Grilled chicken with tomatillo sauce
Grilled Chicken with Tomatillo Sauce Serves 4
Ingredients
1 Tbsp. olive oil ½ tsp. ground cumin 2 garlic cloves, minced 1/8 tsp. ground black pepper 4 (5-6 oz.) organic skinless, boneless chicken breast ½ lb. tomatillos, husks removed, halved ½ cup organic low-sodium chicken stock ¼ cup green onions, chopped ½ cup fresh cilantro leaves 2 Tbsp. fresh lime juice ½ tsp honey ¼ tsp sea salt 1 garlic clove, chopped 1 jalapeno pepper, seeds removed, chopped
Directions 1. Add olive oil, cumin, garlic, black pepper and chicken breast to a large plastic zip-top bag. Seal bag and shake well to coat chicken. Let stand for 10 minutes. 2. Add tomatillo halves to a medium sauce pan with chicken broth or stock. Cover and cook over medium-high heat for 10 minutes. Drain and allow to cool slightly. 3. In a food processor, combine tomatillos, green onions, cilantro, lime juice, honey, sea salt, garlic and jalapeno. Process until smooth. Pour sauce into a serving bowl and set aside. 4. Prepare grill to medium-high heat. Remove chicken from the plastic bag. Place chicken on grill rack; grill for approximately 7-8 minutes on each side or until chicken is done (see tips below). Serve with tomatillo sauce.
Tips Cook chicken until internal temperature measures between 165-175 degrees Fahrenheit on a meat thermometer. For an extra kick, use the seeds in the jalapeno pepper.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
Ingredients
1 Tbsp. olive oil ½ tsp. ground cumin 2 garlic cloves, minced 1/8 tsp. ground black pepper 4 (5-6 oz.) organic skinless, boneless chicken breast ½ lb. tomatillos, husks removed, halved ½ cup organic low-sodium chicken stock ¼ cup green onions, chopped ½ cup fresh cilantro leaves 2 Tbsp. fresh lime juice ½ tsp honey ¼ tsp sea salt 1 garlic clove, chopped 1 jalapeno pepper, seeds removed, chopped
Directions 1. Add olive oil, cumin, garlic, black pepper and chicken breast to a large plastic zip-top bag. Seal bag and shake well to coat chicken. Let stand for 10 minutes. 2. Add tomatillo halves to a medium sauce pan with chicken broth or stock. Cover and cook over medium-high heat for 10 minutes. Drain and allow to cool slightly. 3. In a food processor, combine tomatillos, green onions, cilantro, lime juice, honey, sea salt, garlic and jalapeno. Process until smooth. Pour sauce into a serving bowl and set aside. 4. Prepare grill to medium-high heat. Remove chicken from the plastic bag. Place chicken on grill rack; grill for approximately 7-8 minutes on each side or until chicken is done (see tips below). Serve with tomatillo sauce.
Tips Cook chicken until internal temperature measures between 165-175 degrees Fahrenheit on a meat thermometer. For an extra kick, use the seeds in the jalapeno pepper.
Copyright © 2016 by The Healthy Edge, LLC
www.GetTheHealthyEdge.com
