Grilled Chicken and Veggies with Chimichurri Sauce
Oxmoor House
Chimichurri is a very flavorful and vinegary condiment made from parsley, garlic, and olive oil that is served in Argentina with grilled meats. You can make the sauce up to a day ahead and store it in the refrigerator.
Yield: 4 servings (serving size: 3 ounces chicken, about 1 cup vegetables, and 1/3 cup sauce)
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Nutritional Information
Amount per serving
- Calories: 351
- Calories from fat: 0.0%
- Fat: 14.9g
- Saturated fat: 2.6g
- Monounsaturated fat: 8.9g
- Polyunsaturated fat: 2.5g
- Protein: 37.8g
- Carbohydrate: 17g
- Fiber: 3.7g
- Cholesterol: 94mg
- Iron: 3.5mg
- Sodium: 542mg
- Calcium: 140mg
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 yellow squash, cut into 1/4-inch slices
- 1 red bell pepper, cut into 2-inch-squares
- 1 red onion, cut into 1/4-inch slices
- Cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Chimichurri Sauce
Preparation
- 1. Prepare grill.
- 2. Coat chicken and vegetables with cooking spray; sprinkle with salt and pepper.
- 3. Place chicken and vegetables on a grill rack coated with cooking spray. Grill chicken 6 minutes on each side or until done; grill vegetables 3 minutes on each side. Serve chicken with Chimichurri Sauce.
Grilled Chicken and Veggies with Chimichurri Sauce Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Poultry
- PUBLICATION: Oxmoor House
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