Rating: 4.5 stars
37 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Mills, MS, RD
Recipe by Cooking Light May 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 1 chicken breast half and about 5 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

  • 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.

  • 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.

  • 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.

Chef'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.

Nutrition Facts

237 calories; fat 5.1g; saturated fat 1g; mono fat 2.3g; poly fat 1g; protein 40.4g; carbohydrates 6g; fiber 1.5g; cholesterol 99mg; iron 1.9mg; sodium 465mg; calcium 35mg.
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