Agave Jalapeno Chicken with Tomato Olivada

Serves: 4

   1/2 red jalapeño pepper, stemmed, seeded and chopped (1 tsp)
   2 tablespoons agave
   1/8 teaspoon salt
   4 boneless skinless chicken breast halves
   Tomato Olivada
   Watercress sprigs, for garnish
   2 tablespoons agave
   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.

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.

In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.