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Recipe

Grilled Chicken Breasts with Spicy Bolivian Sauce

1 Recipe Review |Rate this Recipe| 15 Saves

Spicy hot yellow peppers, creamy goat cheese, nutty quinoa, and peanuts make these Grilled chicken breasts with Spicy Bolivian Sauce a special meal.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings
  • Difficulty: Easy
This Recipe is: Low Sodium

Ingredients

Original reipce makes 2 dozen Change Servings

  • CHICKEN
  • SPICY QUINOA SAUCE
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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.

Nutrition Facts

Amount Per Serving
Servings: 6 servings
Calories 370
Calories from Fat 170
%Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 95mg 32%
Sodium 490mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 36g
Vitamin A 6%
Vitamin C 10%
Calcium 20%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Easy

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