Agave Jalapeno Chicken with Tomato Olivada


Serves: 4
Total Calories: 191

Ingredients

1/2 red jalapeño pepper, stemmed, seeded and chopped (1 tsp)
2 tablespoons agave
1/8 teaspoon salt
4 boneless skinless chicken breast halves
Tomato Olivada
watercress sprigs, for garnish

TOMATO OLIVADA:
2 tablespoons agave
1/8 teaspoon salt
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 tablespoon balsamic vinegar
1 tablespoon olive oil

Directions:

In blender, purée jalapeño with 2 tablespoons agave and 1/8 teaspoon salt. Rub chicken with mixture cover and refrigerate 1 hour. 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.

TOMATO OLIVADA:
In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.

Nutritional Facts:

Serves: 4
Total Calories: 191
Calories from Fat: 65

This Agave Jalapeno Chicken with Tomato Olivada recipe is from the Agave Recipes Cookbook. Download this Cookbook today.


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