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Grilled Cumin Chicken with Fresh Tomatillo Sauce
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Preparation time: 40 MINUTES
Total time:
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| YIELD: 4 servings (serving size: 1 chicken breast half and about 5 tablespoons sauce) COURSE: Main Dishes Ingredients | |
| 2 teaspoons | olive oil |
| 1/2 teaspoon | ground cumin |
| 1/8 teaspoon | freshly ground black pepper |
| 2 | garlic cloves, minced |
| 4 (6-ounce) | skinless, boneless chicken breast halves |
| 1/2 pound | tomatillos |
| 1/2 cup | fat-free, less-sodium chicken broth |
| 1/4 cup | cilantro leaves |
| 1/4 cup | chopped green onions |
| 2 tablespoons | fresh lime juice |
| 1/2 teaspoon | sugar |
| 1/4 teaspoon | salt |
| 1 | garlic clove, chopped |
| 1 | jalapeño pepper, seeded and chopped |
| 1/4 teaspoon | salt |
| Cooking spray | |
Preparation
1. Prepare grill to medium-high heat.
2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.
4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.
Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you're drinking, pour a Mexican beer.
Jackie Mills, MS, RD, Cooking Light
MAY 2009
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