Lime Chili Chicken Breast & Fresh Tomato Sweet Pepper Sauce

Prep Time: 10 minutes Cooking Time: 30 minutes 6 servings

Products included in recipe

Ingredients

Quantity	Ingredient
6	Granny's Boneless, Skinless Chicken Breast
1 tsp \| 5 ml	mild paprika
1/2 tsp \| 2.5 ml	ground cumin
1/2 tsp \| 2.5 ml	ground coriander seed
1 tsp \| 5 ml	garlic, finely chopped
1/2 tsp \| 2.5 ml	sea salt
2 tbsp \| 30 ml	vegetable oil
2 tbsp \| 30 ml	lime juice
1/4 tsp \| 1.25 ml	freshly ground black pepper
2 tbsp \| 30 ml	cilantro, freshly chopped

Quantity	Ingredient
2 cups \| 475 ml	ripe tomatoes, coarsely chopped
1	jalapeño pepper, seeded
1	red pepper
1/4 tsp \| 1.25 ml	achiote powder (or 1 tsp \| 5 ml of paprika)
1 tbsp \| 15 ml	corn oil
to taste	sea salt and ground pepper
4 cups \| 950 ml	baby arugula
1 tbsp \| 30 ml	olive oil

Mix paprika, cumin, coriander, chili flakes, garlic, salt, oil, lime juice, pepper and cilantro and mix with chicken breasts.
Place tomatoes, jalapeno, red pepper and achiote in a pot and simmer for 20 minutes.
While sauce is simmering, grill or pan sear chicken breast on both sides until cooked through, then keep warm.
Heat oil in a pan and sauté simmered sauce for 5 minutes, then simmer it again for 10 minutes.
Purée sauce in a blender and season with salt and pepper.
Sauté arugula in olive oil until just wilted and season with salt and pepper.
Serve the grilled chicken breast on a platter with sauce, then arugula and chicken breasts on top.