Average Rating: 5TOTAL TIME: Prep: 25 min. Grill: 10 min.
YIELD: 2 servings.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
Instructions
- 1. 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.
- 2. 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.
Nutrition 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.
