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Chicken & Peppers w/ Chimichurri Sauce




Source of Recipe


Donna Rollison


Recipe Introduction


From Flavors Magazine (Whole Foods)


List of Ingredients




Chicken and Peppers
1/4 cup olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 poblano pepper
1 small onion
3 chicken breasts (about 2 pounds), skinned and boned

Chimichurri Sauce
1 small onion
1/2 cup sliced almonds, toasted
3 cloves garlic
1 jalapeño, seeds removed
1 1/2 cups packed cilantro leaves
1/2 cup packed parsley leaves
1 teaspoon fresh oregano leaves
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt


Recipe



For the chicken and peppers, position rack about 4 inches from heat element and preheat broiler to high.

In a small bowl, combine olive oil, salt and black pepper.

Remove seeds from peppers, cut into 2-inch pieces and transfer to a medium bowl.

Cut onions into 2-inch pieces and combine with peppers.

Drizzle half the oil mixture over the vegetables and toss to coat.

Cut chicken breasts in half horizontally to make 6 thin cutlets and brush with remaining olive oil mixture.

Position cutlets on the center of a large baking sheet and arrange vegetables around chicken.

Place under broiler and cook 8 to 12 minutes, until chicken is tender and no longer pink and vegetables are slightly charred.

Meanwhile, make the chimichurri sauce. In the bowl of a food processor, pulse onion, almonds, garlic and jalapeño until roughly chopped.

Add cilantro, parsley, oregano, olive oil, red wine vinegar, lime juice and salt.

Pulse until finely chopped.

Chimichurri should be processed into a thick paste but not liquefied.

Taste and adjust seasoning, adding salt, pepper, jalapeño and lime juice if needed.

To serve, divide chicken and peppers among plates and top chicken with almond chimichurri.