Chicken Chimichurri

Yield4
Prep Time20 minutes
Cook Time10 minutes

Ingredients

  • 4 boneless chicken breasts
  • 1 1⁄2 cup olive oil
  • 1 1⁄4 cup red wine vinegar
  • 1 1⁄2 cup chopped fresh italian parsley
  • 3⁄4 cup chopped fresh basil
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 6 cloves minced garlic
  • 1 teaspoon red pepper flakes
  • 30 drops hot sauce
  • 2 teaspoons sea salt
  • 1⁄4 teaspoon freshly ground pepper

Instructions

  1. Take each bell pepper, remove the cores and seeds, and chop enough to make 1/4 cup of each color pepper for the marinade. Slice the remaining peppers into rings.
  2. In a medium bowl, make the Chimichurri sauce; mix together 1 1/4 cups of the olive oil, the red wine vinegar, parsley, basil, chopped bell peppers, garlic, red pepper flakes, hot sauce, salt and pepper.
  3. Place chicken in a resealable bag, pour half the Chimichurri sauce over the chicken, seal the bag and marinate in the refrigerator for at least 20 minutes. Reserve the remaining sauce.
  4. Heat remaining olive oil in a large cast iron skillet over medium-high heat. Cook chicken about 5 minutes on each side, or until cooked through.
  5. Remove chicken to serving dish and top with reserved Chimichurri sauce, bell pepper rings and a few basil leaves.