Chicken and Peppers with Almond Chimichurri Sauce

Chicken and Peppers with Almond Chimichurri Sauce

Serves 6

This versatile nut and herb-based puréed sauce is a staple condiment on the Argentinean table. Bright herbs, robust garlic, rich almonds and piquant citrus flavors combine for a sauce that you'll want to try with chicken, beef, pork or vegetables. Enjoy leftover sauce as a sandwich spread or dip for raw veggies.

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 cup 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
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Method: 

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.

Nutritional Info: 
Per Serving:430 calories (260 from fat), 29g total fat, 4.5g saturated fat, 85mg cholesterol, 480mg sodium, 12g carbohydrate (4g dietary fiber, 4g sugar), 34g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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