I loved the quick chile verde sauce. I used a mini food processor instead of a blender. The leftover sauce was a great topping for all things Mexican, from tacos to tostadas to black beans to fried eggs.
Chicken with Quick Chile Verde
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.
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Total: 29 Minutes
- 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
- 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
- Grapefruit, Walnut, and Feta Salad
- Herbed Corn Muffins
- Rosemary-Garlic Roasted Potatoes
- Snap Pea and Radish Sauté
- 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.
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