Grilled Cumin Chicken with Fresh Tomatillo Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Bring the heat of the southwest to the dinner table with a delicious take on the weeknight meal of grilled chicken. Serve with chipotle rice. 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 |
Directions:
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.
5. 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.
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