Chicken with Quick Chile Verde

Chicken with Quick Chile Verde Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serve with Grapefruit, Walnut, and Feta Salad and Herbed Corn Muffins. Or serve with Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Sauté. If you can't find fresh tomatillos, substitute canned whole tomatillos and use less salt. Grilled lime wedges are a zesty garnish.

Yield:

Serves 4 (serving size: 1 breast half and 1/3 cup chile verde)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional Information

Calories 258
Fat 8.4 g
Satfat 1.5 g
Monofat 3.9 g
Polyfat 1.3 g
Protein 37 g
Carbohydrate 7.1 g
Fiber 1.7 g
Cholesterol 109 mg
Iron 1.1 mg
Sodium 494 mg
Calcium 20 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
8 ounces tomatillos, coarsely chopped (about 3)
1 large jalapeño pepper, seeded and chopped
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro

Preparation

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.

2. While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.

3. Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

Cooking Light

April 2013
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