1/2 red jalapeño pepper, stemmed, seeded and chopped (1 tsp)
2 tablespoons agave nectar
1/8 teaspoon salt
4 boneless skinless chicken breast halves
Tomato Olivada
Watercress sprigs, for garnish
TOMATO OLIVADA:
2 tablespoons agave nectar
1/8 teaspoon salt
1 medium tomato, peeled, seeded and diced
1/2 cup minced red onions
1/4 cup finely chopped green bell peppers
12 kalamata olives, pitted and chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
 Agave Jalapeno Chicken with Tomato Olivada is from the Cook'n with Agave collection. Click here to get this CD with over 300 Agave Recipes right now!
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In blender, purée jalapeño with 2 tablespoons agave and 1/8 teaspoon salt. Rub chicken with mixture; cover and refrigerate 1 hour. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.
TOMATO OLIVADA:
In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.
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