INGREDIENTS
3
Chicken breasts (about 2 pounds), boneless skinless
1 1/2 cups
Cilantro, packed fresh leaves
1/2 cup
Flat-leaf parsley, packed fresh leaves
3 cloves
Garlic
1
Jalapeno pepper
2
Onion, small
1 tsp
Oregano, fresh leaves
1
Poblano pepper
1
Red bell pepper
1
Yellow bell pepper
1
Chimichurri sauce
2 tbsp
Lime juice
1/2 tsp
Black pepper, ground
1
Chicken and peppers
1 tsp
Sea salt, fine
1/2 cup
Olive oil, extra-virgin
1/4 cup
Red wine vinegar
1/2 cup
Almonds, toasted