Recipe

Grilled Chicken Breasts with Spicy Bolivian Sauce

4.0 1 Recipe Reviews | Rate this Recipe | 17 Saves
Spicy hot yellow peppers, creamy goat cheese, nutty quinoa, and peanuts make these Grilled chicken breasts with Spicy Bolivian Sauce a special meal.

30 mins. to Prepare

20 mins. Cooking Time

120 mins. Standing Time refrigerating

170 mins. Total

Servings: 6 servings

Difficulty: Easy

This recipe is: Low Sodium

Ingredients

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Directions

FOR CHICKEN:
ARRANGE chicken in 13 x 9-inch baking dish. Drizzle with lime juice. Season with salt and black pepper. Drizzle with tablespoon of olive oil. Marinate in refrigerator for 2 hours.

GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center.

FOR SPICY QUINOA SAUCE:
HEAT 2 tablespoons olive oil in large skillet over medium heat. Add onion, garlic and pepper paste. Cook, stirring occasionally, for 5 minutes or until soft. Remove from heat; let stand for 5 minutes.

PLACE milk, quinoa, peanuts and onion mixture in blender or food processor; cover. Blend until smooth. Add the cheese; pulse a few times to blend. Return sauce to skillet. Cook over low heat, stirring constantly, for 10 minutes or until creamy and heated through. Season with salt and pepper. (Makes about 2 cups)

TO SERVE, arrange chicken breasts on platter. Pour sauce over chicken.

TIPS:
• If sauce is too thick for your preference, thin with remaining evaporated milk.
• The sauce can be made a day ahead, covered and refrigerated until ready to use. To reheat, dilute with more evaporated milk as needed.
Amount Per Serving
Servings: 6 servings
Calories370
Calories from Fat170
%Daily Value*
Total Fat 19g29%
Saturated Fat 7g35%
Cholesterol 95mg32%
Sodium 490mg20%
Carbohydrates 11g4%
Dietary Fiber 1g4%
Sugars 5g
Protein 36g
Vitamin A6%
Vitamin C10%
Calcium20%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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Very Flavorful and really easy to make.

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