Grilled Cumin Chicken With Fresh Tomatillo Sauce
I found this dish in Cooking Light Magazine. They suggested you serve it with 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.
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INGREDIENTS
Nutrition- 2teaspoons olive oil
- 1⁄2teaspoon ground cumin
- 1⁄8teaspoon fresh ground black pepper
- 2
- 4(6 ounce) boneless skinless chicken breast halves
- 1⁄2lb tomatillo
- 1⁄2cup chicken broth
- 1⁄4cup cilantro leaf
- 1⁄4cup chopped green onion
- 2tablespoons fresh lime juice
- 1⁄2teaspoon sugar
- 1⁄4teaspoon salt
- 1
- 1jalapeno pepper, seeded & chopped (for a hotter dish, leave the seeds)
- 1⁄4teaspoon salt
- cooking spray
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DIRECTIONS
- Prepare grill to medium-high heat.
- Combine the first four ingredients (olive oil, cumin, pepper, garlic) in a large zip-top plastic bag. Add chicken to the bag; seal and let stand for 15 minutes.
- Discard husks and stems from the 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, green onions, lime juice, sugar, salt, garlic clove and jalapeno pepper in a food processor; process until smooth.
- Remove chicken from the bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon of 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.
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