Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe is a delicious dish that combines the flavors of cumin-grilled chicken breasts with a spicy Bolivian salsa. The recipe for this dish is quite simple, making it easy to prepare and enjoy.
The chicken breasts are marinated in a mixture of cumin, garlic, and other spices to enhance their taste. Then, they are grilled until they are cooked through and have a flavorful charred exterior. The result is tender and juicy chicken with a smoky and aromatic flavor.
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The fiery Bolivian salsa is the perfect accompaniment to the grilled chicken breasts. It is made with tomatoes, onions, chili peppers, and a variety of spices. The salsa adds a spicy kick to the dish, balancing out the flavors and adding a zesty freshness.
One of the great things about this recipe is its versatility. You can serve the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe on its own as a main course, or you can use it as a filling for tacos or sandwiches. The salsa can also be used as a condiment for other dishes, adding a burst of flavor.
In terms of nutritional benefits, this dish is a good source of protein from the chicken breasts. Protein is essential for growth and repair of the body’s tissues. The chicken breasts also provide important nutrients like vitamins B6 and B12, which are necessary for a healthy nervous system.
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The spices used in the marinade and salsa, such as cumin and chili peppers, may have additional health benefits. For example, cumin is known for its antioxidant properties and may help with digestion. Chili peppers contain capsaicin, which can boost metabolism and may have anti-inflammatory effects.
In conclusion, Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe is a flavorful dish that combines grilled chicken breasts with a spicy salsa. It is versatile, easy to prepare, and offers nutritional benefits from the chicken and spices used. Whether served as a main course or used in other dishes, this recipe is sure to satisfy your taste buds.
How To Make Our Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
Ingredients (8 Servings)
For the Chicken
8 chicken breasts
1 teaspoon cumin powder
1 teaspoon ground cumin
4 cloves of garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoons extra-virgin olive oil
For the Fiery Bolivian Salsa:
2 tomatoes, diced
1 onion, finely chopped
2 chili peppers (such as jalapeño or serrano), finely chopped
3 garlic cloves minced
2 tbsp extra-virgin olive oil
2 tbsp
1 lime, juiced
2 tablespoons fresh cilantro, chopped
Salt to taste
Instructions
1. Start by preparing the marinade for the chicken breasts.
a. In a small bowl, combine 1 teaspoon cumin powder, 1 teaspoon ground cumin, 4 cloves of minced garlic, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
b. Drizzle 1 tablespoon of extra-virgin olive oil into the bowl and mix well to form a paste.
2. Place the chicken breasts in a shallow dish and evenly spread the marinade over them.
a. Ensure that each chicken breast is coated with the marinade on both sides.
b. Allow the chicken breasts to marinate for at least 30 minutes to enhance the flavors.
3. Meanwhile, let’s prepare the Fiery Bolivian Salsa.
a. In a medium-sized bowl, combine 2 diced tomatoes, 1 finely chopped onion, 2 finely chopped chili peppers, 3 minced garlic cloves, 2 tablespoons extra-virgin olive oil, 2 tablespoons lime juice, and 2 tablespoons of fresh cilantro.
b. Mix well to combine all the ingredients.
c. Taste the salsa and add salt to your preference, stirring to incorporate it.
4. Preheat the grill to medium-high heat.
a. Ensure the grill grates are clean and lightly oiled to prevent sticking.
5. Once the grill is hot, place the marinated chicken breasts on the grill.
a. Cook the chicken breasts for approximately 6-8 minutes per side.
b. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
c. Flip the chicken breasts halfway through the cooking process for even cooking and beautiful grill marks.
6. Once the chicken breasts are cooked through, remove them from the grill and let them rest for a few minutes to retain their juices.
a. Tent them with foil to keep them warm.
7. Serve the Bolivian Cumin-Grilled Chicken Breasts with a generous dollop of the Fiery Bolivian Salsa on top.
a. You can also serve the salsa on the side for individuals to add as per their taste.
Prep Time: 45 minutes (including marination time)
Cooking Time: 15-20 minutes
Pots, Pan and Cooking Equipment Needed for the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
Grill or grill pan: This will be used to grill the chicken breasts.
