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.

Yield: 4 servings (serving size: 1 chicken breast half and about 5 tablespoons sauce)

 

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.

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.

 

Jackie Mills, MS, RD, Cooking Light

MAY 2009

 

 

Source: MyRecipes