Grilled Cumin Chicken with Fresh Tomatillo Sauce

Photo: Randy Mayor; Stylist: Rose Nguyen

Bring the heat of the southwest to the dinner table with a delicious take on the weeknight meal of grilled chicken. Serve with chipotle rice.

Yield: 4 servings (serving size: 1 chicken breast half and about 5 tablespoons sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 5.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 40.4g
  • Carbohydrate: 6g
  • Fiber: 1.5g
  • Cholesterol: 99mg
  • Iron: 1.9mg
  • Sodium: 465mg
  • Calcium: 35mg

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 pound tomatillos
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup cilantro leaves
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 garlic clove, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 teaspoon salt
  • Cooking spray

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
  3. 3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.
  4. 4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.
  5. Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you're drinking, pour a Mexican beer.
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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