Grilled chicken and sweet peppers with chimichurri sauce
1
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fresh parsley
1 cup(s)
Cilantro
½ cup(s)
Garlic
1 large clove(s)
Water
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
Cooking spray
2 spray(s)
Uncooked skinless boneless chicken breast
1 pound(s)
Red bell pepper
1 medium
Orange bell pepper
1 medium
Yellow bell pepper
1 medium
Instructions
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.
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.