Ready in 20 minutes
Serve with 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
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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 jalapeno) 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.
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