1 medium Pepper, sweet, red, raw, sliced into 1-inch strips
1 medium Bell pepper, orange, sliced into 1-inch strips
1 medium Pepper, sweet, yellow, raw, sliced into 1-inch strips
Instructions
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.
Serving
Suggestions
PointsPlus™ Value- 4 Servings- 4
Originally Submitted
9/11/2013
0 Out of 5 from
0 reviews
You can add this WW2Grilled Chicken/Tri-Color Peppers w/Chimichurri recipe to your own private DesktopCookbook.
