Instructions:
- Prick the chicken breast several times with a fork, mix with ★ in a bowl, and marinate for at least 1 hour. Thinly slice the tomato and red onion. Take potato buds. Remove the seeds and skin from the pumpkin, wrap each in plastic wrap, and heat in the microwave (600W/4-5 minutes).
- Remove the seeds from the peppers and cut them into round slices. In a separate bowl, mix the ingredients for the chimichurri sauce.
- Take out the chicken, wipe off the moisture on the surface well, and fold it into a double door.
- Place the tomato, red onion, and sliced cheese on top of the chicken and wrap it up.
- Set the grill plate in the grill sand maker, 3. Place the potatoes and pumpkin for garnish, close the lid, and heat for 15 minutes at [MED] and 5 minutes at [HI].
- When it's done baking, put it on a plate, pour the chimichurri sauce over it, and garnish with a slice of lemon.
