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Honey Jalapeno Chicken w Tomato Olivada




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1/2 jalapeno pepper, stemmed, seeded and chopped
2 tablespoons honey
1/8 teaspoon salt
4 boneless, skinless chicken breast halves, about 5 ounces each

Tomato Olivada:
1 tablespoons honey
1 medium tomato, peeled and diced
1/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
6 Kalamata olives, pitted and coarsely chopped
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/8 teaspoon salt
2 cups cooked couscous
fresh watercress sprigs, for garnish


Recipe



Place jalapeno, honey and salt in a small blender or food processor. Whirl to puree. (or blend with a mortar and pestle). Rub mixture over the chicken. Cover and refrigerate 1 hour.
Prepare outdoor grill with medium-hot coals or preheat broiler. Grill chicken, skinned side down, or broil, skinned side up, until browned, about 7 minutes. Turn the chicken over. Grill or broil about 5 minutes, or until internal temperature reaches 170 degrees on an instant read thermometer.
Meanwhile, prepare the Tomato Olivada: Mix together 1 tablespoon honey, the tomato, green pepper, red onion, olives, vinegar, olive oil and salt in a small bowl.
Serve the grilled chicken with the olivada and couscous. Garnish with the watercress.