Source: dLife

Fiery marinated chicken and bell peppers on top of a thick and creamy cilantro sauce.

Servings

0.5 cup picante sauce
16 oz boneless skinless chicken breasts
1 medium red bell peppers , quartered lengthwise
1 large yellow bell pepppers , quartered lengthwise
1 medium garlic cloves , peeled
1 whole jalapeno pepper , seeded
1.5 cup fresh cilantro
1 tbsp olive oil
1.5 tsp white all purpose flour
0.33 cup fat free reduced sodium chicken broth
0.25 tsp salt
1 cooking spray
1 pinch fresh cilantro (optional)

1 Add picante sauce, chicken, and bell peppers to a resealable plastic bag and chill 20 minutes.
2 Preheat grill or broiler.
3 Using a food processor or blender, finely chop garlic and jalapeno, blend in cilantro.
4 Pour oil in a frying pan and heat over medium heat. Stir in flour and cook 1 minute, continually whisking.
5 Mix in cilantro mixture, broth, and salt and cook 4 minutes, whisking continually until thick. Take pan off of heat and set aside in a warm place.
6 Take chicken and peppers out of bag, saving liquid. Lay chicken and bell peppers on a cooking spray coated grill rack. Grill 5 minutes per side or until chicken is fully cooked and peppers are tender, while cooking, brush liquid overtop.
7 Spoon cilantro sauce equally on each of 4 plates and top with 1 chicken breast and a few pepper pieces. Top with cilantro sprigs.

This works great with all vegetables served overtop of rice.