Grilled Tomatillo Chicken for Two Recipe

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Grilled Tomatillo Chicken for Two Recipe photo by Taste of Home

Grilled Tomatillo Chicken for Two Recipe

Read Reviews

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

Featured In: 24 Game-Changing Grilling Recipes For Two

MAKES:

2 servings

TOTAL TIME:

Prep: 25 min. Grill: 10 min.

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

MAKES:

2 servings

TOTAL TIME:

Prep: 25 min. Grill: 10 min.

Ingredients

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

Directions

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. 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.

Originally published as Grilled Tomatillo Chicken for Two in Taste of Home

Nutritional Facts

1 chicken breast half with 1/2 cup tomatillo mixture (calculated without rice and sour cream): 324 calories, 14g fat (5g saturated fat), 109mg cholesterol, 596mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

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. 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.

Originally published as Grilled Tomatillo Chicken for Two in Taste of Home

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