Grilled chicken and green chile sauce

Recipe Information

Ingredients

• 4 skinless, boneless chicken breasts

• 1/4 cup olive oil

• Juice of 2 limes

• 1/4 teaspoon oregano

• 1/2 teaspoon black pepper

• 1/4 cup water

• 10-12 tomatillos, husks removed and cut in half

• 1/2 medium onion, quartered

• 2 cloves garlic, finely chopped

• 2 serrano peppers or jalapeño peppers

• 2 tablespoons cilantro, chopped

• 1/4 teaspoon salt

• 1/4 cup low-fat sour cream

Directions

• Mix the oil, half of the lime juice, oregano, and black pepper in a shallow baking dish. Place the chicken breasts in the dish and coat each side with the mixture. Refrigerate overnight, turning the chicken on occasion.

• Meanwhile, mix the water, tomatillos, and onion in a saucepan. Bring to a boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, puree the onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the rest of the lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.

• Place the chicken breasts on a hot grill and cook until done. Serve with a tablespoon of low-fat sour cream and a drizzle of chile sauce over each chicken breast.

Nutrition (per serving)

• Calories: 192 cal

• Total fat: 5g

• Saturated fat: 2g

• Cholesterol: 71mg

• Sodium: 220mg

• Calcium: 53mg

• Iron: 2mg