Summer is here! And that means grilling in our household! This recipe is easy and refreshing, especially with the fresh salsa. It makes quite a bit of salsa, so feel free to serve the extra with chips on the side. Enjoy!
Grilled Chicken with Tomatillo-Tomato Salsa
from Body and Soul magazine
Olive oil, for grill
5 tablespoons fresh lime juice, divided
2 garlic cloves, minced
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/2 small red onion, quartered
1/2 jalapeno pepper, ribs and seeds removed, roughly chopped (I used one cayenne pepper and left in the seeds & ribs – it was just the right amount of heat)
8 ounces tomatillos (about 4), peeled, rinsed, cored, and quartered
1 cup grape tomatoes, halved or quartered if large
1/2 cup whole cilantro leaves
Heat grill to medium; lightly oil grates. In a shallow dish, stir together 2 tablespoons lime juice and garlic; season with salt and pepper. Add chicken and coat. Let sit 15 minutes.
In the bowl of a food processor, pulse onion and jalapeno until finely chopped. Add tomatillos and pulse once or twice. Add tomatoes, cilantro, and remaining lime juice; season with salt and pepper. Pulse to combine.
Grill chicken, covered, until opaque throughout, about 10 minutes per side. Transfer to a plate and tent with aluminum foil; let rest 5 minutes. Serve chicken with salsa (use a slotted spoon for serving, to remove some of the excess liquid).
Nutritional Info Per Serving:
Total Fat: 2.0 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.1 g
Cholesterol: 64.0 mg
Sodium: 147.0 mg
Potassium: 588.9 mg
Total Carbohydrate: 8.6 g
Dietary Fiber: 1.9 g
Sugars: 2.6 g
Protein: 27.3 g