chicken | main course

Lime Chili Chicken Breast & Fresh Tomato Sweet Pepper Sauce

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

Products Included In Recipe


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

Fresh Tomato Sweet Pepper Sauce

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.

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