Chicken with Quick Chile Verde

This grilled or pan sauteed chicken is perfect topped with a savory tomatillo sauce.  A quick, delicious and easy meal (especially if you get your husband to grill the chicken like I did!)

Chicken with Quick Chile Verde (adapted from Cooking Light, April 2013)

4 (6 oz.) boneless, skinless chicken breasts
1 t. salt, divided
1/2 t. black pepper, divided
1 T. olive oil
1/2 c. yellow onion, chopped
1/4 t. cumin
1/4 t. crushed red pepper flakes
8 oz. tomatillos, quartered
1 T. freshly squeezed lime juice
1/4 c. cilantro, chopped

Heat a grill pan or outdoor grill over medium high heat.  Sprinkle chicken evenly with 1/2 t. salt and
1/4 t. black pepper.  Add chicken to pan or grill and cook 6 minutes on each side or until done.

While chicken cooks, heat a small saucepan over medium heat.  Add oil and swirl to coat.  Add yellow onion, cumin, crushed red pepper flakes, tomatillos, 1/2 t. salt and 1/4 t. black pepper.  Cook 8 minutes or until the vegetables are tender, stirring occasionally.

Place tomatillo mixture and lime juice in a blender or food processor and pulse 10 times until a chunky salsa forms.  Spoon tomatillo mixture over the chicken and garnish with chopped cilantro.

To prep ahead season chicken and store in the fridge.  Make the sauce and reheat just before serving.

4 servings (260 calories each serving) according to my calculator on loseit.com