Recipe and photo courtesy of National Honey Board - used with permission
1/2 red jalapeno 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
In a blender, puree jalapeno with 2 tablespoons honey and 1/8 teaspoon salt. Rub chicken with mixture; cover and refrigerate 1 hour.
In a small bowl, mix remaining 2 tablespoons honey and 1/8 teaspoon salt with tomato, onion, green pepper, olives, vinegar and olive oil. 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.
Nutritional Information Per Serving (1/4 of recipe): Calories: 264; Total Fat : 9 g; Protein: 24 g; Cholesterol: 63 mg; Carbohydrates: 23 g; Sodium: 387 mg