- 4
0/5
(0 Votes)
Ingredients
- 1/2 C basil
- 1/2 C chopped, seeded poblano pepper
- 1/4 C chicken stock
- 2 T chopped jalapeno pepper
- 2 T white wine vinegar
- 1 T lemon juice
- 3/4 t kosher salt, divided
- 1/4 t sugar
- 6 garlic cloves
- 4 green onions, divided
- 1 T olive oil
- 4 skinless, boneless chicken breast halves
- 1/2 t pepper
Preparation
Step 1
Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 t salt, sugar, garlic, & 3 green onions in processor & process until finely chopped
Light grill. Drizzle chicken with olive oil & season with salt & pepper. Grill 5 min per side. Place chicken on platter; drizzle with sauce. Thinly slice remaining green onion & sprinkle over chicken.
Cal.245 Serve with Thyme Roasted Potatoes & Shallots:
Preheat oven to 475. Combine 1 lb halved new potatoes, 4 large quartered shallots, salt & pepper & 1 T olive oil in large bowl. Place on rimmed baking sheet & bake 15min, stirring once after 7 min. Place in serving dish & sprinkle with 2 t chopped thyme
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