Mixing bowls: You will need bowls to mix the marinade and salsa ingredients.
Measuring spoons: These will be used to accurately measure the spices and other ingredients.
Knife: You will need a knife for mincing garlic, dicing tomatoes, chopping onions, and cilantro.
Cutting board: This will provide a safe and clean surface for chopping and preparing ingredients.
Tongs: Tongs will be useful for flipping the chicken breasts on the grill.
Aluminum foil: You can use foil to tent the chicken breasts after grilling for resting and keeping them warm.
Best Way to Store Leftovers From the the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Place the leftover grilled chicken breasts in an airtight container to maintain freshness and prevent them from drying out.
b. Store the Fiery Bolivian Salsa separately in a separate container.
c. Refrigerate the chicken and salsa within 2 hours of cooking to ensure food safety.
d. Label the containers with the date to keep track of freshness.
e. Leftover chicken can be stored in the refrigerator for up to 3-4 days.
f. Reheat the chicken in the microwave or oven until heated through before serving.
Tips and Tricks For Easier Creation
Marinate the chicken breasts for a longer period, preferably overnight, to intensify the flavors.
Use a meat thermometer to ensure the chicken breasts are cooked to the correct internal temperature.
Preheat the grill or grill pan thoroughly to ensure proper searing and prevent sticking.
Let the chicken rest for a few minutes after grilling to allow the juices to redistribute and keep the meat moist.
Adjust the level of spiciness in the Fiery Bolivian Salsa by adding more or fewer chili peppers, according to personal taste.
Side Dishes and Desserts For the the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Cilantro Lime Rice
b. Grilled Corn on the Cob
c. Roasted Vegetables
d. Quinoa Salad
e. Black Bean Salad
f. Avocado Salad
g. Tortilla Chips and Salsa
How To Serve the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Place a grilled chicken breast on each plate.
b. Spoon a generous amount of Fiery Bolivian Salsa over the chicken breasts.
c. Garnish with additional chopped cilantro, if desired.
d. Serve hot and enjoy the flavorful Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa alongside your chosen side dishes.
e. Optionally, provide lime wedges on the side for an extra tangy kick.
f. Serve with warm tortillas or crusty bread for a delicious chicken taco or sandwich option.
Dietary Substitutions For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
1. Vegan Options: For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Substitute chicken breasts with seitan or tempeh.
b. Replace cumin powder and ground cumin with coriander powder for a different flavor profile.
c. Use tofu instead of chicken for a plant-based protein option.
d. Swap the garlic with minced shallots for a milder taste.
e. Replace the paprika with smoked paprika for a smoky flavor.
f. Use a plant-based oil like coconut oil instead of extra-virgin olive oil.
g. Omit the Fiery Bolivian Salsa or replace the chicken with grilled vegetables and serve with a vegan salsa made from diced tomatoes, onion, chili peppers, garlic, lime juice, and cilantro.
2. Gluten-Free Options:
a. Ensure that the cumin powder and paprika are gluten-free certified.
b. Replace regular soy sauce in the Fiery Bolivian Salsa with gluten-free soy sauce or tamari.
c. Use gluten-free tortillas or lettuce wraps instead of bread or buns to serve the grilled chicken.
d. Check the labels of any additional condiments or seasonings used for gluten-free certification.
e. Substitute regular flour tortillas with gluten-free corn tortillas for the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe.
f. Use gluten-free breadcrumbs for a gluten-free crispy coating on the chicken.
g. Replace any wheat-based noodles or pasta in side dishes with gluten-free alternatives.
3. Vegetarian Options: For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Replace chicken breasts with meatless chicken substitutes, such as soy or wheat-based chicken alternatives.
b. Swap cumin powder and ground cumin with smoked paprika for a rich and smoky flavor.
c. Use vegetable broth or soy sauce instead of chicken broth for added umami flavor in the marinade.
d. Substitute minced mushrooms for garlic to add depth and earthiness to the marinade.
e. Replace chicken with grilled halloumi cheese or paneer for a protein-rich vegetarian option.
f. Replace chicken with grilled portobello mushrooms for a meaty texture and umami flavor.
g. Omit the Fiery Bolivian Salsa or serve the grilled chicken with a vegetarian salsa made from diced tomatoes, onion, chili peppers, garlic, lime juice, and cilantro.
