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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 2 |
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You'll only need to purchase one package of prechopped green, yellow, and red bell pepper to use in the salsa and the corn. Ingredients:
1 lime |
4 tomatillos, husks and stems removed |
1/4 cup prechopped tricolor bell pepper mix |
2 tablespoons chopped fresh cilantro |
2 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
Directions:
1. Prepare grill.
2. Grate rind from lime and squeeze juice to measure 1/8 teaspoon and 1 tablespoon, respectively. Place rind and juice in a medium bowl. Cut tomatillos in half.
3. Heat a medium nonstick skillet over medium-high heat. Add tomatillo halves, skin side down; cook 4 minutes or until lightly charred on edges. Turn tomatillos over, and move to one side of pan; add bell pepper on the other side. Cook 2 minutes or until bell pepper is lightly charred, stirring occasionally (do not stir tomatillos). Remove pan from heat; remove tomatillos from pan, and coarsely chop. Add tomatillo, bell pepper, and cilantro to lime juice mixture; toss well.
4. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Spoon tomatillo salsa over chicken.
5. Serve with: Cumin Corn
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