Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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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 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:
1. 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.
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 pan, 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 chimichurri sauce.
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