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