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.
How to Make It
Step 1
Prepare grill to medium-high heat.
Step 2
Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
Step 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.
Step 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.
Step 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.
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.
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