Chicken with Quick Chile Verde

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 8.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 37g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 109mg
  • Iron: 1.1mg
  • Sodium: 494mg
  • Calcium: 20mg

Ingredients

Preparation

  1. 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. 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. 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.

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