Green Salsa Chicken
- 1 lime
- 4 tomatillos, husks and stems removed
- 1/4 cup prechopped tricolor bell pepper mix
- 2 tablespoons chopped fresh cilantro
- 2 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- Prepare grill.
- Grate rind from lime and squeeze juice to measure 1/8 teaspoon and 1 tablespoon, respectively. Place rind and juice in a medium bowl. Cut tomatillos in half.
- Heat a medium nonstick skillet over medium-high heat. Add tomatillo halves, skin side down; cook 4 minutes or until lightly charred on edges. Turn tomatillos over, and move to one side of pan; add bell pepper on the other side. Cook 2 minutes or until bell pepper is lightly charred, stirring occasionally (do not stir tomatillos). Remove pan from heat; remove tomatillos from pan, and coarsely chop. Add tomatillo, bell pepper, and cilantro to lime juice mixture; toss well.
- Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Spoon tomatillo salsa over chicken.
- Serve with: Cumin Corn
lime, tricolor bell pepper, fresh cilantro, skinless, cooking spray
Taken from www.myrecipes.com/recipe/green-salsa-chicken (may not work)