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Grilled Tomatillo Chicken for Two

 Grilled Tomatillo Chicken for Two
This winning dish gets its flavorful kick from a tomatillo mixture jazzed up with lime juice, cilantro and jalapeno. Dollop with sour cream and serve over rice for a memorable meal. —Audrey Kinne, Elkhart, Indiana
2 ServingsPrep: 25 min. Grill: 10 min.


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 2 slices provolone cheese
  • 1 small onion, chopped
  • 1-1/2 teaspoons olive oil
  • 3 tomatillos, husks removed, chopped
  • 2 tablespoons lime juice
  • 3 pickled jalapeno slices, chopped
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Hot cooked rice
  • Sour cream, optional


  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill chicken, covered, over medium
  • heat or broil 4 in. from the heat for 4-7 minutes on each side or
  • until a thermometer reads 170°. Top with cheese; cook 1 minute
  • longer or until cheese is melted.
  • In a large skillet, saute onion in oil until tender. Add the
  • tomatillos, lime juice, jalapenos and garlic; cook 3 minutes longer.

2 of 2

Grilled Tomatillo Chicken for Two (continued)

Directions (continued)

  • Stir in the cilantro, cumin, salt and pepper. Serve tomatillo
  • mixture and chicken and with rice; dollop with sour cream if
  • desired. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with 1/2 cup tomatillo mixture (calculated without rice and sour cream) equals 324 calories, 14 g fat (5 g saturated fat), 109 mg cholesterol, 596 mg sodium, 9 g carbohydrate, 2 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.