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Green Salsa Chicken

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.


  • 1 lime
  • 4 tomatillos, husks and stems removed
  • 1/4 cup prechopped tricolor bell pepper mix
  • 2 tablespoons chopped fresh cilantro
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Nutrition Information

  • calories 309
  • caloriesfromfat 0.0 %
  • fat 4.7 g
  • satfat 1.2 g
  • monofat 1.5 g
  • polyfat 1.6 g
  • protein 35 g
  • carbohydrate 31.1 g
  • fiber 2.3 g
  • cholesterol 94 mg
  • iron 1.6 mg
  • sodium 437 mg
  • calcium 22 mg

How to Make It

  1. Prepare grill.

  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.

  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.

  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.

  5. Serve with: Cumin Corn

Cooking Light Fresh Food Fast Weeknight Meals