Tuesday, June 28, 2011

Grilled Chicken with Tri-Color Peppers and Chimichurri Sauce

Tonight’s featured recipe is very special to Judy and me.  Because it’s the first recipe we’ve been able to prepare while alone.  Since arriving at Lake Tahoe a week or so ago we’ve had house guests.  I never realized how difficult it would be to stay on track, preparing two or three new dishes a week, but with so many guests it has really been hectic here. Staying on track has been impossible.

Tonight is the first night we’ve truly had to ourselves.  Not that we minded the company. We loved it, and we plan on having house guests all summer.  That’s why we’re here. 

Anyway, we had some Chicken is the freezer so I decided to use that as the base for tonight’s dinner.  I found a recipe for Grilled Chicken with a Chimichurri Sauce which sounded delicious; I couldn’t wait to try it.  The Chimichurri Sauce really delivered.  The meal was terrific. 

From our kitchen to yours.  Enjoy the adventure.


Chimichurri Sauce

Grilled  Chicken and Tri-Color Peppers with Chimichurri Sauce
1 Cup Parsley

½ Cup Cilantro

4 cloves Garlic, peeled, smash with side of a kitchen knife

¼ Cup Water

1 Tbsp Red Wine vinegar

2 tsp Olive Oil

1 tsp Fresh Lemon juice

½ tsp Kosher Salt

¼ tsp Black Pepper, freshly ground

Other Ingredients

2 sprays Cooking Spray

1 pound Chicken Breasts, no skin, no bone, 4 four ounce breasts

1 medium Yellow Pepper, cut into 1 inch strips

1 medium Orange Pepper, cut into 1 inch strips

1 medium Red Pepper, cut into 1 inch strips

Dash Garlic Powder, to taste

Dash Paprika

Dash Cayenne Pepper, to taste


In a blender, combine Parsley, Cilantro, Garlic, Water, Red Wine Vinegar, Olive Oil, Lemon Juice, Salt and Pepper and blend until smooth. Set Aside

Season the Chicken with Garlic Powder, Paprika and Cayenne Pepper. Grill, turning periodically, until the Chicken is no longer pink in the center.

At the same time, grill the Pepper strips in a grill-top veggie pan, until tender.

When plating, coat the Chicken with a spoonful of Chimichurri Sauce.

Yields 4 servings. PointsPlus value per serving is 6. If serving with ½ cup Brown Rice add 3 Points per serving. Prep time is 10 minutes. Cooking time is about ½ hour. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

1 comment:

  1. Absolutely loved this! The chimichurri sauce is soooooo good!