|Preparation Time||6 Hours, 10 Minutes|
|Cook Time||20 Minutes|
|Total Time||6 Hours, 30 Minutes|
|Cook Method||Boiling; Grilling|
|Diet||Low Calorie; Low Fat; Heart Healthy; Gluten Free|
4 skinless, boneless chicken breasts
1/4 cup olive oil
Juice of 2 limes
1/4 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup water
10-12 tomatillos, husks removed and cut in half
1/2 medium onion, quartered
2 cloves garlic, finely chopped
2 tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 cup low-fat sour cream
Mix the oil, half of the lime juice, oregano, and black pepper in a shallow baking dish. Place the chicken breasts in the dish and coat each side with the mixture. Refrigerate overnight, turning the chicken on occasion.
Meanwhile, mix the water, tomatillos, and onion in a saucepan. Bring to a boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, puree the onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the rest of the lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
Place the chicken breasts on a hot grill and cook until done. Serve with a tablespoon of low-fat sour cream and a drizzle of chile sauce over each chicken breast.
Calories: 192 cal
Total fat: 5g
Saturated fat: 2g