4. Mediterranean Diet Options:
a. Use skinless chicken breasts for a leaner option.
b. Replace cumin powder and ground cumin with dried oregano for a Mediterranean twist.
c. Use Greek yogurt instead of olive oil for a creamy marinade.
d. Incorporate fresh lemon zest and juice for a tangy flavor in for the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe.
e. Serve the grilled chicken over a bed of mixed greens and top with a Greek salad dressing.
f. Use fresh herbs like basil and parsley in the Fiery Bolivian Salsa for a Mediterranean touch.
g. Serve the grilled chicken with a side of roasted vegetables seasoned with Mediterranean herbs and olive oil.
5. Keto Diet Options: For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Use skin-on chicken breasts for added fat content.
b. Increase the amount of ground cumin for a stronger flavor.
c. Replace regular olive oil with avocado oil for a keto-friendly cooking oil.
d. Substitute the paprika with smoked paprika for a bolder taste.
e. Serve the grilled chicken with a side of cauliflower rice instead of traditional rice.
f. Use a higher fat content Greek yogurt in the marinade for added richness.
g. Incorporate diced avocado into the Fiery Bolivian Salsa for a keto-friendly source of healthy fats.
6. Heart Healthy Diet Options:
a. Use skinless chicken breasts to reduce saturated fat content.
b. Replace cumin powder and ground cumin with turmeric for its heart-healthy properties.
c. Use a minimal amount of salt or opt for a salt substitute to reduce sodium intake.
d. Substitute the olive oil with avocado oil or walnut oil for heart-healthy fats the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe.
e. Serve the grilled chicken with a side of steamed vegetables seasoned with herbs and lemon juice.
f. Incorporate heart-healthy nuts, such as almonds or walnuts, into the Fiery Bolivian Salsa.
g. Replace regular tortillas with whole wheat tortillas for added fiber.
7. Paleo Options: For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Use skin-on chicken breasts for added flavor and fat.
b. Replace cumin powder and ground cumin with chili powder for a spicier kick.
c. Use coconut aminos instead of soy sauce in the marinade to make it paleo-friendly.
d. Substitute the olive oil with avocado oil or ghee for a paleo-approved cooking fat.
e. Serve the grilled chicken with a side of roasted sweet potatoes seasoned with herbs and spices.
f. Incorporate diced avocado into the Fiery Bolivian Salsa for added creaminess.
g. Wrap the grilled chicken in lettuce leaves instead of tortillas for a paleo-friendly wrap.
8. Low Carb Options:
a. Use skinless chicken breasts to reduce fat content.
b. Increase the amount of ground cumin for a stronger flavor to the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe.
c. Omit or reduce the amount of onion in the Fiery Bolivian Salsa to lower carb content.
d. Replace regular olive oil with a low-carb oil like MCT oil or macadamia nut oil.
e. Serve the grilled chicken with a side of steamed broccoli or grilled asparagus.
f. Use a low-carb Greek yogurt or sour cream in the marinade.
g. Replace regular tortillas with lettuce wraps for a low-carb alternative.
9. Whole 30 Options: For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Use skinless chicken breasts to reduce fat content.
b. Replace cumin powder and ground cumin with chili powder for a flavorful twist.
c. Omit or replace any sweeteners in the Fiery Bolivian Salsa to comply with Whole30 guidelines.
d. Use ghee instead of olive oil for added richness in the marinade.
e. Serve the grilled chicken with a side of roasted vegetables seasoned with compliant herbs and spices.
f. Incorporate fresh lime juice and zest into the Fiery Bolivian Salsa for a zesty flavor.
g. Wrap the grilled chicken in lettuce leaves or serve over cauliflower rice for Whole30-friendly options.
