Roasted Chicken marinated in Tomatillo Sauce
Preheat oven to 400 degrees F. On a lined baking sheet, arrange jalepeno halves, tomatillo wedges, onion slices and garlic cloves.
Roast for approximately 15 minutes, or until tomatillo and jalepeno skin is blistering, and onions are carmelizing. Remove from oven, and turn over.
Replace in oven and roast additional 7 minutes. Remove from oven and allow to cool.
In food processor, combine roasted jalepenos, tomatillos, garlic, and all but two onion slices. Add in olive oil and lime juice. Pulse. Add in Cilantro. Pulse again until corsely chopped.
Place tomatillo marinade in ziplock bag. Add chicken and marinate overnight.
Remove chicken from marinade, and set marinade aside.
Roast chicken at 350 degrees F for 25 minutes. While chicken is roasting, place marinade in small pot and bring to a boil.
Reduce heat and simmer for 5 minutes until reduced. Remove from heat and set aside.
Remove chicken from oven. Top with reduced marinade and sprinkle up to 1 tablespoon low fat cheddar cheese on top of each piece of chicken.
Return to oven and cook for additional 5 minutes or until cheese is melted.This is best served over black beans and quinoa and pairs well with guacamole.
4 husked and washed tomatillos, cut into wedges
1 jalapeno, cut in half and seeded
1/2 onion, sliced
3 peeled cloves garlic
1 tablespoon olive oil
1 teaspoon lime juice
1/2 cup fresh cilantro
2 tablespoons low fat cheddar cheese
1 cup black beans
1 cup quinoa
2 boneless skinless chicken breasts
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