Chicken Breast in Hibiscus Sauce and Ancho Chile with Fresh Quelites Salad

Splenda
This recipe for chicken breast in hibiscus sauce and ancho chile with fresh quelites salad is ideal to make during Holy Week, enjoy all its flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 chicken breasts, of 125 grams each
  • salt and pepper, (for seasoning)
  • 2 tablespoons vegetable oil, for the sauce
  • 2 tablespoons onion, chopped, for the sauce
  • 2 cups hibiscus flower water without sugar, for the sauce
  • 2 tablespoons soy, for the sauce
  • 1/2 cups Splenda, Granulated, for the sauce
  • 1 ancho chile, deveined and sliced, for the sauce
  • 1 tablespoon white vinegar, for the sauce
  • 3 tablespoons cornstarch, for the sauce
  • 1 cup purslane, fresh, washed, and disinfected, for the salad
  • 1 cup romeritos, fresh, washed, and disinfected, for the salad
  • 1 cup watercress, fresh, washed, and disinfected, for the salad
  • 2 tablespoons olive oil, for the salad
  • 1/2 limes, for the salad
Preparation
40 mins
0 mins
Low
  • For the sauce: Sauté the chopped onion in oil and add the sliced ancho chile.
  • Sauté for a few minutes and add the hibiscus water, soy sauce, SPLENDA Granulated, and vinegar.
  • Leave over medium heat for about 10 minutes and add the cornstarch diluted in water.
  • Keep on the fire for another 10 minutes, until it reaches a semi-thick consistency.
  • For the salad: Mix the purslane, romeritos, and watercress and season with olive oil, a few drops of lemon, and a little salt.
  • For the breasts: Season the breasts with salt and pepper. Grill in a skillet with a little cooking spray.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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