into 1-in strips
Orange bell pepper
1 medium, sliced into 1-in strips
Yellow bell pepper
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.