Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce

When I want to splurge, I buy red, yellow, or orange bell peppers.  Matt buys fried chicken.  As much I as love Matt, fried chicken doesn’t have many healthy redeeming qualities so we went for a compromise. Matt whipped up some homemade onion rings for himself, and I made a chicken entree with bell peppers. (although I did sneak a ring or two and they were amazing!)  But what’s with all this splurging?  Well, I had my health law final yesterday, and it went well!  One thing you learn from law school is the importance of celebrating the little victories. So today’s dinner was our mini-celebration.  I found a traditional South American sauce to pair with our chicken and peppers.  This sauce has a bold, herbal flavor that is perfect for summer grilling.


  • 1 cup parsley, fresh, leaves only
  • 3/4 cup cilantro, fresh, leaves only
  • 1 clove garlic
  • 1/4 cup water
  • 1 Tablespoon red wine vinegar
  • 2 Teaspoon olive oil
  • 1 Teaspoon fresh lemon juice
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 4 chicken breast
  • 1 medium red pepper, sliced in 1-inch strips
  • 1 medium orange pepper, sliced in 1-inch strips
  • 1 medium yellow pepper, sliced in 1-inch strips 



  1. In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper.  Blend on high until a smooth sauce is formed.  Set aside.
  2. Coat stovetop grill pan with cooking spray.  Place over medium heat and add chicken.  Grill until cooked through.  Remove from pan and set aside.  Cover to keep warm.
  3. Recoat pan with cooking spray off heat.  Set pan back on medium heat and place peppers in pan.  Cook until soft.  Serve chicken and peppers drizzled with chimichurri sauce.

Serves 4.  Yields 1 chicken breast, 1/2 cup of grilled peppers, and 1/3 cup of chimichurri sauce per serving.  4 Weight Watcher’s Plus Points per serving.

Source: Weight Watcher’s

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