Chicken with Quick Chile Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Grapefruit, Walnut, and Feta Salad and Herbed Corn Muffins. Or serve with Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Sauté. If you can't find fresh tomatillos, substitute canned whole tomatillos and use less salt. Grilled lime wedges are a zesty garnish. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 teaspoon sugar |
1/4 teaspoon ground cumin |
1/4 teaspoon crushed red pepper |
8 ounces tomatillos, coarsely chopped (about 3) |
1 large jalapeño pepper, seeded and chopped |
1 tablespoon fresh lime juice |
1/4 cup chopped fresh cilantro |
grapefruit, walnut, and feta salad |
herbed corn muffins |
rosemary-garlic roasted potatoes |
snap pea and radish saut |
Directions:
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.
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