10. Weight Watchers Options:
a. Use skinless chicken breasts to reduce points and saturated fat.
b. Replace cumin powder and ground cumin with smoked paprika for a different flavor profile.
c. Use non-fat Greek yogurt in the marinade to reduce points and add creaminess.
d. Serve the grilled chicken with a side of steamed vegetables for a low-point option.
e. Omit or reduce the amount of oil in the Fiery Bolivian Salsa to lower points in the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe.
f. Incorporate fresh lime juice and cilantro into the Fiery Bolivian Salsa for a refreshing taste.
g. Replace regular tortillas with low-point tortillas or lettuce wraps.
11. Low Fat Options: For the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
a. Use skinless chicken breasts to reduce fat content.
b. Replace cumin powder and ground cumin with smoked paprika for a different flavor profile.
c. Use fat-free Greek yogurt in the marinade to keep it creamy and low in fat.
d. Grill the chicken instead of using oil for a low-fat cooking method.
e. Serve the grilled chicken with steamed vegetables for a low-fat side dish.
f. Omit or reduce the amount of oil in the Fiery Bolivian Salsa to lower fat content.
g. Replace regular tortillas with whole wheat tortillas to add fiber and reduce fat.
12. Vegetable Variations:
a. Replace chicken breasts with grilled portobello mushrooms for a vegetarian option.
b. Use roasted cauliflower florets as a substitute for chicken breasts.
c. Grill zucchini and eggplant slices as a vegetable alternative to chicken.
d. Replace chicken with grilled tofu or tempeh for a protein-rich vegetarian option.
e. Marinate and grill bell peppers and onions to serve alongside the chicken in the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe.
f. Serve the grilled chicken with a side of roasted Brussels sprouts or asparagus.
g. Create a vegetable skewer with cherry tomatoes, zucchini, and mushrooms as a side dish.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe
How do I make Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe?
Answer: To make Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe, follow these steps: 1) Season the chicken breasts with cumin powder, ground cumin, minced garlic, paprika, salt, and black pepper. 2) Drizzle with extra-virgin olive oil and marinate for at least 30 minutes. 3) Grill the chicken breasts until cooked through and slightly charred. 4) Meanwhile, prepare the Fiery Bolivian Salsa by combining diced tomatoes, finely chopped onion, chili peppers, minced garlic, extra-virgin olive oil, lime juice, fresh cilantro, and salt. 5) Serve the grilled chicken breasts with a generous spoonful of the Fiery Bolivian Salsa.
Are there any vegan options for Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa?
Answer: Yes, for a vegan version of Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa, you can substitute the chicken breasts with seitan or tempeh. Replace the cumin powder and ground cumin with coriander powder, use minced shallots instead of garlic, and opt for a plant-based oil like coconut oil. Omit the Fiery Bolivian Salsa or replace the chicken with grilled vegetables and serve with a vegan salsa made from diced tomatoes, onion, chili peppers, garlic, lime juice, and cilantro.
Can I make Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe gluten-free?
Answer: Yes, to make Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe gluten-free, ensure that the cumin powder and paprika are gluten-free certified. Replace regular soy sauce in the Fiery Bolivian Salsa with gluten-free soy sauce or tamari. Use gluten-free tortillas or lettuce wraps instead of bread or buns to serve the grilled chicken. Check the labels of any additional condiments or seasonings used for gluten-free certification. Substitute regular flour tortillas with gluten-free corn tortillas.
Can I make a vegetarian version of Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe?
Answer: Yes, for a vegetarian version of Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe, you can replace the chicken breasts with meatless chicken substitutes, such as soy or wheat-based alternatives. Swap the cumin powder and ground cumin with smoked paprika, use vegetable broth or soy sauce instead of chicken broth, and substitute minced mushrooms for garlic. You can also replace the chicken with grilled halloumi cheese or paneer. Omit the Fiery Bolivian Salsa or serve with a vegetarian salsa made from diced tomatoes, onion, chili peppers, garlic, lime juice, and cilantro.
How can I make Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe suitable for a keto diet?
