Chicken and Peppers with Almond Chimichurri Sauce

For the chicken and peppers, position a rack about 4 inches from heat element and preheat the broiler to high.

In a small bowl, combine olive oil, salt and black pepper.

Remove seeds from peppers, cut into 2-inch pieces and transfer to a medium bowl.

Cut onions into 2-inch pieces and combine with peppers.

Drizzle half the oil mixture over the vegetables and toss to coat.

Cut chicken breasts in half horizontally to make 6 thin cutlets and brush with remaining olive oil mixture.

Position cutlets on the center of a large baking sheet and arrange vegetables around chicken.

Place under broiler and cook 8 to 12 minutes, until chicken is tender and no longer pink and vegetables are slightly charred.

Meanwhile, make the chimichurri sauce.

In the bowl of a food processor, pulse onion, almonds, garlic and jalapeño until roughly chopped.

Add cilantro, parsley, oregano, olive oil, red wine vinegar, lime juice and salt.

Pulse until finely chopped.

Chimichurri should be processed into a thick paste but not liquefied.

Taste and adjust seasoning, adding salt, pepper, jalapeño and lime juice if needed.

To serve, divide chicken and peppers among plates and top chicken with almond chimichurri.