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Seared Chicken Breasts with Green Piri Piri Sauce

Photo: Jennifer Causey


Serves 4 (serving size: 1 chicken breast and about 3 tbsp. sauce)

Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño, and cilantro. Seed or omit the jalapeño for less heat.


  • 1/2 cup fresh basil leaves
  • 1/2 cup chopped seeded poblano pepper
  • 1/4 cup unsalted chicken stock (such as Swanson)
  • 2 tablespoons chopped jalapeño pepper
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon sugar
  • 6 garlic cloves
  • 4 green onions, divided
  • 1 tablespoon olive oil
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 245
  • fat 7.9 g
  • satfat 1.4 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 37 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 109 mg
  • iron 1 mg
  • sodium 569 mg
  • calcium 40 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped.

  2. Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn chicken; cover, reduce heat to medium, and cook 8 minutes. Add basil mixture to pan; bring to a simmer. Cook, uncovered, 5 minutes. Place chicken on a platter; drizzle with basil mixture. Thinly slice remaining green onion; sprinkle over top.