Grilled Chicken and Tri Color Peppers with Chimichurri Sauce W
Fire up the grill for this vibrant and flavorful Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce, the perfect blend of smoky, zesty, and herbaceous goodness. Tender, juicy chicken breasts are marinated in a smoky paprika and garlic rub, then grilled to perfection alongside a medley of red, yellow, and green bell peppers for a colorful and healthful side. The star of the dish is the fresh chimichurri sauce, made with parsley, cilantro, oregano, and a touch of red wine vinegar, garlic, and lemon juice, delivering a bright and tangy finish. This quick and easy recipe is ready in just 45 minutes, making it an ideal choice for weeknight dinners or summer cookouts. Serve this wholesome, gluten-free dish as is, or pair it with a side of rice or crusty bread for a complete meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 2 tablespoons fresh oregano leaves
- 2 tablespoons red wine vinegar
- 3 large garlic cloves
- 0.5 teaspoons red pepper flakes
- 0.5 cup olive oil (for chimichurri)
- 1 tablespoon lemon juice
Instructions
In a small bowl, mix together 3 tablespoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture evenly over the chicken breasts and let them marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Slice the red, yellow, and green bell peppers into strips and toss them with 1 tablespoon of olive oil and a pinch of salt.
Preheat a grill or grill pan over medium-high heat. Once hot, place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Grill the bell pepper strips for 3-4 minutes on each side, until they are slightly charred and tender. Remove from the grill and set aside.
While the chicken and peppers are cooking, prepare the chimichurri sauce. In a food processor or blender, combine parsley, cilantro, oregano, red wine vinegar, garlic cloves, red pepper flakes, olive oil (0.5 cup), and lemon juice. Blend until the mixture is smooth but still slightly chunky. Season with a pinch of salt to taste.
Once the chicken is fully cooked and rested for 5 minutes, slice it into strips. Serve the grilled chicken alongside the grilled tri-color peppers and generously drizzle with chimichurri sauce.
Enjoy your vibrant and flavorful Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
