Grilled Chicken And Tri Colour Peppers With Chimichurri Sauce Recipes

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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

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

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

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 CHIMICHURRI CHICKEN



Grilled Chimichurri Chicken image

Grilled chicken gets a little South American kick courtesy of homemade chimichurri sauce made with fresh herbs and spicy seasonings.

Provided by Cheri Liefeld

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh cilantro
4 cloves garlic, finely chopped
2 teaspoons dried oregano leaves
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts
1 cup pear tomatoes
1 poblano chile
1 red bell pepper
1 orange bell pepper

Steps:

  • In food processor or blender, place sauce ingredients. Cover; process until smooth.
  • Place chicken breasts in resealable food-storage plastic bag; pour in half of the sauce (cover and refrigerate remaining sauce to serve with cooked chicken and vegetables later). Seal and refrigerate bag of chicken to marinate at least 2 hours but no longer than 8 hours.
  • Remove chicken from sauce; discard sauce chicken was marinating in.
  • Carefully brush oil on grill rack. Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cut up vegetables and place on grill pan. Cover grill; cook chicken until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cook vegetables to desired doneness. Serve with remaining sauce.

Nutrition Facts : ServingSize 1 Serving

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