Grilled Chicken And Sweet Peppers With Chimichurri Sauce Recipes

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

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

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

Provided by Rhiannon Deux

Categories Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

GRILLED CHICKEN AND SWEET PEPPERS WITH CHIMICHURRI SAUCE

Grilled chicken and sweet peppers with chimichurri sauce image

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.

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup(s) Fresh parsley fresh, leaves
0.5 cup(s) Cilantro fresh, leaves
1 large clove(s) Garlic clove(s) smashed with the side of a knife and peeled
0.25 cup(s) Water
1 Tbsp Red-wine vinegar
2 tsp Olive oil
1 tsp Fresh lemon juice
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
2 spray(s) Cooking spray
1 pound(s) Uncooked boneless skinless chicken breast(s) four 4-oz pieces
1 medium Sweet red pepper(s) sliced into 1-inch strips
1 medium Orange bell pepper sliced into 1-inch strips
1 medium Yellow pepper(s) sliced into 1-inch strips

Steps:

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.

Nutrition Facts : Calories 181 kcal

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