Grilled Cumin Chicken with Fresh Tomatillo Sauce

By tonyglib

Weight Watcher Points per Serving: 5

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

Nutritional Information
Calories:237
Fat:5.1g (sat 1g,mono 2.3g,poly 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

Details

Servings 4

Preparation

Step 1

1. Prepare grill to medium-high heat.

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. 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. 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.