Answer: To make Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe suitable for a keto diet, use skin-on chicken breasts for added fat content. Increase the amount of ground cumin for a stronger flavor. Replace regular olive oil with avocado oil for a keto-friendly cooking oil. Substitute the paprika with smoked paprika for a bolder taste. Serve the grilled chicken with a side of cauliflower rice instead of traditional rice. Use a higher fat content Greek
Final Thoughts
The Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe is a flavorful and versatile dish that can be enjoyed by many. The combination of cumin, garlic, paprika, and other spices creates a bold and savory flavor profile for the grilled chicken breasts. The Fiery Bolivian Salsa, made with diced tomatoes, onions, chili peppers, and fresh cilantro, adds a tangy and spicy kick to complement the chicken.
One of the great things about this dish is its versatility. You can easily customize it to suit different dietary preferences. For vegans, the chicken can be substituted with seitan or tempeh, while vegetarians can opt for meatless chicken alternatives. Gluten-free options are available by ensuring the ingredients used are certified gluten-free, and low-carb variations can be achieved by using appropriate substitutes.
In terms of health benefits, the grilled chicken breasts provide a good source of lean protein. The spices used, such as cumin and paprika, not only enhance the flavor but also offer potential antioxidant and anti-inflammatory properties. Additionally, the Fiery Bolivian Salsa, with its fresh vegetables and lime juice, contributes to the dish’s nutritional value.
Overall, the Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe is a delicious and customizable dish that can be enjoyed by various dietary preferences. Its bold flavors, versatility, and potential health benefits make it a great choice for a satisfying and nutritious meal.
Please note that the given information is for general reference only, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe
Equipment
- Grill or grill pan: This will be used to grill the chicken breasts.
- Mixing bowls: You will need bowls to mix the marinade and salsa ingredients.
- Measuring spoons: These will be used to accurately measure the spices and other ingredients.
- Knife: You will need a knife for mincing garlic, dicing tomatoes, chopping onions, and cilantro.
- Cutting board: This will provide a safe and clean surface for chopping and preparing ingredients.
- Tongs: Tongs will be useful for flipping the chicken breasts on the grill.
- Aluminum foil: You can use foil to tent the chicken breasts after grilling for resting and keeping them warm.
Ingredients
For the Chicken
- 8 chicken breasts
- 1 teaspoon cumin powder
- 1 teaspoon ground cumin
- 4 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoons olive oil extra-virgin
For the Fiery Bolivian Salsa:
- 2 tomatoes diced
- 1 onion finely chopped
- 2 chili peppers such as jalapeño or serrano, finely chopped
- 3 garlic cloves minced
- 2 tbsp olive oil extra-virgin
- 1 lime juiced
- 2 tablespoons cilantro chopped
- Salt to taste
Instructions
Start by preparing the marinade for the chicken breasts.
- a. In a small bowl, combine 1 teaspoon cumin powder, 1 teaspoon ground cumin, 4 cloves of minced garlic, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
- b. Drizzle 1 tablespoon of extra-virgin olive oil into the bowl and mix well to form a paste.
Place the chicken breasts in a shallow dish and evenly spread the marinade over them.
- a. Ensure that each chicken breast is coated with the marinade on both sides.
- b. Allow the chicken breasts to marinate for at least 30 minutes to enhance the flavors.
Meanwhile, let's prepare the Fiery Bolivian Salsa.
- a. In a medium-sized bowl, combine 2 diced tomatoes, 1 finely chopped onion, 2 finely chopped chili peppers, 3 minced garlic cloves, 2 tablespoons extra-virgin olive oil, 2 tablespoons lime juice, and 2 tablespoons of fresh cilantro.
- b. Mix well to combine all the ingredients.
- c. Taste the salsa and add salt to your preference, stirring to incorporate it.
Preheat the grill to medium-high heat.
- a. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, place the marinated chicken breasts on the grill.
- a. Cook the chicken breasts for approximately 6-8 minutes per side.
- b. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- c. Flip the chicken breasts halfway through the cooking process for even cooking and beautiful grill marks.
Once the chicken breasts are cooked through, remove them from the grill and let them rest for a few minutes to retain their juices.
- a. Tent them with foil to keep them warm.
Serve the Bolivian Cumin-Grilled Chicken Breasts with a generous dollop of the Fiery Bolivian Salsa on top.
- a. You can also serve the salsa on the side for individuals to add as per their taste.
