Grilled Cumin Chicken with Tomatillo Sauce

Happy Cinco de Mayo, ya'll! Late last week, I posted some of my favorite taco recipes to get you in the mood to celebrate. But here is one more dish that has a great Latin flavor, but with minimal work, perfect for a weeknight meal. I truly believe that making the tomatillo sauce from scratch is the way to go here, and it makes a great alternative green salsa.

Grilled Cumin Chicken with Tomatillo Sauce (serves 4)

Ingredients:

2 tsp. olive oil

1/2 tsp. ground cumin

1/8 tsp. freshly ground black pepper

2 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

1/2 lb. tomatillos

1/2 cup fat-free, less-sodium chicken broth

1/4 cup cilantro leaves

1/4 cup chopped green onions

2 TB fresh lime juice

1/2 tsp. sugar

1/4 tsp. salt

1 garlic clove, chopped

1 jalapeño pepper, seeded and chopped

1/4 tsp. salt

Cooking spray

Directions:

Prepare grill to medium-high heat.

Combine olive oil, cumin, black pepper and garlic cloves in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

In the meantime, discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next six ingredients (through jalapeño) in a food processor; process until smooth.

Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce. And if you're like me, some rice and a nice Mexican beer.