Grilled Chicken with Tomatillo Roasted Poblano Cream Sauce
Ingredients
The sauce
-
1
small
poblano
-
2
large
tomatillos, cut in half
-
1
tablespoon
olive oil
-
¼
cup
cilantro
-
1
clove
garlic
-
5.5
oz.
plain greek yogurt
-
½
teaspoon
ground cumin
-
1
tablespoon
fresh lime juice
-
to taste
salt & pepper
The chicken
-
4
chicken breasts
-
to taste
olive oil
-
to taste
salt & pepper
Instructions
- 1. Preheat the grill to medium-high heat.
- 2. Season the poblano and tomatillo halves with olive oil, salt, and pepper.
- 3. Grill the poblanos for 4-5 minutes per side until blackened, and grill the tomatillos for 3 minutes per side.
- 4. Remove from the grill; set aside the tomatillos and place the poblanos in a bowl covered with plastic wrap for 5 minutes.
- 5. Peel the charred skin off the poblanos.
- 6. In a blender, combine the grilled tomatillos, roasted poblanos, cilantro, garlic, ground cumin, lime juice, greek yogurt, and salt & pepper. Blend until smooth.
- 7. Season the chicken breasts with olive oil, salt, and pepper.
- 8. Grill the chicken for 5-6 minutes per side until fully cooked.
- 9. Serve the chicken with the tomatillo roasted poblano cream sauce.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
300mg
Cholesterol
75mg
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