Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W

Name: Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 serving(s)
Ingredients: 1 cup fresh parsley leaves; 1/2 cup fresh cilantro leaves; 1 large garlic clove, smashed with the side of a knife and peeled; 1/4 cup water; 1 tablespoon red wine vinegar; 2 teaspoons olive oil; 1 teaspoon fresh lemon juice; 1/2 teaspoon table salt; 1/4 teaspoon black pepper, freshly ground; cooking spray (2 sprays); 1 lb boneless skinless chicken breast, four 4-oz pieces; 1 medium sweet red pepper, sliced into 1-inch strips; 1 medium orange bell pepper, sliced into 1-inch strips; 1 medium yellow pepper, sliced into 1-inch strips

Submitted by Rhiannon Deux

"This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving"

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photo by teresas

Ready In:: 21mins
Ingredients:: 14
Serves:: 4

ingredients

1 cup fresh parsley leaves
¹⁄₂ cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
¹⁄₄ cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
¹⁄₂ teaspoon table salt
¹⁄₄ teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

directions

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.
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 pan, cover to keep warm and set aside.
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.

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Reviews

This was very tasty. I love the different color's even tho I replaced the orange pepper with a green one. I spent about 15 minutes pulsing the sauce and never could get it to a smooth consistency. The taste of the sauce is nice and tart. Overall a very easy dish to prepare. Thanks for posting. Made for Spring PAC 2009. :)

teresas

RECIPE SUBMITTED BY

Rhiannon Deux

Mother of two, urban pagan, hippie chick, herbalist and massage therapist, love to cook and love to eat. I just started Weight Watchers online as a result of the last two! But I'm committed to finding and creating GOOD TASTING healthy foods so I can eat better forever, not temporarily diet to lose weight.

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