Green Chile Chicken

By Tonya_Speed

NUTRITION per serving: 184 Calories; 5g Fat; 29g Protein; 4g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 4 (4-oz.) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil
• 1 (4-oz.) can diced green chilies
• 1 cup grape tomatoes, halved
• 3/4 cup low sodium chicken broth
• 1/2 teaspoon ground cumin
• 1 clove garlic, pressed
• 2 tablespoons chopped cilantro

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Place chicken between 2 pieces of plastic wrap. With a meat mallet or rolling pin, pound chicken to 1/2-inch thickness; sprinkle with salt and pepper. Heat the oil in a large skillet over medium-high heat; add chicken and cook for 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning once; transfer to a platter, cover and keep warm. To the skillet, add green chilies, grape tomatoes, broth, cumin, garlic and any accumulated juices from the chicken; cook for 3 minutes to reduce sauce slightly, stirring occasionally. Stir in cilantro and serve sauce over chicken.

LC SERVING SUGGESTION: Mexicauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; strain; add salt and pepper to taste and a little salsa; fluff with a fork). Add a big green salad on the side.
SERVING SUGGESTION: Serve brown rice tossed with salsa instead of Mexicauli-Rice.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure diced green chilies and chicken broth are gluten free.