From Cooking Light.  These cumin- and garlic-marinated chicken breasts can be grilled or broiled. Top them with a sauce of fresh tomatillos, jalapeños (optional), cilantro and fresh lime juice.

Serves: 4


4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup fat-free, low-sodium chicken broth
1/2 pound tomatillos
1/4 cup cilantro leaves
1/4 teaspoon salt
1 garlic clove, chopped
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1/4 cup chopped scallions
1 jalapeño pepper, seeded and chopped (optional)

Cooking spray


  1. Prepare the grill to medium-high heat, or preheat the broiler.
  2. Combine cumin, garlic, pepper and olive oil in a large zip-top plastic bag. Add the chicken to bag; seal and let stand for 15 minutes.
  3. Discard husks and stems from the tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly.
  4. Combine tomatillos, cilantro, and the next six ingredients, plus the jalapeño if using, in a food processor; process until smooth.
  5. Remove chicken from the bag; discard marinade. Sprinkle the chicken evenly with 1/4 teaspoon salt.
  6. Place on a grill rack coated with cooking spray, or under the broiler, and cook 6 minutes on each side or until chicken is done. 
  7. Serve with tomatillo sauce.