Chicken with tomatillo-cilantro salsa
3
Points®
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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