HONEY JALAPENO CHICKEN WITH TOMATO OLIVADA
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| Ingredients |
1/2 red jalapeno pepper, stemmed, seeded and chopped (about 1 tsp.);
1/4 cup honey, divided;
1/4 tsp. salt;
4 boneless, skinless chicken breast halves;
1 medium tomato, peeled, seeded, and diced;
1/2 cup minced red onion;
1/4 cup finely chopped green bell pepper;
12 Kalamata olives, pitted and chopped;
1 Tbsp. balsamic vinegar;
1 Tbsp. olive oil;
watercress sprigs, for garnish.
Makes 4 servings.
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| Direction
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In a blender, puree jalapeno with 2 Tbsp. honey and 1/8 tsp. salt. Rub chicken with mixture; cover and refrigerate 1 hour.
To prepare Tomato Olivada, in a small bowl, mix remaining 2 Tbsp. honey and 1/8 tsp. salt with tomato, onion, green pepper, olives, vinegar and olive oil. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs. |
| Nutrition
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(1/4 of recipe)
Calories: 264 Total Fat : 9 g
Protein: 24 g Cholesterol: 63 mg
Carbohydrates: 23 g Sodium: 387 mg. |
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