Green Salsa Chicken

1. 1

   Prepare grill.

2. 2

   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.

3. 3

   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.

4. 4

   Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Spoon tomatillo salsa over chicken.

5. 5

   Serve with: Cumin Corn

* Per serving · 4 servings · Values may vary.

No additional tips available.