Grilled Cumin Chicken with Fresh Tomatillo Sauce

Ingredients

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2 teaspoons olive oil

1/2 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

2 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

1/2 pound tomatillos

1/2 cup fat-free, less-sodium chicken broth

1/4 cup cilantro leaves

1/4 cup chopped green onions

2 tablespoons fresh lime juice

1/2 teaspoon sugar

1/4 teaspoon salt

1 garlic clove, chopped

1 jalapeño pepper, seeded and chopped

1/4 teaspoon salt

Cooking spray

Preparation

1. Prepare grill to medium-high heat.

2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.

4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you're drinking, pour a Mexican beer.

Source:  cookinglight.com