Ingredients
1
cup chopped fresh parsley
1/2
cup olive oil
1/4
cup red wine vinegar
2
tablespoons chopped fresh cilantro
4
cloves garlic, finely chopped
2
teaspoons dried oregano leaves
1
teaspoon salt
1/4
teaspoon crushed red pepper flakes
4
boneless skinless chicken breasts
1
cup pear tomatoes
1
poblano chile
1
red bell pepper
1
orange bell pepper
Preparation
In food processor or blender, place sauce ingredients. Cover; process until smooth.
Place chicken breasts in resealable food-storage plastic bag; pour in half of the sauce (cover and refrigerate remaining sauce to serve with cooked chicken and vegetables later). Seal and refrigerate bag of chicken to marinate at least 2 hours but no longer than 8 hours.
Remove chicken from sauce; discard sauce chicken was marinating in.
Carefully brush oil on grill rack. Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cut up vegetables and place on grill pan. Cover grill; cook chicken until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cook vegetables to desired doneness. Serve with remaining sauce.
