Chicken and Peppers with Almond Chimichurri Sauce

Chicken and Peppers with Almond Chimichurri Sauce

Rated:
Recipe Rating: 3.60815
Serves 6
Chimichurri is a versatile nut and herb-based puréed sauce is a staple condiment on the Argentinean table. You'll love it on this simple chicken dish that can be prepared any night of the week.
Ingredients: 
  • Chicken and Peppers
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 poblano pepper
  • 1 small onion
  • 3 boneless, skinless chicken breasts (about 2 pounds)
  • Chimichurri Sauce
  • 1 small onion
  • 1/2 cup sliced almonds, toasted
  • 3 cloves garlic
  • 1 jalapeño pepper, seeds removed
  • 1 1/2 cup packed fresh cilantro leaves
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 1 teaspoon fresh oregano leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon fine sea salt
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Method: 
For the chicken and peppers, position a rack about 4 inches from heat element and preheat the 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 carbohydrates, (4 g 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.