Oxmoor House
Prep Time
5 Mins
Cook Time
18 Mins
Yield
2 servings (serving size: 1 chicken breast half and about 1/3 cup salsa)

You'll only need to purchase one package of prechopped green, yellow, and red bell pepper to use in the salsa and the corn.

How to Make It

Step 1

Prepare grill.

Step 2

Grate rind from lime and squeeze juice to measure 1/8 teaspoon and 1 tablespoon, respectively. Place rind and juice in a medium bowl. Cut tomatillos in half.

Step 3

Heat a medium nonstick skillet over medium-high heat. Add tomatillo halves, skin side down; cook 4 minutes or until lightly charred on edges. Turn tomatillos over, and move to one side of pan; add bell pepper on the other side. Cook 2 minutes or until bell pepper is lightly charred, stirring occasionally (do not stir tomatillos). Remove pan from heat; remove tomatillos from pan, and coarsely chop. Add tomatillo, bell pepper, and cilantro to lime juice mixture; toss well.

Step 4

Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Spoon tomatillo salsa over chicken.

Step 5

Serve with: Cumin Corn

Cooking Light Fresh Food Fast Weeknight Meals

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