Chicken breast pieces marinated in a chimichurri sauce of chopped fresh parsley, cilantro, oregano, garlic, olive oil, vinegar, and red pepper flakes then grilled on a skewer. Served with blistered shishito peppers and arugula caprese salad – arugula topped with slices of heirloom tomatoes and fresh mozzarella sprinkled with basil and served with our house made basil balsamic dressing.