Recipe by Cooking Light March 1999


Recipe Summary test

4 servings (serving size: 1 chicken breast half, 2 bell pepper pieces, and about 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator for 20 minutes.

  • Prepare grill or broiler.

  • Drop the garlic and jalapeño through food chute with food processor on, and process until minced. Add cilantro leaves; process until finely minced. Heat oil in a small saucepan over medium heat until hot. Add flour; cook 1 minute, stirring constantly with a whisk. Add cilantro mixture, broth, and salt; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat; keep warm.

  • Remove the chicken and bell pepper pieces from bag, and reserve marinade. Place chicken and bell pepper pieces on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until the chicken is done, basting with marinade. Divide cilantro sauce evenly among 4 plates. Arrange the chicken and bell pepper pieces on top of the sauce. Garnish with cilantro sprigs, if desired.

Nutrition Facts

189 calories; calories from fat 25%; fat 5.2g; saturated fat 0.9g; mono fat 2.9g; poly fat 0.7g; protein 27.9g; carbohydrates 6.7g; fiber 1.7g; cholesterol 66mg; iron 3.1mg; sodium 607mg; calcium 55mg.