2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cup Roasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side Dish
2 servings of Your Favorite Vegetables

Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin 
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted red pepper sauce drizzled with chimichurri and your favorite sides. Enjoy!!

Roasted Red Pepper Sauce

Add oil to a sauce pan and heat to medium. Add onions and garlic; sauté until they lose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Purée sauce using a kitchen blender. Serve warm.