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Cumin-Rubbed Chicken with Guacamole Sauce

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: 1/2 cup rice, 1 chicken breast half, and 3 tablespoons tomatillo mixture)

Ingredients

  • 1 cup instant brown rice
  • 2 large tomatillos, chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped onion
  • 2 teaspoons lime juice
  • 1 teaspoon minced serrano chile
  • 1/3 cup diced avocado
  • 1/4 teaspoon kosher salt
  • Dash of sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon canola oil

Nutrition Information

  • calories 348
  • fat 10.6 g
  • satfat 1.5 g
  • sodium 444 mg

How to Make It

  1. Cook brown rice according to package directions. Place tomatillos, cilantro, onion, lime juice, and chile in the bowl of a food processor; pulse until smooth. Add avocado, 1/4 teaspoon salt, and sugar; pulse until smooth. Sprinkle cumin and 1/4 teaspoon kosher salt over chicken. Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut into slices. Serve with rice and sauce.

Cook's Notes

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.