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Chicken with tomatillo-cilantro salsa

Chicken with tomatillo-cilantro salsa

3
Points® value
Total Time
36 min
Prep
20 min
Cook
16 min
Serves
4
Difficulty
Easy
Tomatillos go under the broiler to get charred and softened, then they’re pureed with chipotles, cilantro, and lime. Tacos, steak, salmon, scallops—even baked tortilla chips—would be delicious with a swipe of this smoky salsa.

Ingredients

Cooking spray

2 spray(s)

Tomatillo

6 medium, (about 3/4 pounds), husks removed, rinsed

Cilantro

2 tbsp(s), chopped

Fresh lime juice

1½ tbsp(s)

Honey

1½ tbsp(s)

Canned chipotle peppers in adobo sauce

1 tsp(s), minced

Garlic clove

1 clove(s), small, chopped

Table salt

⅛ tsp(s)

Table salt

½ tsp(s)

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce chicken breasts)

Ground cumin

½ tsp(s)

Chili powder

½ tsp(s)

Canola oil

2 tsp(s)

Instructions

  1. Spray broiler rack with nonstick spray. Preheat broiler.
  2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6–8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 teaspoon salt and pulse until smooth. Transfer salsa to small bowl and set aside.
  3. Sprinkle chicken with remaining 1/2 teaspoon salt, the cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6–8 minutes.
  4. Divide salsa evenly among 4 plates; top with chicken.
  5. Serving size: (1 chicken breast and 1/4 cup salsa)

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