6 boneless, skinless chicken breast halves
Juice of 2 limes
Salt and ground black pepper to taste
1 tablespoon olive oil
SPICY QUINOA SAUCE
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste
1 cup Evaporated Milk
1/2 cup cooked quinoa
1/4 cup unsalted dry roasted peanuts
1 pkg. (3.5 oz.) goat cheese or 2/3 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Arrange chicken in 13 x 9-inch baking dish. Drizzle with lime juice. Season with salt and black pepper. Drizzle with tablespoon of olive oil. Marinate in refrigerator for 2 hours.
Grill or broil chicken for about 6 minutes on each side or until no longer pink in centre.
FOR SPICY QUINOA SAUCE:
Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion, garlic and pepper paste. Cook, stirring occasionally, for 5 minutes or until soft. Remove from heat; let stand for 5 minutes.
Place milk, quinoa, peanuts and onion mixture in blender or food processor; cover. Blend until smooth. Add the cheese; pulse a few times to blend. Return sauce to skillet. Cook over low heat, stirring constantly, for 10 minutes or until creamy and heated through. Season with salt and pepper. (Makes about 2 cups)
To Serve, arrange chicken breasts on platter. Pour sauce over chicken.
Your Grilled Chicken Breasts with Spicy Bolivian Sauce is ready to serve.