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
based on 1 reviews
3

Dietary Considerations:

Low CalorieLow Sodium
Grilled Chicken Breasts with Spicy Bolivian Sauce feature a lime-marinade and a delicious savory sauce. This easy recipe is ideal for entertaining. Spicy flavor from hot yellow pepper paste is tempered slightly with tangy fresh goat cheese. Peanuts and a bit of cooked quinoa create a lovely texture. The sauce may be prepared a day ahead and refrigerated for make-ahead convenience. Simply reheat it before serving, thinning it with a bit more evaporated milk as needed.

In this recipe:

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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

Delicious

 Star(s)

KATHY GREEN from South Daytona, FL

Very Flavorful and really easy to make.

Read More 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.

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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.

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