3 Print View Full Screen Save

Grilled Chicken Breasts with Spicy Bolivian Sauce

Grilled Chicken Breasts with Spicy Bolivian Sauce
Makes:
6 servings
Prep Time:
30
minutes
Total Time:
170
minutes
Low CalorieLow Sodium
based on
1 reviews
Spicy hot yellow peppers, creamy goat cheese, nutty quinoa, and peanuts make these Grilled chicken breasts with Spicy Bolivian Sauce a special meal.

In this recipe:


Store Locator

Ingredients:

  • CHICKEN
  • 6 boneless, skinless chicken breast halves
  • Juice of 2 limes
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • SPICY QUINOA SAUCE
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup cooked quinoa
  • 1/4 cup unsalted dry roasted peanuts
  • 1 pkg. (3.5 oz.) goat cheese or 2/3 cup crumbled feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

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.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious

    KATHY GREEN from South Daytona, FL

    Very Flavorful and really easy to make.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 370
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 490mg (20% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 5g
  • Protein: 36g
  • Vitamin A: 6% of DV
  • Vitamin C: 10% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

make it a meal

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Grilled Chicken Breasts with Spicy Bolivian Sauce

Ingredients

  • CHICKEN
  • 6 boneless, skinless chicken breast halves
  • Juice of 2 limes
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • SPICY QUINOA SAUCE
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup cooked quinoa
  • 1/4 cup unsalted dry roasted peanuts
  • 1 pkg. (3.5 oz.) goat cheese or 2/3 cup crumbled feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

 

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Grilled Chicken Breasts with Spicy Bolivian Sauce

Add to Folder Cancel

recipe added successfully!

Grilled Chicken Breasts with Spicy Bolivian Sauce was added to your  folder.

Close

share with your friends

Grilled Chicken Breasts with Spicy Bolivian Sauce