Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce

By daviddsg

Ingredients

• 1 cup(s) parsley, fresh, leaves
• 1/2 cup(s) cilantro, fresh, leaves
• 1 clove(s) (large) garlic clove(s), smashed with the side of a knife and peeled
• 1/4 cup(s) water
• 1 Tbsp red wine vinegar
• 2 tsp olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 2 spray(s) cooking spray
• 1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces
• 1 medium sweet red pepper(s), sliced into 1-inch strips
• 1 medium orange pepper, sliced into 1-inch strips
• 1 medium yellow pepper(s), sliced into 1-inch stripsing.

Preparation

Step 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.

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.

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.