Grilled Cumin Chicken With Fresh Tomatillo Sauce |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/8 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
4 (6 ounce) boneless skinless chicken breast halves |
1/2 lb tomatillo |
1/2 cup chicken broth |
1/4 cup cilantro leaf |
1/4 cup chopped green onion |
2 tablespoons fresh lime juice |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1 garlic clove, chopped |
1 jalapeno pepper, seeded & chopped (for a hotter dish, leave the seeds) |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Prepare grill to medium-high heat.
2. 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.
3. 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.
4. 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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