Home My Story Recipes Meetings Contact Me
Search
Features Inspiration Success Resources Quotes Articles Thoughts    
Appetizers Breads Cakes Soups Crockpot  
Breakfast Salads Desserts Smoothies Main Dish  
SkinnyWeek.com Recipes - Remember to always check Points values!!!
Main Dish: GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - Thanks Virginia!
Core Recipe
Servings | 4

Ingredients
1 cup parsley, fresh, leaves
1/2 cup cilantro, fresh, leaves
1 large garlic clove(s), smashed with the side of a knife and peeled
1/4 cup 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 serving cooking spray (5 one-second sprays per serving)
1 pound uncooked boneless, skinless chicken breast(s), 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 strips

Instructions
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, 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. Yields 1 chicken
breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

cblessum on 5/4/2007