Grilled Chicekn with Mint Chimichurri

Year Round Fresh pg 25 1 point GRILL
1 c packed fresh mint leaves
2/3 c loosely packed fresh flat-leaf parsley leaves
3 T white wine vinegar
1 T olive oil
1 T water
2 garlic cloves, chopped
3/4 t salt
1/8 t red pepper flakes
4 (5 oz) skinless boneless chicken breasts
1/2 t ground cumin
1/4 t black pepper

1. Spray grill rack with nonstick spray. Preheat grill to med-high heat or prepare med-high fire
2. Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 t salt, and the red pepper flakes in a mini food processor and puree.
3. Sprinkle chicken with cumin, remaining 1/2 t salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve with Chimichurri.