Honey Jalapeño Chicken with Tomato Olivada

Ingredients

• 1/2 red jalapeño pepper, stemmed, seeded and chopped (about 1 teaspoon)
• 1/4 cup honey, divided
• 1/4 teaspoon salt, divided
• 4 boneless, skinless chicken breast halves
• 1 medium tomato, peeled, seeded, and diced
• 1/2 cup minced red onion
• 1/4 cup finely chopped green bell pepper
• 12 Kalamata olives, pitted and chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Watercress sprigs, for garnish

Instructions

1. In a blender, puree jalapeño with 2 tablespoons honey and 1/8 teaspoon salt.
2. Rub chicken with mixture; cover and refrigerate 1 hour.
3. Tomato Olivada: In a small bowl, mix remaining 2 tablespoons honey and 1/8 teaspoon salt with tomato, onion, green pepper, olives, vinegar and olive oil.
4. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear.
5. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.

Nutrition

Per serving (1/4 of recipe): Calories: 264; Total Fat : 9g; Protein: 24g; Cholesterol: 63mg; Carbohydrates: 23g; Sodium: 387mg

Attribution

Recipe and photo used with permission from: National Honey Board