Photo of Grilled chicken and sweet peppers with chimichurri sauce by WW

Grilled chicken and sweet peppers with chimichurri sauce

Total Time
45 min
30 min
15 min
Grilled chicken and sweet pepper kabobs get added flavor from a basic chimichurri sauce. The bold, herbal flavor of this traditional South American sauce goes well with just about anything from steak to vegetables to fish. You can cook this recipe on an outdoor grill if you prefer. Just make sure to adjust the cooking time accordingly and place the peppers in a grill basket so that they don't fall through the cracks. If you have any leftover kabobs, serve them the next day for lunch inside pita bread as sandwiches.


Fresh parsley

1 cup(s), fresh, leaves


½ cup(s), fresh, leaves


1 large clove(s), smashed with the side of a knife and peeled


¼ cup(s)

Red-wine vinegar

1 Tbsp

Olive oil

2 tsp

Fresh lemon juice

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooking spray

2 spray(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), four 4-oz pieces

Sweet red pepper(s)

1 medium, sliced into 1-inch strips

Orange bell pepper

1 medium, sliced into 1-inch strips

Yellow pepper(s)

1 medium, sliced into 1-inch strips


  1. In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper. 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 chicken from pan, cover to keep warm and set aside.
  3. Off heat, recoat grill pan with cooking spray and set pan back over medium-high heat. 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.