Grilled Chicken and Veggies with Chimichurri Sauce

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)
Recipe from Oxmoor House

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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


  • 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


  1. 1. Prepare grill.
  2. 2. Coat chicken and vegetables with cooking spray; sprinkle with salt and pepper.
  3. 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.
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