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

Ingredients

• 1 cup
• fresh parsley leaves
• 1 cup
• fresh parsley leaves
• ½ cup
• fresh cilantro leaves
• ½ cup
• + 43 more ingredients
• • fresh cilantro leaves
  • ¼ cup
  • water
  • ¼ cup
  • water
  • 1 tablespoon
  • red wine vinegar
  • 1 tablespoon
  • red wine vinegar
  • 2 teaspoons
  • olive oil
  • 2 teaspoons
  • olive oil
  • 1 teaspoon
  • fresh lemon juice
  • 1 teaspoon
  • fresh lemon juice
  • ½ teaspoon
  • table salt
  • ½ teaspoon
  • table salt
  • ¼ teaspoon
  • black pepper, freshly ground
  • ¼ teaspoon
  • black pepper, freshly ground
  • cooking spray
  • (2 sprays)
  • 1 lb
  • boneless skinless chicken breast, four 4-oz pieces
  • 1 lb
  • boneless skinless chicken breast, four 4-oz pieces
  • 1 medium
  • sweet red pepper, sliced into 1-inch strips
  • 1 medium
  • sweet red pepper, sliced into 1-inch strips
  • 1 medium
  • orange bell 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
  • 1 medium
  • yellow pepper, sliced into 1-inch strips

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 th...

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